Cowpea Flour Vitamins and Trypsin Inhibitor Affected by Treatment and Fermentation with Rhizopus microsporus

Prinyawiwatkul, Witoon; Eitenmiller, Ronald R.; Beuchat, Larry R.; McWatters, Kay H.; Phillips, R. Dixon

doi:10.1111/j.1365-2621.1996.tb10928.x

Cited by 20 publications

(8 citation statements)

References 41 publications

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“…Soaking of cowpeas resulted in decreased folic acid content but did not affect thiamine, niacin and riboflavin. Boiling soaked seeds sharply decreased these B‐vitamins, however losses were largely recovered during fermentation except for thiamine (Prinyawiwatkul et al. 1996).…”

Section: Chemical and Nutritional Changesmentioning

confidence: 99%

Tempe fermentation, innovation and functionality: update into the third millenium

Nout

Kiers²

2005

J Appl Microbiol

302

195

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Section: Chemical and Nutritional Changesmentioning

confidence: 99%

Tempe fermentation, innovation and functionality: update into the third millenium

Nout

Kiers²

2005

J Appl Microbiol

302

195

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“…Storage-induced textural defects in legumes prolong cooking time and demand higher fuel inputs for food preparation (Aguilera and Stanley 1985) and presence of certain anti-nutritional factors and non-digestible components might be the reason for their underutilization. Increased utilization of legumes in general and cowpea, in specific, will depend upon development of appropriate technologies to produce food products with enhanced nutritional quality (Prinyawiwatkul et al 1996).…”

Section: Introductionmentioning

confidence: 99%

Sprouting characteristics and associated changes in nutritional composition of cowpea (Vigna unguiculata)

Devi¹,

2015

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Cowpea (Vigna unguiculata), is an important arid legume with a good source of energy, protein, vitamins, minerals and dietary fibre. Sprouting of legumes enhances the bioavailability and digestibility of nutrients and therefore plays an important role in human nutrition. Improved varieties of grain cowpea viz. Pant Lobia-1 (PL-1) and Pant Lobia-2 (PL-2) and Pant Lobia-3 (PL-3) were examined for sprouting characteristics and associated changes in nutritional quality. Soaking time, sprouting time and sprouting temperature combinations for desirable sprout length of ¼ to ½ inch for cowpea seed samples were standardized. All the observations were taken in triplicate except soaking time, where six observations were taken in a completely randomized design of three treatments. Results revealed that optimum soaking time of PL-1 and PL-2 seed was 3 h whereas PL-3 required 9 h. Sprouting period of 24 h at 25 °C was found to be desirable for obtaining good sprouts. Significant improvement in nutritional quality was observed after sprouting at 25 °C for 24 h; protein increased by 9-12 %, vitamin C increased by 4-38 times, phytic acid decreased by 4-16 times, trypsin inhibitor activity decreased by 28-55 % along with an increase of 8-20 % in in-vitro protein digestibility.

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“…Cowpea flours free of flatulence‐causing oligosaccharides was successfully prepared from nondecorticated cowpeas using a solid substrate fermentation with Rhizopus microsporus (Prinyawiwatkul et al . ).…”

Section: Resultsmentioning

confidence: 97%

“…For example, germination, fermentation with α‐galactosidase treatment or wet milling produces flours of varying functional quality (Prinyawiwatkul et al . 1996a,b,c; Kethireddipalli et al . ).…”

Section: Introductionmentioning

confidence: 99%

Effects of Uniquely Processed Cowpea and Plantain Flours on Wheat Bread Properties

Onwulata

Thomas-Gahring

Oduro-Yeboah

et al. 2014

Journal of Food Processing and Preservation

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The effect of incorporating uniquely processed whole-seed cowpeas or plantain flours at 10 or 20 g/100 g in all-purpose wheat flour on paste viscosity and breadbaking properties in a model bread was determined. Blanching plantains in hot water (100C) for 2 min increased final viscosity, reduced rapidly available glucose (RAG) from 8.5 to 4.5 μg glucose/mg, and increased bread loaf size. Whole-seed cowpeas containing the hulls processed by soaking in water (CPS), reduced raffinose significantly (P < 0.05), and α-galactosidase enzyme (CPE) treatment eliminated both raffinose and stachyose completely. CPS decreased RAG values from 8.5 to 2.8 μg glucose/mg. Incorporating cowpea flours into model wheat breads increased loaf size. CPE flours reduced bread loaf size and increased internal browning. These flours can be incorporated into all-purpose wheat flour bread up to 20 g/100 g with improved physical properties, and possibly better glycemic responses. PRACTICAL APPLICATIONSPlantain is an emerging source of slowly digestible starch, and cowpeas are rich in proteins and micronutrients that could help to combat metabolic syndrome. Unique processes that convert whole-seed cowpeas and plantains into dried flours will enhance commercial utilization of these tropical produce. Converting peak season cowpea and plantain into shelf-stable food powders will provide long-term storage, eliminate postharvest losses, add economic value, and enhance food safety and security in the tropics.

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Cowpea Flour Vitamins and Trypsin Inhibitor Affected by Treatment and Fermentation with Rhizopus microsporus

Cited by 20 publications

References 41 publications

Tempe fermentation, innovation and functionality: update into the third millenium

Tempe fermentation, innovation and functionality: update into the third millenium

Sprouting characteristics and associated changes in nutritional composition of cowpea (Vigna unguiculata)

Effects of Uniquely Processed Cowpea and Plantain Flours on Wheat Bread Properties

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