We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Changes in the biochemical and functional properties of the extruded hard-to-cook cowpea ( Vigna unguiculata L. Walp).
- Authors
Batista, Karla A.; Prudêncio, Sandra H.; Fernandes, Kátia F.
- Abstract
Changes in the biochemical and functional properties of the hard-to-cook cowpea bean after treatment by the extrusion process are reported. The extrusion was carried out at 150 °C, with a compression ratio screw of 3:1, a 5-mm die, and a screw speed of 150 r.p.m. The extrusion caused the complete inactivation of the α-amylase and lectin and it also reduced the trypsin inhibitor activity (38.2%) and phytic acid content (33.2%). The functional properties were also modified by the process, an increase of 2.5 times in the water absorption index and 3.1% in the water solubility were observed. The digestibility of the hard-to-cook flour of the cowpea bean was improved after the extrusion, with a 55.9% increase in protein digestibility and a 5.9% increase in starch digestibility.
- Subjects
COWPEA; VIGNA; EXTRUSION process; HIGH energy forming; TRYPSIN inhibitors; AMYLASES; PHYTIC acid
- Publication
International Journal of Food Science & Technology, 2010, Vol 45, Issue 4, p794
- ISSN
0950-5423
- Publication type
Article
- DOI
10.1111/j.1365-2621.2010.02200.x