Chemical and sensory evaluation of germinated cowpeas (Vigna unguiculata) and their products

Effect of germination on the chemical, functional and pasting properties of flour from brown and yellow varieties of tigernut (Cyperus esculentus)

“…Similar observations were reported by Cheftel, Cuq, and Lorient (1985), Okezie and Bello (1988) and Obalolu and Cole (2000). Furthermore, exposure of the water binding site on the side chain groups of protein units previously blocked in a lipophilic environment might have led to an increase in water absorption capacity of the germinated flour (Uwaegbute et al, 2000). Also decreased fat content of the germinated flour samples might have resulted to its ability to absorb more oil in its structure.…”

“…The increase observed in the emulsifying capacity might be attributed to high interaction between protein and fat content of the germinated flour. Uwaegbute et al (2000) observed similar effect in germinated cowpea flour. This increase in emulsion value as a result of increased germination time may be attributed to its low fat, high protein content and higher interaction of its protein with other components present in the germinated flour samples.…”

“…The increase in protein may confer nutritional advantage on the germinated tigernut flour. The increase in protein content with germination time could be attributed to net synthesis of enzyme protein by germinating seeds which might have resulted in the production of some amino acids during protein synthesis (Marero et al, 1989s;Uwaegbute et al, 2000). The protein content of tigernut yellow variety recorded in the present study compare favourably with the value of 9.8% reported for wheat flour (Akubor & Badifu, 2004) but is lower than the value of 22.5% in benniseed flour (Oshodi, Ogungbenle, & Oladimeji, 1999).…”

“…Modifications in protein structure of cereals during germination process have been reported to be largely responsible for functional changes such as foaming, emulsification, nitrogen solubility and water absorption capacity (Elin et al, 2004;Kinsella, 1979) while viscosity, swelling characteristics are starch related (Bressani, Singh, & Rachie, 1985;Elin et al, 2004). In addition, germination has been shown to reduce antinutritional factors in legumes resulting in improved digestibility and utilization (Uwaegbute, Iroegbu, & Eke, 2000). There is dearth of information on the effect of germination on the physiochemical and functional properties of tigernut seeds.…”

Influence of cowpea (Vigna unguiculata L Walp) variety on protein quality and sensory properties of akara, a popular West African cowpea‐based food

“…12,13 In Nigeria, akara is produced by street and market vendors, as well as in the home, using a local cowpea variety, the blackeye. 2,10,14 Studies on the production of akara using these newly developed cowpea lines have not been done. The aim of this study, therefore, was to evaluate the proximate composition, nutritional properties and acceptability of akara prepared using these new cowpea lines and to compare the results obtained with those for akara prepared from the local blackeye cowpea variety.…”