Cowpea cooking characteristics as affected by micronisation temperature: a study of the physicochemical and functional properties of starch

Abstract

Bechuana white cowpeas were micronised to three temperatures (130, 153 and 170 • C). Cooking properties of the cowpea seeds and the role of starch-related properties were studied. In all cases, micronisation significantly reduced the cooking time and thus the time required for the cowpea seeds to attain a suitably soft texture. This was attributed in part to the significant improvement in rate of water absorption during cooking and starch pregelatinisation, as evidenced by loss of birefringence and increased susceptibility of the cowpea starch to α-amylase digestion. However, micronisation to 170 • C resulted in a severe deterioration in pasting properties of the cowpea flour, possibly due to starch depolymerisation and/or amylose-associated crosslinking. Owing to these changes, cowpea seeds micronised to 170 • C required a longer cooking time than the other two micronised samples. Flour prepared from cowpea seeds micronised to 170 • C may have limited starch functionality.

Kalimatar (Vicia Faba L.) Cooking Characteristics as Affected by Soaking and Roasting

“…The opposite was found for smaller seeds. In agreement with the previous finding (Mwangwela et al. 2007), the short cooking time seemed to be resulted from increased water absorption of seeds.…”

“…The opposite was found for smaller seeds. In agreement with the previous finding (Mwangwela et al 2007), the short cooking time seemed to be resulted from increased water absorption of seeds. Low water absorption is associated with impermeability of seed coat (hard shell) and/or inability of cotyledons to imbibe water.…”

Physicochemical and functional properties of ten cultivars of seem (Lablab purpureus L.), an underexploited bean in Bangladesh

“…Cooking times for the seem cultivars varied from 114 to 179 min, comparable to those of other legume seeds 2, 43, 44. It appears that the hydration and swelling capacities have a negative relationship with the cooking time of seem seeds 45. Water absorption during soaking of legume seeds is related to physical and chemical properties of the seeds, such as seed coat properties, starch content, protein content and density 24, 46.…”

Effect of High-Temperature Short-Time ‘Micronization’ of Grains on Product Quality and Cooking Characteristics

“…The authors recommended mild micronization conditions to process cowpeas. In another study, Mwangwela et al [34] studied the effect of micronization temperature on cowpea cooking characteristics and also on starch physicochemical and functional properties. Cowpea seeds (Bechuana white) were (tempered to 41 % w.b) micronized for 3, 6 and 8 min to final surface temperatures of 130, 153 and 170°C, respectively.…”

“…Effect of micronization temperature (130, 153 and 170°C) on texture (work) of cowpeas during 90 min of cooking (reprinted from[34], copyright year: 2015 with permission from John…”