Chemical, Functional and Pasting Properties of Defatted Starches from Cowpea and Soybean and Application in Stiff Porridge Preparation

Chinma, Chiemela Enyinnaya; Abu, Joseph Oneh; James, Samaila; Iheanacho, M.

doi:10.1016/s0189-7241(15)30039-4

Cited by 12 publications

(20 citation statements)

References 21 publications

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“…The first method involving starch isolation from legume flour and the second based on starch extraction from intact grains without drying into flour (Table 1). Depending on the extraction method, the yield of starch from cowpea is reported to vary between 11% and 66% (Mwangwela et al , 2007; Chinma et al , 2012; Ashogbon & Akintayo, 2013; Ratnaningsih et al , 2016).…”

Section: Starch Isolation Methods Yield and Chemical Compositionmentioning

confidence: 99%

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A review on the physicochemical properties and potential food applications of cowpea (Vigna unguiculata) starch

Oyeyinka

Adebo

Oyedeji

et al. 2020

Int J of Food Sci Tech

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Cowpea is a food legume with high protein and carbohydrate contents, which could be explored in addressing food and nutritional challenges in many parts of the world. However, some cowpea varieties are difficult to cook, resulting in high energy requirements and greater loss of nutrients. Since the bulk of carbohydrate in cowpea is starch, this component may be explored as an alternative starch source for various industrial applications, especially because cowpea starch is rich in resistant starch with several beneficial physiological effects. Hence, this review summarises the present knowledge on the isolation, composition, physicochemical properties and modification methods of cowpea starch. Future studies that are required to produce cowpea starch with novel properties were highlighted and the need to apply modified cowpea starch in food systems were also noted.

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Section: Starch Isolation Methods Yield and Chemical Compositionmentioning

confidence: 99%

“…Cowpeas are a rich source of starch with potential industrial applications (Chinma et al , 2012; Ashogbon & Akintayo, 2013; Kaptso et al , 2016; Ratnaningsih et al , 2016; Kim et al , 2018). Cowpea starch (CS) is rich in resistant starch (RS) fraction (9.42%–32.14%) (Ratnaningsih et al , 2020; Rengadu et al , 2020a, b).…”

Section: Introductionmentioning

confidence: 99%

A review on the physicochemical properties and potential food applications of cowpea (Vigna unguiculata) starch

Oyeyinka

Adebo

Oyedeji

et al. 2020

Int J of Food Sci Tech

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“…In addition to providing a good source of amino acids and bioactive peptides, pulse proteins contain functional properties such oil binding, water holding, foaming and gelation that increase their potential use in variety of food products [3]. Legumes are not solely good sources of protein but also, it is a good source of carbohydrates [4]. Starch and/or carbohydrates generally remains a major source of calories in the human diet and could be found in large amount in plants parts such as, its roots and tubers, stems, seeds and grains among others.…”

Section: Introductionmentioning

confidence: 99%

“…Starch and/or carbohydrates generally remains a major source of calories in the human diet and could be found in large amount in plants parts such as, its roots and tubers, stems, seeds and grains among others. Starch is the most important carbohydrate consumed on a worldwide basis because of its abundance and low price [4]. Legume starches promote slow and moderate postprandial glucose and insulin responses, and have low glycemic index [4].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Stiff Porridge (Ruam nahan) Produced from Composite Flour Blends of Pearl Millet (Pennisetum glaucum) and African Yam Bean (Sphenostylis stenocarpa)

Dendegh¹,

Yelmi

Dendegh³

2021

AFSJ

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Quality attributes of stiff porridges prepared from Pearl millet and African Yam Bean (AYB) flour blends were studied. Various ratios such as A (100% pearl millet), B (90:10), C (80:20), D (70:30), E (60:40) and F (50:50) of pearl millet and African Yam Bean (AYB) composite flours were mixed and analyzed for functional, proximate composition, mineral elements and sensory properties. The blends were then prepared into stiff porridges for sensory evaluation using a 20-man sensory panel. Substitution of African Yam Bean with Pearl Millet led to increases in moisture (24.29 to 37.50%) protein (10.90 to 19.70%), fibre (1.30 to 2.00%), Ash (0.43 to 0.55%) and fat (3.80 to 5.20%) while the carbohydrate content of the blends decreased (from 62.07 to 39.85%) respectively. Functional properties such as bulk density decreased with increase in AYB from (1.80 to 0.72 g/ml, swelling index also increases from 0.75 to 0.56 g/ml, water absorption capacity decreases from 2.20 to 2.64 g/ml) and Least Gelation Concentration (6%). The sensory attributes of stiff porridges were not adversely affected by African Yam Bean flour. Therefore, it should be possible to incorporate up to 50% of legumes such as African Yam Bean with Pearl Millet in the preparation of stiff porridges.

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“…The other common diseases abundant among people are colon cancer, constipation and diverticulosis. As the number of people diagnosed with above diseases continues to increase around the world, nutritional approaches to disease prevention is one step to take to address this serious situation by formulating a product to optimize health [7].…”

Section: Introductionmentioning

confidence: 99%

Development of Dietary Fiber Rich Multi Legumes Flake Mix

Perera¹,

Eashwarage²,

Herath³

2017

J Pharmacogn Nat Prod

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Consumption of dietary fiber rich food has shown many health benefits against a range of disorders including obesity, type 2 diabetes mellitus and colon cancer. Total dietary fiber (TDF) is composed of two; soluble dietary fiber (SDF) and insoluble dietary fiber (IDF). Legumes are rich source of dietary fiber and resistant starch (RS). In addition, legume starch has low predicted glycemic index (pGI). This study was carried out to develop a dietary fiber rich multi legumes flake mix with low predicted glycemic index from selected legume varieties in Sri Lanka. Accordingly, 04 legumes such as mung bean, cowpea, soybean and horse gram were used. The multi legumes flake mix was prepared in 3 different formulae (F1, F2, and F3) by using sorghum (50%) as the base. Different legume proportions of soybean: horse gram: cowpea and mung bean in those formulae were F1-5%, 20%, 15%, 10%, F2-10%, 5%, 15%, 20% and F3-5%, 15%, 20%, 10% respectively. Sensory evaluation was carried out with 3 flavors; coconut milk+spices, coconut milk+sugar, milk powder+sugar for F1 formula. The taste and overall acceptability of three flavors were significantly different at p<0.05 and the spicy flavor had the highest mean score. Subsequently those three formulae were prepared in spicy flavor and those were analyzed for chemical composition and pGI value. Among 3 formulae, F1 had the highest TDF 13.84% (SD 0.08), highest RS 4.07% (SD 4.07) and the lowest pGI 33.52 (SD 0.11). The resistant starch content of three formulae showed inverse correlation with predicted glycemic index (r=-0.936, p<0.05). Accordingly, F1 formulation can be considered as the best formula for the preparation of dietary fiber rich multi legumes flake mix.

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Chemical, Functional and Pasting Properties of Defatted Starches from Cowpea and Soybean and Application in Stiff Porridge Preparation

Cited by 12 publications

References 21 publications

A review on the physicochemical properties and potential food applications of cowpea (Vigna unguiculata) starch

A review on the physicochemical properties and potential food applications of cowpea (Vigna unguiculata) starch

Evaluation of Stiff Porridge (Ruam nahan) Produced from Composite Flour Blends of Pearl Millet (Pennisetum glaucum) and African Yam Bean (Sphenostylis stenocarpa)

Development of Dietary Fiber Rich Multi Legumes Flake Mix

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