000			01856nab a22003497a 4500
001			68063
003			MX-TxCIM
005			20250814124411.0
008			241104s1980 -us|||po p||| 00| 0 eng d
022			_a0021-8561
022			_a1520-5118 (Online)
024	8		_ahttps://doi.org/10.1021/jf60228a047
040			_aMX-TxCIM
041			_aeng
100	1		_aPrice, M.L. _931902
245	1	0	_aTannin content of cowpeas, chickpeas, pigeon peas, and mung beans
260			_aUnited States of America : _bAmerican Chemical Society, _c1980.
500			_aPeer review
520			_aTen 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.
546			_aText in English
650		7	_aTannins _2AGROVOC _931904
650		7	_aCowpeas _2AGROVOC _95144
650		7	_aChickpeas _2AGROVOC _92846
650		7	_aPigeon peas _2AGROVOC _912886
650		7	_aMung beans _2AGROVOC _93692
650		7	_aPsophocarpus tetragonolobus _2AGROVOC _937049
650		7	_aAdzuki beans _2AGROVOC _937050
700	1		_aHagerman, A.E. _936678
700	1		_aButler, L.G. _931906
773	0		_dUnited States of America : American Chemical Society, 1980. _gv. 28, no. 2, p. 459–461 _tJournal of Agricultural and Food Chemistry _wG444388 _x0021-8561
942			_2ddc _cJA _n0
999			_c68063 _d68055