Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea

Abstract

Please cite this article as: Coffigniez, F., Briffaz, A., Mestres, C., Alter, P., Durand, N., Bohuon, P., Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea, Food Chemistry (2017), doi: http://dx.doi.org/10.1016/j.foodchem. 2017.09.057 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. degradation predominated (maximum found for raffinose degradation rate constant of 3.22 × 10 4 s 1 ) whereas diffusion predominated at higher temperatures (95 °C).

Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends

“…An increase in the total titratable acidity with a decrease in the pH was recorded during the steeping process. The weak acidic values obtained from the blends may be due to the direct influence of lactic acid bacteria during the steeping of the cowpea grains [51]. The interactive potential of the different composites used in the sampled formulations might have also influenced the TTA.…”

Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes

“…This decrease could result from leaching i.e. diffusion in the soaking water, or from enzymatic degradation that can take place in the seeds or in the soaking water (Coffigniez et al 2018). After 16 h of soaking (the traditional soaking time in Tunisian households), the total a-GOS loss ranged from 10% (lentil and faba bean) to 40% (chickpea seeds).…”

“…Significant a-GOS reduction by soaking has been previously reported in soybean (Mulimani et al 1997) and various legumes, including lentil and faba bean (Abdel-Gawad 1993). During soaking, seeds absorb water, while raffinose, stachyose and verbascose, which are all water-soluble, may leach out of the seeds into the soaking water (Han and Baik 2006;Coffigniez et al 2018), or are enzymatically degraded to lower molecular weight sugars (Vidal-Valverde et al 2002;Mart ınez-Villaluenga et al 2008;Berrios et al 2010). Indeed, very low amounts of a-GOS were found in soaking water ( Supplementary Figure 1).…”

“…This indicated that enzymatic degradation occurred in the seeds and in the soaking water, after leaching. Endogenous alpha-galactosidase is present in seeds (Coffigniez et al 2018) and produces raffinose from stachyose, and stachyose from verbascose, at low soaking temperatures. Alpha-galactosidase hydrolyses a-GOS by cutting the terminal galactose, and this could explain the increase in galactose content observed in fenugreek, faba bean, Egyptian FB and chickpea during soaking.…”

“…This could be obtained by determining the optimal temperature and pH conditions to allow the maximum alphagalactosidase activity. Characterizing and modelling alpha-galactosidase activity as a function of the processing conditions has been proposed in order to identify optimised pathways to enhance enzymatic degradation and hence reduce a-GOS content more efficiently (Coffigniez et al 2018). This would require the development of models specific for each seed species.…”