TY  - JA
AU  - Price,M.L.
AU  - Hagerman,A.E.
AU  - Butler,L.G.
TI  - Tannin content of cowpeas, chickpeas, pigeon peas, and mung beans
SN  - 0021-8561
PY  - 1980///
CY  - United States of America
PB  - American Chemical Society
KW  - Tannins
KW  - AGROVOC
KW  - Cowpeas
KW  - Chickpeas
KW  - Pigeon peas
KW  - Mung beans
KW  - Psophocarpus tetragonolobus
KW  - Adzuki beans
N1  - Peer review
N2  - Ten varieties each of cowpeas (Vigna unguiculata), chickpeas (Cicer arietinum), pigeon peas (Cajanus cajan), and mung beans (Vigna radiata) were assayed for condensed tannin content. Tannin concentrations ranged from 0 to 0.7% for cowpeas and 0 to 0.2% for pigeon peas, with essentially no tannin found in chick peas or mung beans. A less extensive survey found no tannin in four varieties of winged bean (Psophocarpus tetragonobolus), 0.3% in one variety of adzuki bean (Vigna angularis), and 0.1 % in Japanese buckwheat. It is concluded that, of the plants surveyed, the cowpea is the only species likely to contain amounts of tannin that may be nutritionally harmful
T2  - Journal of Agricultural and Food Chemistry
DO  - https://doi.org/10.1021/jf60228a047
ER  -