Titre du document / Document title
EFFECT OF COOKING ON THE PROFILE OF PHENOLICS, TANNINS, PHYTATE, AMINO ACID, FATTY ACID AND MINERAL NUTRIENTS OF WHOLE-GRAIN AND DECORTICATED VEGETABLE COWPEA (VIGNA UNGUICULATA L. WALP)
Auteur(s) / Author(s)
ADEBOOYE Odunayo Clement (1) ;
SINGH Vasudeva (2) ;
Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)
(1) University of Bonn Instiut für Gartenbauwissenschaft Auf dem Hügel 6, 53121, Bonn, ALLEMAGNE
(2) Department of Grain Science and Technology Central Food Technological Research Institute, Mysore, INDE
Résumé / Abstract
An experiment was conducted to determine the profile of phenolics, tannins, phytate, amino acid, fatty acid and mineral nutrients in whole-grain and decorticated vegetable cowpea before and after cooking. Two cowpea varieties: C-152-White, having big grain and S-1552-White, having small grain with black eye were used for the study. Decortication of cowpea grain resulted in significant reduction (P ≤ 0.05) of total phenolics, total tannins and phytate contents of the two cowpea varieties. Comparison showed that cooking resulted in 19, 28, 28 and 37% losses in phenolics in whole-grain C-152, decorticated C-152, whole-grain S-1552 and decorticated S-1552, respectively. After cooking, whole-grain and decorticated C-152 retained 52.1 and 57.7% tannins while S-1552 retained 59.4 and 49.5%, respectively. In the whole grain, C-152 lost 72.2% phytate after cooking while S-1552 lost 70.3%. For the decorticated samples, C-152 lost 72.4% phytate after cooking while S-1552 lost 71.2%. For the two cowpea varieties, decortication resulted in significant (P ≤ 0.05) losses of Ca, Fe, Mn, Mg, Zn, Kand Cu while there was no significant effect on protein and amino acid profile. Cooking did not cause any significant change in the mineral nutrient composition of either the whole-grain or decorticated cowpea. For the two cowpea varieties, bulk of the fat consisted of palmitic acid (23.2-27.3%) and stearic acid (53.5-59.8%) in the ratio of 1:2, approximately. Upon cooking, losses of crude protein were recorded in the whole-grain and decorticated samples of the two cowpea varieties.
Revue / Journal Title
Journal of food quality
ISSN
0146-9428
CODEN JFQUD7
Source / Source
2007, vol. 30, n
o6, pp. 1101-1120 [20 page(s) (article)] (2 p.1/4)
Langue / Language
Anglais
Editeur / Publisher
Wiley-Blackwell , Oxford, ROYAUME-UNI
(1977)
(Revue)
Mots-clés anglais / English Keywords
Spermatophyta ;
Angiospermae ;
Dicotyledones ;
Leguminosae ;
Lipids ;
Heat treatment ;
Vigna unguiculata ;
Cowpea ;
Vegetables ;
Cereal ;
Nutrient ;
Flavonoid ;
Inorganic element ;
Fatty acids ;
Polyphenol ;
Tannin ;
Phenols ;
Profile ;
Cooking ;
Mots-clés français / French Keywords
Spermatophyta ;
Angiospermae ;
Dicotyledones ;
Leguminosae ;
Lipide ;
Traitement thermique ;
Vigna unguiculata ;
Dolique de Chine ;
Légume ;
Céréale ;
Nutriment ;
Flavonoïde ;
Elément minéral ;
Acide gras ;
Polyphénol ;
Tanin ;
Phénols ;
Profil ;
Cuisson ;
Mots-clés espagnols / Spanish Keywords
Spermatophyta ;
Angiospermae ;
Dicotyledones ;
Leguminosae ;
Lípido ;
Tratamiento térmico ;
Vigna unguiculata ;
Vigna sinensis ;
Hortalizas ;
Cereal ;
Nutriente ;
Flavonoide ;
Elemento inorgánico ;
Acido graso ;
Polifenol ;
Tanino ;
Fenoles ;
Perfil ;
Cocción ;
Localisation / Location
INIST-CNRS, Cote INIST : 17765, 35400017388100.0160
Nº notice refdoc (ud4) : 19939353
