Physical, proximate, functional and pasting properties of flour produced from gamma irradiated cowpea (Vigna unguiculata, L. Walp)

Darfour, Bernard; Wilson, Dan; Ofosu, Daniel Osei; Ocloo, Fidelis C.K.

doi:10.1016/j.radphyschem.2011.12.015

Cited by 24 publications

(7 citation statements)

References 25 publications

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“…However, this study disagreed with the report of Darfour et al. () of irradiated cowpea which varied significantly between 0.25 and 1.5 kGy. The Tvsu547 and Tvsu5 showed highest and lowest protein contents, respectively.…”

Section: Resultscontrasting

confidence: 99%

“…Proper application of irradiation dose in terms of intensity and treatment time can maintain, extend shelf life or improve the technological properties of food (Loaharanu, ), and effect the destruction of micro‐organism, parasites and pest, while providing an alternative to chemical conventional treatments (de Toledo et al., ). Functional and pasting properties of non‐ and γ‐irradiated cowpea and maize (Falade & Kolawole, ; Darfour et al., ), rice starches (Han & Lim, ), and isolated components of bambara groundnut (Nunoo, ) have been studied extensively. However, literature is sparse on the effect of γ‐irradiation at low and high doses on bambara groundnut cultivars.…”

Section: Introductionmentioning

confidence: 99%

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Physical, proximate, functional and pasting properties of four non‐ and γ‐irradiated bambara groundnut (Vigna subterranean) cultivars

Falade

Nwajei

2014

Int J of Food Sci Tech

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Summary Effect of γ‐irradiation (2–30 kGy) on physical, proximate, functional and pasting properties of four bambara groundnut cultivars was investigated. Packed (0.74–0.75 g mL−1) and loose (0.71–0.76 g mL−1) density varied significantly among cultivars. Generally, CIE L and hue angle decreased, while CIE a, b, deltachroma and colour intensity increased with increased dose. Protein (21.23–23.77 g/100 g), fat (6.38–7.69 g/100 g), crude fibre (1.28–3.54 g/100 g), ash (1.50–4.50 g/100 g) and moisture (10.67–12.92 g/100 g) of non‐ and γ‐irradiated bambara varied with cultivars and dose. Loose (0.41–0.49 g mL−1) and packed (0.54–0.74 g mL−1) densities, water absorption (1.62–2.38 g/g) and swelling (10.50–18.00 g/g) increased marginally, while oil absorption (1.93–2.82 g/g), alkaline water retention (0.66–1.23 g/g), emulsion capacity (40.31–58.23%) and stability (31.67–46.49%) decreased with increased dose. Foam capacity (6.85–22.37%) and stability (1.80–22.37%) of γ‐irradiated flours were higher than their nonirradiated (2.03–18.26%) counterparts. Nonirradiated flours showed significantly higher viscosities than their γ‐irradiated counterparts. Flours showed slightly shear‐thinning behaviours.

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Section: Resultscontrasting

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Physical, proximate, functional and pasting properties of four non‐ and γ‐irradiated bambara groundnut (Vigna subterranean) cultivars

Falade

Nwajei

2014

Int J of Food Sci Tech

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“…The increases in ash contents for both unfermented and fermented breadfruit-cowpea flour blends due to increase in cowpea flour proportion, could be attributed to the high ash content of cowpea. Ash content of 3.50% has been reported for cowpea flour (Darfour et al, 2012). Giami (1993) also reported ash content of 3.1% for cowpea flour.…”

Section: Proximate Compositionmentioning

confidence: 86%

“…It provides more than half the plant protein in human diets (Rachie, 1985). Cowpea has been reported to contain about 20.07 to 24.60% protein, 46.84 to 53.63 starch (carbohydrate), 1.77 to 1.96% fat and 4.27 to 4.96% fibre (Preet and Punia, 2000), as well as 3.50% ash (Darfour et al, 2012). The black-eyed cowpea (Vigna unguiculata) used for this research is an important food legume in Nigeria.…”

Section: Introductionmentioning

confidence: 99%

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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“…Na temperatura de 75 °C houve tendência à redução da expansão com o aumento das doses de radiação em ambas cultivares. Outros estudos observaram redução de expansão dos grânulos com o aumento das doses de radiação gama (ABU; DUODU; MINNAAR, 2006;2010;DARFOUR et al, 2012;. A expansão dos grânulos revela a habilidade que os mesmos apresentam de absorver e reter água dentro da estrutura.…”

Section: Fator De Expansão E Amilose Lixiviadaunclassified

Propriedades físico-químicas, nutricionais e sensoriais de grãos e amido de arroz submetidos à radiação gama

Polesi¹

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Physical, proximate, functional and pasting properties of flour produced from gamma irradiated cowpea (Vigna unguiculata, L. Walp)

Cited by 24 publications

References 25 publications

Physical, proximate, functional and pasting properties of four non‐ and γ‐irradiated bambara groundnut (Vigna subterranean) cultivars

Physical, proximate, functional and pasting properties of four non‐ and γ‐irradiated bambara groundnut (Vigna subterranean) cultivars

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

Propriedades físico-químicas, nutricionais e sensoriais de grãos e amido de arroz submetidos à radiação gama

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