Effect of cowpea (Vigna unguiculata) processing methods on flatus causing oligosaccharides

Onyenekwe, P. C.; Njoku, G. C.; Ameh, D. A.

doi:10.1016/s0271-5317(00)00128-7

Cited by 34 publications

(24 citation statements)

References 22 publications

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“…When cowpeas were cooked at boiling temperature for 60 minutes, Abdel-Gawad (1993) showed a 71% reduction in raffinose and a 42% reduction in stachyose. Similarly, after boiling for 40 min, (Onyenekwe et al, 2000) observed a 47% reduction in raffinose and a 37% reduction in stachyose. In most studies, alpha-galactoside content has only been assessed in the seed, not in soaking water, so the underlying physical-chemical mechanisms involving alpha-galactosides are not explained.…”

Section: Introductionmentioning

confidence: 83%

“…Abdel-Gawad (1993) showed that soaking cowpeas at room temperature for 12 h reduced raffinose by 42% and stachyose by 24%. In addition to leaching of alpha-galactosides into the soaking water (Akinyele & Akinlosotu, 1991), (Onyenekwe, Njoku, & Ameh, 2000) reported that endogenous alpha-galactosidase activity also reduces alpha-galactoside content. When cowpeas were cooked at boiling temperature for 60 minutes, Abdel-Gawad (1993) showed a 71% reduction in raffinose and a 42% reduction in stachyose.…”

Section: Introductionmentioning

confidence: 99%

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Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea

et al. 2018

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Please cite this article as: Coffigniez, F., Briffaz, A., Mestres, C., Alter, P., Durand, N., Bohuon, P., Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea, Food Chemistry (2017), doi: http://dx.doi.org/10.1016/j.foodchem. 2017.09.057 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. degradation predominated (maximum found for raffinose degradation rate constant of 3.22 × 10 4 s 1 ) whereas diffusion predominated at higher temperatures (95 °C).

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Section: Introductionmentioning

confidence: 83%

Section: Introductionmentioning

confidence: 99%

Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea

et al. 2018

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“…More recent investigations have assumed the flatulence potential of legumes based on their nutrient profile (black-eyed peas) or objective observations by participants (soybeans) rather than direct quantification of flatus with human subjects [30,31]. Little has been written about the impact on gas production of other varieties of beans or on beans eaten for longer than a few days or weeks.…”

Section: Discussionmentioning

confidence: 99%

Perceptions of flatulence from bean consumption among adults in 3 feeding studies

Winham

Hutchins

2011

Nutr J

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BackgroundMany consumers avoid eating beans because they believe legume consumption will cause excessive intestinal gas or flatulence. An increasing body of research and the 2010 Dietary Guidelines for Americans supports the benefits of a plant-based diet, and legumes specifically, in the reduction of chronic disease risks. The purpose of the current research was to investigate the perception of increased flatulence and gastrointestinal discomfort among participants who consumed a ½ cup of beans daily for 8 or 12 weeks.MethodsParticipants in three studies to test the effects of beans on heart disease biomarkers completed the same weekly questionnaire to assess gastrointestinal discomfort issues such as increased flatulence, stool changes, and bloating. Studies 1 and 2 were randomized crossover trials. Participants consumed ½ cup of pinto beans, black-eyed peas, and canned carrots as control (n = 17) in Study 1 for three randomized 8-week phases. For Study 2, participants ate ½ cup baked beans or canned carrots as control (n = 29) for two randomized 8-week phases. Study 3 was a parallel arm trial with 40 subjects receiving ½ cup pinto beans and 40 consuming a control soup for 12 weeks. Changes in the frequency of perceived flatulence, stool characteristics, and bloating were the primary outcome measures. Chi-square distributions were examined for the presence or absence of symptoms and demographic characteristics to determine differences by gender, age, body mass index (BMI), and bean type.ResultsLess than 50% reported increased flatulence from eating pinto or baked beans during the first week of each trial, but only 19% had a flatulence increase with black-eyed peas. A small percentage (3-11%) reported increased flatulence across the three studies even on control diets without flatulence-producing components.ConclusionsPeople's concerns about excessive flatulence from eating beans may be exaggerated. Public health nutritionists should address the potential for gastrointestinal discomfort when increasing fiber intake from beans with clients. It is important to recognize there is individual variation in response to different bean types.

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“…African yam bean is rich in protein, carbohydrate, vitamins and minerals (Iwuoha & Eke, 1996). The protein of African yam bean is made up of over 32% essential amino acids, with lysine and leucine being predominant (Onyenekwe et al, 2000). Thus using it in conjunction with wheat for cookies production would provide the lysine lacking in wheat.…”

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confidence: 99%

Physicochemical and Sensory Properties of Cookies Produced From Composite Flours of Wheat, Cocoyam and African Yam Beans

Igbabul¹,

Iorliam²,

Umana³

2015

JFR

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Cookies were produced from wheat, African yam bean and fermented cocoyam flour blends and their physicochemical and sensory properties were determined. Five flour formulations designated as samples A, B, C, D, E were produced. Sample A consisted of 100% wheat flour and served as the control. Samples B and C comprised of 80% wheat, 10% cocoyam, 10% African yam bean flours and 60% wheat, 20% cocoyam and 20% African yam bean flours. The composition of D and E were 40% wheat, 30% cocoyam, 30% African yam bean flours and 20% wheat, 40% cocoyam, and 40% African yam bean flours respectively. The result of the proximate composition showed that there was significant increase (P<0.05) in the protein, fat, fibre, ash content and energy values. The values range from 10.44-14.73%, 3.01-6.73%, 1.63-2.43%, 2.44-3.64% and 356.21-375.25% respectively. The carbohydrate content ranged from 63.94-71.84% while the values for moisture content vary from 8.54-10.68%. These values decreased significantly (P<0.05) with increase in cocoyam and African yam bean flours. The physical properties revealed the weight, diameter, thickness, and spread ratio ranges as; 18.01-20.15 g, 6.48-6.82 cm, 0.45-0.55 cm, and 11.78-15.16, respectively. The sensory scores showed that the cookies produced from 100% wheat flour compared favourably with the cookies from the composite flours of wheat, African yam bean and fermented cocoyam and therefore cookies could be successfully prepared from the composite flours of wheat, African yam bean and fermented cocoyam flour. This would enhance the utilization of these underutilized crops and help in alleviating protein energy malnutrition problems in developing countries.

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Effect of cowpea (Vigna unguiculata) processing methods on flatus causing oligosaccharides

Cited by 34 publications

References 22 publications

Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea

Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea

Perceptions of flatulence from bean consumption among adults in 3 feeding studies

Physicochemical and Sensory Properties of Cookies Produced From Composite Flours of Wheat, Cocoyam and African Yam Beans

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