Effect of Sprouting Time on the Nutrient and Anti-Nutrient Properties of Cowpea (Vigna Unguiculata)
Journal Title: IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) - Year 2018, Vol 12, Issue 7
Abstract
In this study the effect of sprouting time (0h, 24h, 48h, 72h, 96h and 120h) on the nutritional, and anti-nutritional properties of cowpea was investigated. Cowpea seeds were sprouted in the laboratory under room conditions (250C). The germinated seeds were removed, sun-dried, weighed and milled for proximate, minerals, functional and anti-nutritional factors analysis using standard methods. Sprouting resulted in increase in most of the nutrients except fat and carbohydrate which were reduced. The protein ranged from 20.16-34.05%, Ash 3.07-4.77%, fat 1.51-3.02%, fibre 4.14-5.08%, moisture 5.64-6.72% and carbohydrate 47.87-64.01%. The minerals (potassium, sodium, calcium, magnesium and phosphous) in the sprouts increased as the germination time increased. All the determined anti-nutrients (alkaloids, flavonoids and phytates) decreased with increase in germinating time. It can be concluded that sprouting improved the nutritional quality of the cowpea in terms of higher concentration of nutrients, and reduced antinutrients
Authors and Affiliations
Ehirim, F. N. ,, 1 Ezeji C. N. ,, 1 Onugha F. C. 1, Nwogu O. G. 2
Keywords
Related Articles
- EP ID EP416353
- DOI -
- Views 145
- Downloads 0
Chemical Composition And Nutritional Value Of Composite Wheat Flours (Triticumaestivum) And Two Varieties Of Taro Corms (Colocasiaesculenta) Cultivar Fouê And Cultivar Yatan
The aim of this study, was to evaluate nutritive potential of composite flours of wheat (Triticumaestivum) and taro corms (Colocasiaesculenta) cv fouê and yatan. Moisture and ash contents of composite flours of wheat and...
Effect of TheLavanderEssential Oil Fortified Edible Film on Some Properties of Kashar Cheese During Storage Time
This study focused on the use of antimicrobial edible coatings and films to reduce populations of foodborne pathogens in foods.The edible films were made by various lavander essential oil(Lavandula Stoechas L. Subsp. Sto...
Isolation And Characterization Of Most Probable Molds Associated With Some Damaged Materials.
Damage of some building materials caused by microbial activity resulting to deterioration or degradation has been studied extensively. Many studies have examined the colonization of different building materials by variou...
Predictive Modeling and Optimization of Extrusion Cooking Process for Color Characteristics and Consumer Acceptability of Fortified Rice Snacks
Production of extruded snacks from different blends of low grade milled rice and cowpea flours was conducted and extrusion parameters were optimized using response surface methodology (RSM) and desirability function. A 3...
Instrumental Texture Profile Analysis (ITPA) of red tilapia mince gel (Oreochromis sp.) added with chitosan and phosphate salts
Red tilapia surimi gels (directly heated and kamaboko gels) containing 0.4-2.0% (w/w) chitosan and 0.05-1.0% (w/w) sodium tripolyphosphate were evaluated for textural characteristics and colour. Irrespective of setting t...