Effect of preparation practices and the cowpea cultivar Vigna unguiculata L.Walp on the quality and content of myo-inositol phosphate in akara (fried bean paste)

Rogério, Walison Fábio; Greiner, Ralf; Nunes, Itaciara Larroza; Feitosa, Sabrina; Furtunato, Dalva Maria da Nóbrega; Almeida, Deusdélia Teixeira de

doi:10.1590/fst.2014.0040

Cited by 11 publications

(7 citation statements)

References 26 publications

(32 reference statements)

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“…Several studies indicate that cowpea contains more than 80.0% of its inositol phosphates in the inositol hexaphosphate form, while inositol pentaphosphate is the second predominant compound belonging to this class (15.0%). The relative percentages of inositol triphosphate and tetraphosphate are lower than 3.0% . The phytic acid output from cowpea leaves is reported to be about two‐fold lower in comparison with seeds, which could indicate higher bioavailability of minerals in cowpea leaves than in seeds …”

Section: Phytochemical Composition and Anti‐nutritional Featuresmentioning

confidence: 99%

Cowpea (Vigna unguiculata L. Walp), a renewed multipurpose crop for a more sustainable agri‐food system: nutritional advantages and constraints

et al. 2016

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The growing awareness of the relevance of food composition for human health has increased the interest of the inclusion of high proportions of fruits and vegetables in diets. To reach the objective of more balanced diets, an increased consumption of legumes, which constitutes a sustainable source of essential nutrients, particularly low-cost protein, is of special relevance. However, the consumption of legumes also entails some constraints that need to be addressed to avoid a deleterious impact on consumers' wellbeing and health. The value of legumes as a source of nutrients depends on a plethora of factors, including genetic characteristics, agro-climatic conditions, and postharvest management that modulate the dietary effect of edible seeds and vegetative material. Thus, more comprehensive information regarding composition, especially their nutritional and anti-nutritional compounds, digestibility, and alternative processing procedures is essential. These were the challenges to write this review, which focusses on the nutritional and anti-nutritional composition of Vigna unguiculata L. Walp, an emerging crop all over the world intended to provide a rational support for the development of valuable foods and feeds of increased commercial value. © 2016 Society of Chemical Industry.

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Section: Phytochemical Composition and Anti‐nutritional Featuresmentioning

confidence: 99%

Cowpea (Vigna unguiculata L. Walp), a renewed multipurpose crop for a more sustainable agri‐food system: nutritional advantages and constraints

et al. 2016

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“…The preparation of akara was carried out by a baiana de acarajé according to traditional practices (Rogério et al, 2014). A volume of 30 L of CPO (a mixture of liquid and solid phases) obtained by industrial extraction at Nazaré city (Brazil) and conditioned in tinplate cans was acquired at São Joaquim Fair, in Salvador city (Brazil).…”

Section: Oil Samplesmentioning

confidence: 99%

“…The total content of carotenoids was analyzed by spectrophotometry according to Rodriguez-Amaya and Kimura (2004). The analysis was performed in triplicate.…”

Section: Total Carotenoidsmentioning

confidence: 99%

A real case study on the physicochemical changes in crude palm oil (<em>Elaeis guineensis</em>) during the deep-frying of <em>akara</em>, traditional cowpea-paste balls, in Brazil

et al. 2019

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The objective of this study was to evaluate the physicochemical changes in crude palm oil during a real case of deep-frying of akara, cowpea-paste balls, fried and sold in the streets of Brazil. Discontinuous frying over five consecutive days, using 5-h frying a day, was performed according to traditional practices. The formation of polar compounds was evaluated by the IUPAC official method and by quick tests based on measures of physical properties, Testo 270 and Fri-check. In addition, 1H-NMR spectroscopy was applied to evaluate physicochemical changes. The results showed that after 15-h frying the total content of polar compounds (TPC) exceeded the limit of 25% established in most of the recommendations and regulations on heated oils. Such a level was reached quickly due to the high content of hydrolytic compounds present in the fresh oil and to the inappropriate use of blends of fresh and used oil in the oil replenishment. The two quick tests presented significantly lower values for TPC than the official method, probably due to the elevated hydrolysis of the fresh oil. In contrast, 1H-NMR results exhibited changes in the fatty acid composition which were similar to those provided by the common GC analysis. The use of crude palm oils of better initial quality and replenishment with fresh oil only are recommended to improve the quality of the oil absorbed by akara.

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“…One of the most important techniques in medicine for diagnosing diseases is Magnetic Resonance Imaging (MRI), which can be used to take clear scans of various tissues of the body without X-rays. MRI is suitable for non-destructive imaging of water-containing materials and is widely used in various fields, especially food science and industry (Rogerio et al, 2014). NMR stands for Nuclear Magnetic Resonance.…”

Section: Introductionmentioning

confidence: 99%

Application of neural networks in predicting the qualitative characteristics of fruits

et al. 2022

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In this research, the quality properties of persimmon were predicted using artificial intellect techniques. The persimmon samples were transferred to a computer vision lab, room temperature of 24 °C and 22% RH. The samples were divided into three groups for temperature treatment. They were kept at three temperature levels of 5 °C, 15 °C, and 24°C (control group) for 72 hours. The sample was then placed at room temperature and was imaged every second day for a 14 day period. After imaging, each sample underwent destructive tests to determine their quality attributes, including sugar content, firmness, and pH. The results indicate that the neural network's predicted values of acidity, firmness, and sugar of persimmon were not statistically significant differences from their actual values. In predicting the acidity of persimmon, the sugar RMSE is more than the two factors of firmness and acidity. For this reason, the accuracy of firmness and acidity is higher than sugar. MAPE is 10.11, 20.81, and 6.03 for acidity, firmness, and sugar, respectively. The model for sugar indicates a high difference between the actual values and the predicted values.

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Effect of preparation practices and the cowpea cultivar Vigna unguiculata L.Walp on the quality and content of myo-inositol phosphate in akara (fried bean paste)

Cited by 11 publications

References 26 publications

Cowpea (Vigna unguiculata L. Walp), a renewed multipurpose crop for a more sustainable agri‐food system: nutritional advantages and constraints

Cowpea (Vigna unguiculata L. Walp), a renewed multipurpose crop for a more sustainable agri‐food system: nutritional advantages and constraints

A real case study on the physicochemical changes in crude palm oil (<em>Elaeis guineensis</em>) during the deep-frying of <em>akara</em>, traditional cowpea-paste balls, in Brazil

Application of neural networks in predicting the qualitative characteristics of fruits

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