Particle size-starch–protein digestibility relationships in cowpea (Vigna unguiculata)

Tinus, T.; Damour, Melanie; Riel, V. van; Sopade, P. A.

doi:10.1016/j.jfoodeng.2012.05.041

Cited by 114 publications

(84 citation statements)

References 48 publications

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“…It can be observed in Table S1 that, generally, fine sweet potato flours were obtained when (i) the cryo‐milling cycles were increased, (ii) the aperture of the hammer mill retention sieve was reduced or (iii) re‐grinds were increased. This agrees with the results on sorghum and cowpea grains (Mahasukhonthachat et al ., ; Tinus et al ., ) and follows from increased milling time and intensity. In addition to particle size effects, milling time and intensity can lead to structural and molecular changes, which affect functional and digestibility properties of, for example, starches (Kerr et al ., ; Huang et al ., ).…”

Section: Resultsmentioning

confidence: 97%

“…Recently, Tinus et al . () investigated kinetics of starch and protein digestion in milled cowpea ( Vigna unguiculata ), and with special reference to starch digestion, they also concluded that starch digestion in the legume proceeded by diffusion mechanisms. Apart from commodity differences, starches from cereals, roots and tubers, and legumes or pulses, are reported to respectively exhibit A‐, B‐ and C‐type (mixtures of A‐ and B‐types) crystalline patterns (Tian et al ., ; Tester et al ., ; Huang, ).…”

Section: Introductionmentioning

confidence: 99%

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In vitro starch digestion in sweet potato (Ipomoea batatas L.) flours

Chen

Sopade

2012

Int J of Food Sci Tech

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Summary The kinetics of starch digestion in cryo‐ and hammer‐milled sweet potato flours were investigated to reveal monophasic digestograms that were independent on particle size (80–390 μm), and suitably described (r2 > 0.98; P < 0.05) by a modified first‐order model. Milling conditions significantly affected (P < 0.05) the particle size, salivary–gastric‐digested starch and rate of starch digestion as the effective surface areas changed. The reciprocal of the rate of starch digestion (1/K, s) was significantly related to the square of the average particle size (size2, cm2), with the reciprocal of the slope (0.9–3.8 × 10−7 cm2 s−1) revealing diffusion‐controlled digestion. The hammer‐milled flours gave different digestion and functional parameters as frictional heat and glass transition phenomena played different roles in the overall structural changes in the flours. These parameters are discussed with starch digestion parameters in cereals and legumes to understand starch digestion in sweet potato.

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Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

In vitro starch digestion in sweet potato (Ipomoea batatas L.) flours

Chen

Sopade

2012

Int J of Food Sci Tech

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“…The continued development of these in vitro digestive systems led to the production of a multicompartmental computer controlled model of the stomach and small intestine (Minekus et al 1995). An alternative in vitro digestibility assay involves the measurement of pH during the exposure of a protein to multiple digestive enzymes (Hsu et al 1977;Tinus et al 2012). This is accomplished through a series of compartments fitted with flexible walls, water jackets to control temperature, and peristaltic pumps for controlling movement through the simulated intestine.…”

Section: In Vitro Protein Digestibilitymentioning

confidence: 99%

Factors Influencing the Quality of Dietary Proteins: Implications for Pulses

Nosworthy

House

2016

Cereal Chem

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Cereal Chem. 94(1):49-57Protein content has been a leading trend in product development in recent years. Similarly, a growing desire for non-animal-based protein sources has led to an interest in plant-based protein such as cereals and pulses. Pulses constitute the dried seeds of nonoilseed legume crops, including dried peas, chickpeas, beans, and lentils. Their crude protein content (typically 21-26% by weight) positions pulses as plant-based alternatives to meats within international dietary guidelines. A major consideration with respect to the inclusion of pulses in processed foods relates to the quality of the dietary protein. Protein quality is generally assessed as a function of the ability of the constituent amino acids found within the food to meet the biological needs of the consumer. Different methods exist to determine the quality of dietary proteins, each with their own advantages and disadvantages. Because preparation methods also alter the product's protein quality, these factors must also be considered. This review will discuss recent advances in the determination of protein quality and the factors that influence the quality of pulse proteins for use in human foods.

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“…Although studies that fractionated milled grains also reported the inverse relationship, there could have been compositional differences in the fractions that compounded the measured relationships. Also with noncereals, the number of regrinds in hammer mills (Tinus et al, 2012;Chen & Sopade, 2013), for example, can increase starch digestibility. Mahasukhonthachat et al (2010a) investigated in vitro starch digestibility of cryo-and hammer-milled sorghum and observed mill types and settings affected the digestibility of the sorghum.…”

Section: Milling or Grindingmentioning

confidence: 99%

Cereal processing and glycaemic response

Sopade

2016

Int J of Food Sci Tech

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Summary Cereals are processed into diverse products using techniques that range from thermal to biotechnological, with different degrees of mechanical and pressure effects, in various moisture systems. Amongst others, cereal processing gelatinises starch, influences its digestibility and modulates glycaemia, and this review concentrates on recent developments on how cereal processing conditions affect these properties. In vitro and in vivo starch digestions are discussed, so also are types of digestible starches and glycaemic indices (GIs) of cereal products. Modelling of in vitro starch digestograms and estimated GIs of processing effects are highlighted. Extrusion moisture of and fermentation time‐dependent acidity in cereal products reduce GIs, and their lipid components can enhance amylose–lipid complexation to reduce starch digestibility. Cereal types and varieties differ in starch characteristics, micronutrients, amylase inhibitors and nonstarch components. This review explores how these endogenous factors, in association with exogenous factors, can assist in combining cereal processing conditions for desirable glycaemic outcomes.

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Particle size-starch–protein digestibility relationships in cowpea (Vigna unguiculata)

Cited by 114 publications

References 48 publications

In vitro starch digestion in sweet potato (Ipomoea batatas L.) flours

In vitro starch digestion in sweet potato (Ipomoea batatas L.) flours

Factors Influencing the Quality of Dietary Proteins: Implications for Pulses

Cereal processing and glycaemic response

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