Effect of Dry Heat Pre-Treatment (Toasting) on the Cooking Time of Cowpeas (Vigna unguiculata L. Walp)

Obasi, N. E.; Unamma, N.C.; Nwofia, G. E.

doi:10.1016/s0189-7241(15)30113-2

Cited by 20 publications

(17 citation statements)

References 14 publications

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“…Obasi et al . () have shown that the toasting of cowpea seeds, through its effects on the cell structure, and modification of starch and protein, can be used as a pre‐treatment of cowpea seeds to produce seeds with shorter cooking time and cowpea flour with modified functionality. Audu et al .…”

Section: Resultsmentioning

confidence: 99%

Effect of Chemical Soaking, Toasting and Crude α-Galactosidase Enzyme Treatment on the Oligosaccharide Content of Red Gram Flour

Devindra

Aruna

2016

Journal of Food Processing and Preservation

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The effects of soaking in 1 and 2% sodium bicarbonate solution, toasting, roasting followed by boiling and crude a-galactosidase treatment on the levels of the raffinose family of sugars in red gram (Cajanus cajan, L) seeds were investigated. The percent removal of raffinose (43.05 and 73.80%), stachyose (15.80 and 70.27%) and verbascose (18.07 and 51.71%) after soaking in 1 and 2% of sodium bicarbonate solution of red gram seeds for 16 h, respectively. Roasting of red gram seeds for 20 min led to a mean reduction of 64.17% for raffinose, 61.67% for stachyose and 57.53% for verbascose and toasting followed by boiling led to a mean reduction of 19.80% for raffinose, 33.20 for stachyose and 45.58% for verbascose, respectively. The treatment of red gram flour with partially purified agalactosidase from Aspergillus niger for 3 h was effective in reducing the levels of the raffinose family of sugars. PRACTICAL APPLICATIONSThe processing methods such as soaking in sodium bicarbonate solution (1 and 2%) toasting, roasting followed by boiling and crude a-galactosidase from Aspergillus niger treatment are employed to reduce the flatulence inducing raffinose family sugars in legume. Effect of soaking in 2% sodium bicarbonate solution for 16 h led to highest reduction of raffinose family sugars than that of soaking in 1% sodium bicarbonate solution. Toasting of red gram seeds for 20 min has been found to moderate reduction of raffinose family sugars. Roasting for 5 min followed by 20 min boiling found to be low levels of reduction of raffinose family sugars. Whereas the partially purified a-galactosidase from A. niger was effective in reducing the levels of the raffinose family of sugars in all the cultivars studied. Enzymatic treatment for 3 h completely removed the flatus-inducing factors, as evidenced by TLC analysis. This information could further stimulate application of these inexpensive and easy methods for the removal of raffinose family of sugars in different varieties of legume seeds.

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Section: Resultsmentioning

confidence: 99%

Effect of Chemical Soaking, Toasting and Crude α-Galactosidase Enzyme Treatment on the Oligosaccharide Content of Red Gram Flour

Devindra

Aruna

2016

Journal of Food Processing and Preservation

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“…Proteins influence the OAC of food matrices, with increased non-polar amino acid residues enhancing hydrophobicity and fat binding through capillary action. In [34] reported that thermal treatment slightly decreased the OAC of heat treated samples, possibly due to the unfolding of proteins when exposed to heat, thereby decreasing the surface hydrophobicity of the proteins.…”

Section: Colourmentioning

confidence: 99%

Effects of drying conditions on the physicochemical and functional properties of red- and yellow-fleshed watermelon rinds flour

Ho¹,

Pang²,

Tan³

et al. 2018

J. Fundam and Appl Sci.

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This study aimed to investigate drying at 40 and 60°C) on the physicochemical and functional properties of red and yellow-fleshed watermelon rind flour study, freeze drying method resulted in flour with better quality in terms of colour, pH, titratable acids, total sugar, total starch physicochemical and functional attributes of the flours revealed that hot higher values for bulk density, water absorption ca starch than that of the freeze dried flour. properties of watermelon rind

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“…Higher temperatures of HTT of frozen immature beans resulted in a short duration of cooking time. Kinyanjui et al (2015), Mustafa et al (2015), Obasi et al (2014) and Tiwari et al (2008) investigated the effects of HTT on cooking quality. They too, observed that HTT resulted in decreasing cooking time.…”

Section: Cooking Characteristicsmentioning

confidence: 99%

Hydrothermal effects on physicochemical, sensory attributes, vitamin C, and antioxidant activity of frozen immature Dolichos lablab

Hassan

Joshi

2020

Heliyon

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A B S T R A C TImmature Dolichos bean is popular in the Asian region, which is a potent source of vitamin C, antioxidants as well as other macro and micronutrients. Extending shelf life with retaining maximum quality parameters through hydrothermal treatments (HTT) followed by freezing of immature Dolichos bean were carried out. In particular, samples were undergone HTT (n ¼ 9), cooled at room temperature, packed in HDPE packs and stored in a freezer (-18 CAE2), whereas samples without HTT considered as control. The samples were analyzed for physicochemical, sensory attributes, vitamin C and antioxidant activity after three months of freeze storage. In the case of vitamin C, antioxidant activity and color retention, significant differences (p < 0.05) were observed among HTT samples. HTT resulted in improving the cooking quality, sensory characteristics and retaining fresh like traits especially antioxidant activity and vitamin C in Dolichos bean. The study revealed that higher temperature (85 C-98 C) HTT for a shorter period of time (3 min) could be suitable for immature Dolichos bean to retain quality parameters without great loss during storage.

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Effect of Dry Heat Pre-Treatment (Toasting) on the Cooking Time of Cowpeas (Vigna unguiculata L. Walp)

Cited by 20 publications

References 14 publications

Effect of Chemical Soaking, Toasting and Crude α-Galactosidase Enzyme Treatment on the Oligosaccharide Content of Red Gram Flour

Effect of Chemical Soaking, Toasting and Crude α-Galactosidase Enzyme Treatment on the Oligosaccharide Content of Red Gram Flour

Effects of drying conditions on the physicochemical and functional properties of red- and yellow-fleshed watermelon rinds flour

Hydrothermal effects on physicochemical, sensory attributes, vitamin C, and antioxidant activity of frozen immature Dolichos lablab

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