Functional Properties of Raw and Heat Processed Cowpea (<i>Vigna unguiculata</i>, Walp) Flour

Abbey, Bene W.; Ibeh, GO

doi:10.1111/j.1365-2621.1988.tb07840.x

Cited by 189 publications

(117 citation statements)

References 11 publications

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“…There is now evidence that dietary fibre has a number of beneficial effects related to its nondigestibility in the digestive tract (Asp 1996). The value of carbohydrate obtained in this study compares favourably with those reported for some varieties of cowpeas (Oke et al 1985;Abbey and Ibeh 1988). The calculated fatty acids and metabolizable energy values for the raw P. coccineus seeds were 5.5% and 1538.4 kJ 100 g…”

Section: Estimation Of Isoelectric Point (Pi) Quality Of Dietary Prosupporting

confidence: 72%

Processed cranberry bean (Phaseolus coccineus L.) seed flour for the African diet

Aremu¹,

Olaofe²,

Basu³

et al. 2010

Can. J. Plant Sci.

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bean (Phaseolus coccineus L.) seed flour for African diet. Can. J. Plant Sci. 90: 719Á728. With a view to supplementing protein-calorie in a developing country such as Nigeria, a study was conducted to determine the suitability of a little known crop, cranberry bean (Phaseolus coccineus L.). For this purpose, proximate analyses were done on mineral and amino acid composition of raw and processed seeds (roasted, sprouted, boiled and cooked) using standard analytical techniques. The processing methods showed deviations in nutrients from the raw seeds. Crude fat was found to be reduced by different processing methods, while crude protein was enhanced by roasting and sprouting. Processing significantly (P50.05) affected the content of some minerals in P. coccineus seed flour. Roasting and sprouting reduced potassium content by 67.4 and 47.2%, respectively, while boiling and cooking increased the same mineral by 35.0 and 24.9%, respectively. All the processing methods reduced calcium content. Generally, processed cranberry bean seed flour was found to be a good source of essential minerals, and harmful heavy metals such as lead and cadmium were not detected. The amino acid profile revealed that roasting and sprouting enhanced total amino acid (TAA), total essential amino acid (TEAA) and total sulphurcontaining amino acid (TSAA), while boiling and cooking reduced TAA, TEAA and TSAA. The limiting amino acid for raw and cooked seeds was Val, whereas TSAA were limiting in roasted, sprouted and boiled seeds. Sufficient proportions of the essential amino acids were retained after processing of the cranberry bean seed to meet FAO dietary requirement, so this crop is considered to be a valuable protein source for the African diet. l'apport de prote´ines et de calories dans les pays en de´veloppement comme le Nigeria, les auteurs ont entrepris une e´tude visant a`de´terminer la valeur du haricot canneberge (Phaseolus coccineus L.), une culture me´connue. À cette fin, ils ont proce´de´a`une analyse imme´diate de la composition en mine´raux et en acides amine´s des fe`ves brutes et transforme´es (grille´es, germe´es, bouillies et cuites) au moyen de me´thodes standard. La transformation modifie la composition nutritive des graines. Les proce´de´s de transformation employe´s re´duisent la concentration de matie`re grasse brute, tandis que le grillage et la germination augmentent la teneur en prote´ines brutes. La transformation affecte sensiblement (P50,05) la concentration de certains mine´raux dans la farine de Phaseolus coccineus. Le grillage et la germination diminuent la teneur en potassium de 67,4 % et de 47,2 %, respectivement, alors que bouillir et cuire les fe`ves l'augmentent respectivement de 35,0 % et de 24,9 %. Tous les proce´de´s de transformation re´duisent la teneur en calcium. Dans l'ensemble, la farine de haricot canneberge transforme´e est une bonne source de mine´raux essentiels et ne renferme pas de me´taux lourds dangereux tels le plomb et le cadmium. La composition en acides amine´s re´ve`le que le grillag...

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Section: Estimation Of Isoelectric Point (Pi) Quality Of Dietary Prosupporting

confidence: 72%

Processed cranberry bean (Phaseolus coccineus L.) seed flour for the African diet

Aremu¹,

Olaofe²,

Basu³

et al. 2010

Can. J. Plant Sci.

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“…These values are comparable with those reported for chickpea (1.0-1.2 g/g), soybean (1.2 g/g), pigeon pea (1.2 ml/g), soybean meal (1.1 g/g), and great northern bean fl our (1.0 g/g) by Kaur and Singh (2005), Akubor (2007), Mizubuti et al (2000), Sharma and Subramanian (1994) and Sathe and Salunkhe (1981), respectively. Pawar and Ingle (1988), Dzudie and Hardy (1996), and Abbey and Ibeh (1988) reported OAC of 2.4 g/g in moth bean, 1.9 g/g in green mung bean, and 2.9 g/g in raw cowpea, respectively, which were higher than the values observed in the present study. Adebowale and Lawal (2004) reported that fl ours with good OAC are potentially useful in fl avor retention, improvement of palatability and extension of shelf life particularly in bakery or meat products where fat absorption is desired.…”

Section: Physico-chemical and Functional Propertiescontrasting

confidence: 56%

“…The differences in WAC between the fl ours can be attributed to their different protein and carbohydrate fractions. WAC of 2.2 g/g for soybean fl our (Akubor 2007), 1.3-1.5 g/g for chickpea fl our (Kaur and Singh 2005), 2.1 g/g in green mung bean fl our (Dzudie and Hardy 1996), 2.4 g/g for moth bean fl our (Pawar and Ingle 1988), 2.2 g/g for soybean meal (Sharma and Subramanian 1994) and 2.4 g/g for raw cowpea fl our (Abbey and Ibeh 1988) have been reported earlier. These WAC values, especially the high value of 'LL 699' fl our makes lentil fl ours as useful ingredients in the preparation of comminuted products and to improve handling characteristics of bread dough.…”

Section: Physico-chemical and Functional Propertiesmentioning

confidence: 99%

Functional, thermal and pasting characteristics of flours from different lentil (Lens culinaris) cultivars

Kaur

Sandhu

2010

J Food Sci Technol

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Flours from four lentil cultivars ('LL-912', 'LL-699', 'LL-56', and 'LL-147') were characterized for their functional, thermal and pasting properties. Results showed that water and oil absorption capacity of fl ours were 1.5-1.7 and 0.92-1.13 g/g, respectively. The minimum concentration of fl ours needed for gelation was 12 to 14% while the foaming capacity was 33.9-47.3%. The transition temperatures (T o , T p and T c ) and enthalpies (ΔH gel ) associated with gelatinization varied signifi cantly among different lentil cultivars. Several signifi cant correlations were observed among different fl our properties as revealed by Pearson correlation and principal component analysis (PCA). PCA showed that 'LL 56' and 'LL 147' cultivars differed greatest degree in the properties of their fl ours. The pasting properties of fl ours showed considerable variation when studied by rapid visco analyzer.

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“…These values are in close agreement with those presented by Osei and Dei (1998, unpublished) and Dei Carmen et al (1999) and indicate that heating may generally slightly increase nutrient values as a result of the evaporation of water (Ahenkora et al, 1999). The crude protein content of MP compares favourably with that of chickpea, mung bean and several cowpea varieties (Hsu et al, 1977;Abbey and Ibeh, 1988). …”

Section: Resultssupporting

confidence: 81%

A note on the nutritive value of roasted velvet bean (<i>Mucuna pruriens</i>) in broiler diets

Osei¹,

Derkyi²

2001

J. Anim. Feed Sci.

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The nutritive value of roasted Mucuna pruriens var. utilis (mucuna or velvet bean) was investigated in a four-week study using 336 mixed-sex three-week old broiler chickens. The birds were randomly allocated to four dietary treatments. Fifty, 100 or 150 g of mucuna beans, roasted in metal bowls over a wood-fired stove until they turned light brown was included into nutritionally balanced diets. Control diet did not contain mucuna beans. Feed and water were supplied ad libitum. Performance criteria studied included feed intake, growth rate, feed conversion ratio, carcass parameters and mortality.Roasted mucuna beans at the levels of 50 and 100 g kg" 1 significantly (P<0.05) improved the growth and feed utilization of broilers. At 150 g kg" 1 diet, however, mucuna beans depressed weight gains and feed utilization.

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Functional Properties of Raw and Heat Processed Cowpea (Vigna unguiculata, Walp) Flour

Cited by 189 publications

References 11 publications

Processed cranberry bean (Phaseolus coccineus L.) seed flour for the African diet

Processed cranberry bean (Phaseolus coccineus L.) seed flour for the African diet

Functional, thermal and pasting characteristics of flours from different lentil (Lens culinaris) cultivars

A note on the nutritive value of roasted velvet bean (<i>Mucuna pruriens</i>) in broiler diets

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