General nutrition ingredients and phytochemicals characteristics of cowpea cultivated in Japan and the effect of general cooking process

2021 Fiscal Year Final Research Report

• Project/Area Number: 19K14021
• Research Category: Grant-in-Aid for Early-Career Scientists
• Allocation Type: Multi-year Fund
• Review Section: Basic Section 08030:Family and consumer sciences, and culture and living-related
• Research Institution: Nakamura Gakuen College
• Principal Investigator: ORITA AYANE 中村学園大学, 栄養科学部, 助手 (20828173)
• Project Period (FY): 2019-04-01 – 2022-03-31
• Keywords: ササゲ豆 / 加熱加工 / 豆類 / 栄養 / ファイトケミカル

Outline of Final Research Achievements

The objective of this study was to investigate the characteristics of general nutrition ingredients and phytochemicals in cowpeas grown in Japan. In addition, to clarify the fluctuation of phytochemicals in cowpeas by the processing of domestically representative beans and to present an efficient method for quantitative and qualitative intake of phytochemicals. The cowpeas grown in Japan may be characterized by sodium in general nutrition ingredients and anthocyanin composition in phytochemicals, which may differ from those of foreign. It was also shown that in the general cooking process of beans, roasting is one of the most efficient methods to intake phytochemicals, as the amount of phytochemicals remaining after heating is high, by the execution of the study.

Free Research Field

栄養科学

Academic Significance and Societal Importance of the Research Achievements

これまで、国産ササゲ豆の栄養機能性の特徴や、加熱加工によるそれらの挙動についての情報は不足している現状にあった。本研究課題では、国産ササゲ豆の栄養機能性に関する特徴を示すことができた。また、食べるためには加熱加工が不可欠であるササゲ豆において、加熱後のファイトケミカルを多く摂取することが可能な加熱加工条件を提示することができた。本研究より、ササゲ豆の栄養機能性についての基礎的知見を得ることができ、国産ササゲ豆の食素材としての価値を高めることが期待される。