Effect of Boiling, Pressure Cooking and Germination on the Nutrient and Antinutrients Content of Cowpea (Vigna unguiculata)
Journal Title: Food Science & Nutrition Technology - Year 2016, Vol 1, Issue 1
Abstract
The study was conducted to investigate the effect of boiling, pressure cooking and germination on the proximate, nutrients, amino acids and anti - nutrients content of cowpea (Vignaunguiculata). The results showed that the germinated cowpeas (GMC) had the highest value of crude protein (22.89%), crude fat (3.81%) and crude fiber (2.10%) followed by raw cowpeas (RWC) and pressure cooked cowpeas (PCC) while boiled cowpeas (BDC) had the least. There was comparable value of ash content in all the samples except for BDC with the least. Boiling had significantly higher moisture content than others. The carbohydrate value ranged from 57.21 to 58.13% for GMC and BDC respectively and 59.69 to 59.74% for RWC and PCC respectively. Comparable calorific value of GMC and BDC was significantly higher than that of PCC and RWC. The decreasing order of anti-nutrient factors in treated cowpeas is: GMC > RWC > PCC > BDC. This result inferred that boiling is an adequate processing for drastic reduction of the anti-nutrient factors (phytate, tannin, Trypsin inhibitor and total phenol) in cowpeas. Germination increased the amount of Methionine, lysine and tryptophan by 10.94%, 18.89% and 20.90% respectively, while the pressure cooking and boiling caused mild losses of Methionine, lysine and tryptophan. Similarly, germination had increased the amount of macro elements (0.0036mg/kg for Na , 0.024mg/kg for K, 0.021mg/kg for Ca, 0.037mg/kg for P and 0.022mg/kg for Mg) while boiling and pressure cooking decreased the amount of these macro elements compared with the raw sample. Heat treatments (boiling and pressure cooking) recorded decreased level of micro elements (Fe, Zn, Cu,Mn) while germination had increased the micro elements by 4.66%, 3.78%,13.85% and 6.38% for Fe, Zn, Cu and Mn respectively. Therefore, it could be concluded that the heat treatments (boiling and pressure cooking) had significantly reduced the anti-nutrient factors in cowpeas but germination (sprouting) had excellent nutritional qualities.
Authors and Affiliations
Omenna EC*, Olanipekun OT and Kolade R
Keywords
Related Articles
- EP ID EP745951
- DOI -
- Views 18
- Downloads 0
A Traditional Biscuit Fortified with Orange-Fleshed Sweet Potato Puree and Cowpea Flour
Agbozume biscuit is a traditional snack in Ghana made from cassava starch and coconut milk. It is produced at the cottage industry level leading to variability in its production processes and quality. Orange-fleshed swee...
Genetic Modification in Plants and Food: Human Health; Risks and Benefits
Genetically modified (GM) foods are items that had their deoxyribsoe nucleic acid (DNA) altered through genetic engineering. Unlike conventional genetic modification that is carried out through time-tested conventional b...
Preventive Aspects of Prebiotics and Probiotics in Food Hypersensitivity
Food allergic disorders are contributing a serious health complication in the developed as well as developing world. The paediatric age group is more prone to allergic diseases as compared to other age group and show mor...
Assessing Dietary Diversity Score and Nutritional Status of Rural Adult Women in Abia State, Nigeria
Aim: The aim of the study was to assess dietary diversity score and nutritional status of rural adult women in Abia State, Nigeria. A sample of 240 women was selected using simple random sampling in Umunneochi Local Gove...
Technical Applications (Nanotechnology) in the Fields of Food Industry
It represents the issue of food security a fundamental problem in light of the steady population increase. To achieve food security, sophisticated and well thought out agricultural development using all modern technologi...