Effects of Pretreatment on Functional and Nutritional Properties of Cowpea Meal

Abstract

The efficiency of decorticating cowpeas was improved by hydrating to 25%, then drying to -10% moisture. Effects of drying temperature (SO", 70°, 90", llO", and 13O'C) on functional and nutritional properties of cowpea meal were assessed. Extraction rate (yield) was unaffected by heating. Average particle size and water absorption of meal were greatest for intermediate temperatures. Starch was not gelatinized at any temperature. Reduction in protein solubility, which occurred at temperature 2 9O"C, was associated with changes in gel electrophoresis patterns. Protein solubility was negatively correlated with previously reported values for specific gravity and apparent viscosity of cowpea pastes. Increases in drying temperature reduced thiamin content and increased browning of the meal.

Physicochemical and Functional Properties of Flour from the Wild Edible Mushroom Termitomyces heimii Natarajan Harvested in Côte d’Ivoire

“…The water absorption capacity was evaluated according to Phillips et al (1988) method. Two gram of flour was weighed into a centrifuge tube and 50 mL distilled water added.…”

Physicochemical and thermal properties of taro (Colocasia esculenta sp) powders as affected by state of maturity and drying method

“…Determination of functional properties of taro powder The water absorption capacity (WAC) of the powders was determined following the method described by Phillips et al (1988); the water solubility index by the method of Anderson et al (1969) and the least gelation concentration (LGC) according to the method described by Coffman and Garcia (1977). Triplicate determinations were made.…”

Changes in the macrocomponents and microstructure of white bean seeds upon mild hydrothermal treatment

“…Such a high level of moisture, combined with temperature, does not create extreme conditions, but may induce protein aggregation and probably some denaturation as observed on the SEM cross-sections of bean seed cotyledons after 24-h processing (Figures 1 and 2). A strong effect of the process on the protein denaturation was observed by SHEARD et al (1986) and PHILIPS et al (1988) when the water content was higher than 20%. However, mild treatment conditions and duration had a negligible influence on the total protein content (Table 2).…”

“…Water penetration through the cotyledon structure influenced protein matrix aggregation and, at the further stage of processing, caused permanent deformations and even partial denaturation of protein, which resulted in a loose arrangement of some starch granules in the cotyledon cells after 24 h of this mild water treatment at 40°C (Figures 1G, 2F). It was suggested that water is the decisive factor in the protein denaturation process (SHEARD et al 1986;PHILIPS et al 1988). PILOSOF et al (1982) indicated that a greater reduction of nitrogen solubility occurred when samples were heated at a higher moisture content.…”