Effect of traditional household processing techniques on phenolic compounds, antioxidants activity and γ-aminobutyric acid of cowpea (Vigna unguiculata) pods

The influence of common home processing methods was investigated on the color characteristics, phenolic component, antioxidant activity (2,2-diphenyl-1-picrylhydrazyl [DPPH] and ferric-reducing power [FRAP] activity) levels γ-aminobutyric acid (GABA) in cowpea pods. significantly increased total content, flavonoid content compounds (DPPH FRAP). GABA sharply decreased pods after boiling drying treatment. However, it fermentation. fermented displayed highest phenolics, flavonoids, anthocyanin as well activity. Hence, these traditional domestic preparation could be recommended for food industry.