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Effect of Post-Dehulling Treatments on Anti-Nutritional and Functional Properties of Cowpea (Vigna Unguiculata) Flour
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نویسنده
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makinde fm ,abolarin oo
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منبع
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journal of applied sciences and environmental management - 2020 - دوره : 24 - شماره : 9 - صفحه:1641 -1647
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چکیده
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Recently, cowpea (vigna unguiculata) has been cited for imparting specific positive health potentiating responses when properly positioned in the diet. however, inherent anti-nutritional factors in cowpea have long been recognized as concerns and require appropriate processing conditions to ameliorate adverse effects. the study focuses on effect of post-dehulling treatments on anti-nutritional and functional properties of cowpea flour. three genotypes of cowpea (it99k-573-2-1, it96d-610, and it07k-292-10) were dehulled. dehulled cowpeas were boiled, roasted or autoclaved and prepared into flour. raw (dehulled) cowpea genotype served as control. anti-nutritional and functional properties of the products were determined using standard procedures. antinutrient concentration of cowpeas differed significantly (p≤0.05) among genotypes. tannin, phytate and oxalate concentration ranged from 31.15 to 121.80g/kg, 22.31 to 48.04 g/kg and 0.01 to 0.026g/kg respectively. coloured beans (it96d-610), had significantly lower anti-nutritional content than those of white beans (it99k-573-2-1 and it07k-292-10). all heat treatments significantly reduced the levels of investigated anti-nutrients compared to their respective control. water absorption capacity and oil absorption capacity were found in the range of 2.12–3.07 ml/g and 1.37-1.73 ml/g, respectively. swelling power, starch solubility, loose bulk density and packed bulk density varied between 10.79 to 18.42g/g, 0.16 to 1.52g/g, 0.64 to 0.73g/ml and 0.84 to 0.94 g/ml respectively. colour parameters (l*, a*, b*, hab, c*) showed significant variations among the genotypes. the combined varietal and processing variation induced significant modification in the inherent anti-nutrients and functional properties of dehulled cowpea as attested by the highly significant (p≤0.05) correlations observed. processing of cowpea seeds in these forms presents an opportunity for extending their use beyond the dehulled seeds in food system.
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کلیدواژه
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Cowpea ,dehulling ,treatment ,nutrients ,functionality
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آدرس
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bowen university, department of food science and technology, Nigeria, bowen university, department of food science and technology, Nigeria
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Authors
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