Modification of the functional properties of hard-to-cook cowpea seed flours and cooked prepared pastes by γ-irradiation

Jombo, Talknice Zvamaziva; Emmambux, M. Naushad; Taylor, John R.N.

doi:10.1007/s13197-020-04509-z

Cited by 5 publications

(2 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Typically, cowpeas are consumed as whole cooked or in soups and stews. A major processing challenge is the hard‐to‐cook (HTC) phenomenon, which develops during improper storage (Bassett et al, 2021; Jombo et al, 2021; Liu et al, 1993; Sefa‐Dedeh et al, 1979). In West Africa, besides traditional cooking practices, alkali salts, trona , karwa , and potash are used to overcome HTC effect and soften cowpeas (Uzogara et al, 1988).…”

Section: Cowpea Processingmentioning

confidence: 99%

Cowpeas: Nutritional profile, processing methods and products—A review

2021

View full text Add to dashboard Cite

Cowpea (Vigna unguiculata L. Walp) is an important pulse crop grown in sub-Saharan Africa and in parts of Asia and the Americas. It is a major starchy legume consumed widely in sub-Saharan Africa as an affordable source of nutrients including protein.The global production of cowpeas has increased 2.7-folds since 2000. Cowpea is a nutritious food source, rich in protein, digestible and nondigestible carbohydrates, and potassium with very low lipids and sodium content. Cowpeas also contain a number of essential amino acids, and polyphenols with antioxidant activity. The main objectives of this review are to provide information on the nutritional composition of cowpeas, processing techniques used, and consequent effect on nutritional and sensory quality. It focuses on specific processing techniques including traditional processes and the production of cowpea-based ingredients for potential industrial applications. Additionally, an extensive review of typical foods made from cowpeas is included. Recent developments in cowpea research, notably the use of novel processes and product applications, have also been reviewed.

show abstract

Section: Cowpea Processingmentioning

confidence: 99%

Cowpeas: Nutritional profile, processing methods and products—A review

2021

View full text Add to dashboard Cite

show abstract

“…Irradiation can also reduce the cooking time of grains by 50% following previous hydration [ 133 ]. This irradiation-hydration process also softens the grain and improves the extraction and degradation of these antinutritional compounds, e.g., in irradiated faba bean cultivars where an increase in IVPD values was also confirmed [ 132 ].…”

Section: Emerging Processing Technologies On Protein Structure and Di...mentioning

confidence: 99%

Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies

Ohanenye

Ekezie

Sarteshnizi

et al. 2022

Foods

View full text Add to dashboard Cite

The increased consumption of legume seeds as a strategy for enhancing food security, reducing malnutrition, and improving health outcomes on a global scale remains an ongoing subject of profound research interest. Legume seed proteins are rich in their dietary protein contents. However, coexisting with these proteins in the seed matrix are other components that inhibit protein digestibility. Thus, improving access to legume proteins often depends on the neutralisation of these inhibitors, which are collectively described as antinutrients or antinutritional factors. The determination of protein quality, which typically involves evaluating protein digestibility and essential amino acid content, is assessed using various methods, such as in vitro simulated gastrointestinal digestibility, protein digestibility-corrected amino acid score (IV-PDCAAS), and digestible indispensable amino acid score (DIAAS). Since most edible legumes are mainly available in their processed forms, an interrogation of these processing methods, which could be traditional (e.g., cooking, milling, extrusion, germination, and fermentation) or based on emerging technologies (e.g., high-pressure processing (HPP), ultrasound, irradiation, pulsed electric field (PEF), and microwave), is not only critical but also necessary given the capacity of processing methods to influence protein digestibility. Therefore, this timely and important review discusses how each of these processing methods affects legume seed digestibility, examines the potential for improvements, highlights the challenges posed by antinutritional factors, and suggests areas of focus for future research.

show abstract

Proximate, functional and sensory characteristics of blended yellow maize and hard‐to‐cook cowpea extruded snacks

Jombo,

Mwayera,

Ndari

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDCowpea is a rich source of low‐cost protein, but it remains underutilised due to the development of the hard‐to‐cook phenomenon. However, milling hard‐to‐cook (HTC) seeds has shown potential for their utilisation in developing food products. Also, yellow maize is a relatively underutilised grain that is rich in nutrients, including vitamin A. Extrusion cooking of blends including yellow maize and HTC cowpea in snack formulations has the potential to improve their utilisation. Therefore, the objective of the study was to formulate a nutritious acceptable extruded snack using a combination of HTC cowpea and yellow maize flours.RESULTSThe results showed that addition of HTC cowpea flour increased ash (0.56–1.47%), fibre (3.56–5.31%) and protein content (10.20–12.38%) for flour blends. While carbohydrate (2.39–1.57%) and moisture content (10.33–9.74%) decreased. Blended formulations had lower fat content (4.17–4.41%) than yellow maize (4.80%). Furthermore, addition of HTC cowpea increased water (21.18–30.07%) and oil absorption capacities (14.12–22.03%) for flour blends. While expansion ratio (2.39–1.57%) of snacks decreased. The formulation with 15% HTC cowpea and 85% yellow maize flour had higher sensory ratings for overall acceptability (6.98).CONCLUSIONHTC cowpea addition in yellow maize flour improved the proximate and functional properties. Also, blending of yellow maize‐based snacks with HTC cowpea improves consumer acceptability. Yellow maize and HTC cowpea flour blends have potential for industrial utilisation and can be useful in food formulations. © 2024 Society of Chemical Industry.

show abstract

Modification of the functional properties of hard-to-cook cowpea seed flours and cooked prepared pastes by γ-irradiation

Cited by 5 publications

References 25 publications

Cowpeas: Nutritional profile, processing methods and products—A review

Cowpeas: Nutritional profile, processing methods and products—A review

Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies

Proximate, functional and sensory characteristics of blended yellow maize and hard‐to‐cook cowpea extruded snacks

Contact Info

Product

Resources

About