Effects of cooking, germination and fermentation on the chemical composition of Nigerian Cowpea (Vigna unguiculata)

Akpapunam, M. A.; Achinewhu, S. C.

doi:10.1007/bf01091780

Cited by 39 publications

(20 citation statements)

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“…Protein contents (dry weight basis) of 18.65, 24.18 and 20.78% have been reported for parboiled, boiled and fermented African breadfruit flours respectively (Onweluzo and Nnamuchi, 2009). Other researchers also reported similar or greater increases in crude protein of cowpea (Giami, 1993) and various fermented Nigerian legumes and oilseeds (Akpapunam and Achinewhu (1985). The increased crude protein content of breadfruit-cowpea flour blends observed with increasing cowpea levels could be attributed to the high content of protein in cowpea (Giami, 1993).…”

Section: Proximate Compositionmentioning

confidence: 66%

“…Values of 62.6 and 61.2% carbohydrate contents have also been reported for nongerminated-nonfermented soy-breadfruit seed and nongerminated-fermented soy-breadfruit seed food formulations respectively (Ariahu et al, 1999). Other researchers also reported reduction in carbohydrate contents of cowpea (Giami, 1993) and various fermented Nigerian legumes and oilseeds (Akpapunam and Achinewhu (1985). The decreased carbohydrate contents recorded for both unfermented and fermented breadfruitcowpea flour blends due to increase in cowpea flour proportion, could be attributed to the low carbohydrate content of cowpea compared to breadfruit.…”

Section: Proximate Compositionmentioning

confidence: 93%

“…Fat content of 0.595% has also been reported for breadfruit flour (Ajani et al, 2012). Other researchers also reported increases in fat content (crude ether extract) for fermented African breadfruit flour (Onweluzo and Nnamuchi, 2009), fermented maize flour (Amankwah et al, 2009), fermented cowpea (Akpapunam and Achinewhu, 1985) and fermented fluted pumpkin seeds (Achinewhu and Isichei, 1990). The increased fat content of breadfruit-cowpea flour blends observed with increasing cowpea levels could be attributed to the high content of fat in cowpea.…”

Section: Proximate Compositionmentioning

confidence: 99%

“…The increased fat content of breadfruit-cowpea flour blends observed with increasing cowpea levels could be attributed to the high content of fat in cowpea. Also, the increases in fat content observed with fermentation could be due to the activities of lipolytic enzymes produced by Lactobacillus plantarum during fermentation (Onweluzo and Nnamuchi, 2009;Akpapunam and Achinewhu, 1985;Achinewhu and Isichei and Ojokoh et al, 2013).…”

Section: Proximate Compositionmentioning

confidence: 99%

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Proximate composition, antinutritional contents and physicochemical properties of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) flour blends fermented with Lactobacillus plantarum

Ojokoh¹,

Fayemi²,

Ocloo³

et al. 2014

Afr. J. Microbiol. Res.

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This study investigates proximate composition, antinutritional contents and physicochemical properties of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) flour blends fermented with pure strains Lactobacillus plantarum (FO-12) for the purpose of developing weaning food for the management of protein-energy malnutrition (PEM). Breadfruit and cowpea flour blends were prepared in various ratios and then fermented using Lactobacillus plantarum. Proximate composition, phytic acid, hydrogen cyanide and oxalate contents were determined. pH and titratable acidity were also determined. A significant increase (p < 0.05) was observed in the ash, protein and fat contents of the fermented flour blend as the amount of cowpea flour increases in the formulation; whereas crude fibre and carbohydrate contents significantly decreased (p < 0.05). Similarly, moisture, protein and fat contents significantly increased (p < 0.05) with fermentation. Significant reductions were observed in crude fibre and carbohydrate contents after fermentation. Fermentation process caused a significant decrease (p < 0.05) in the oxalate, phytate and hydrogen cyanide contents of the breadfruit flour blends. The changes observed in the fermented flour blends agreed with significant decreases recorded for pH and increases in titratable acidity. Fermentation improves the nutritional composition of breadfruitcowpea flour blends for possible use as complementary foods for infants providing PEM management.Key words: Breadfruit-cowpea flour blends, fermentation, Lactobacillus plantarum, weaning food, physicochemical properties. INTRODUCTIONAfrican breadfruit (Treculia africana) from the mulberry family Moraceace is an important food crop in Nigeria (Ejiofor et al., 1988). It is widely cultivated in the southern . This is due to the fact that it is used in several traditional food preparations of yam, and also cost less than one third the price of yam at the market (Mayaki et al., 2003). Breadfruit contains about 1.34% protein, 0.31% fat, 27.82% carbohydrate, 1.5% fibre and 1.23% ash (Wang et al., 2011). It is also rich in calcium, phosphorus, iron, potassium, carotene and vitamin B (Wang et al., 2011). Breadfruit powder or flour is reported to contain about 76.7% carbohydrate (Morton, 1987), 17.1% protein, 11% fat, 3.0% ash and 0.1% crude fiber (Akubor et al., 2000).The presence of anti-nutritional factors limits the use of this crop. However, they could be eliminated or reduced by some processes such as soaking, dehulling, germination and fermentation (Khokhar and Chauhan, 1986). The study of Onweluzo and Nnamuchi (2009) reveals that fermentation and steaming enhances the detoxification of breadfruit flour. But fermentation as a method of processing and preserving breadfruit, as obtains in the Pacific Islands, is quite unpopular in most areas where it has been introduced (Adekanmi et al., 2012). Protein-energy malnutrition (PEM) has resulted in high level of infants and children mortality in Nigeria, especially among the low income earners. Cowpe...

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Section: Proximate Compositionmentioning

confidence: 66%

Section: Proximate Compositionmentioning

confidence: 93%

Section: Proximate Compositionmentioning

confidence: 99%

Section: Proximate Compositionmentioning

confidence: 99%

See 2 more Smart Citations

Proximate composition, antinutritional contents and physicochemical properties of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) flour blends fermented with Lactobacillus plantarum

Ojokoh¹,

Fayemi²,

Ocloo³

et al. 2014

Afr. J. Microbiol. Res.

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“…A rise in minerals after heat treatment has been mentioned by Osman et al (2009). It may be attributed to the addition of salt at the time of cooking (Akpapunam and Achinewhu 1985) or release of free form of minerals from their bound forms.…”

Section: Resultsmentioning

confidence: 99%

Minerals and antinutrients profile of rabadi after different traditional preparation methods

Gupta

Nagar

2012

J Food Sci Technol

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Rabadi is a cereal and buttermilk based traditional fermented recipe of western region of India. There are many traditional preparation methods, which may alter biochemical composition of rabadi, therefore, in the present study, role of traditional processings (cooking, fermentation, dehulling, utensil, preparation methods and cereals) on minerals and antinutrients of pearl millet, wheat flour and refined wheat flour rabadi was investigated on fresh weight basis. Results showed that the process of cooking and fermentation enhanced minerals (Ca, Fe and P) in all types of rabadi samples at different levels of significance, while antinutrients (phytic acid, total phenols and oxalates) reflected a declining trend. Intercomparison of different types of rabadies exhibited that fermented-cooked -fermented samples were better than cooked -fermented rabadies. Dehulling caused a loss of minerals, but antinutrients were also degraded after dehulling; therefore dehulled sample showed very good nutritional profile after fermentation. Earthen pot rabadi samples presented better biochemical composition than rabadies prepared in steel pot. Intercomparison of different cereals based rabadies reflected superior position of fermented -cooked-fermented pearl millet flour rabadi than cooked-fermented pearl millet flour rabadi, wheat and refined wheat flour rabadi samples.

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Genotype � environment influence on cowpea (Vigna unguiculata (L) walp) antinutritional factors: 1 - trypsin inhibitors, tannins, phytic acid and haemagglutinin

Oluwatosin

1999

J. Sci. Food Agric.

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Effects of cooking, germination and fermentation on the chemical composition of Nigerian Cowpea (Vigna unguiculata)

Cited by 39 publications

References 10 publications

Proximate composition, antinutritional contents and physicochemical properties of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) flour blends fermented with Lactobacillus plantarum

Proximate composition, antinutritional contents and physicochemical properties of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) flour blends fermented with Lactobacillus plantarum

Minerals and antinutrients profile of rabadi after different traditional preparation methods

Genotype � environment influence on cowpea (Vigna unguiculata (L) walp) antinutritional factors: 1 - trypsin inhibitors, tannins, phytic acid and haemagglutinin

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