Proximate and lipid composition of cowpea (Vigna unguiculata L.) cultivated in Bulgaria

Antova, Ginka; Stoilova, Tsvetelina D.; Ivanova, Maria M.

doi:10.1016/j.jfca.2013.12.005

Cited by 61 publications

(48 citation statements)

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“…Cowpea was richer in proteins than wheat flour, which is particularly important in developing countries. Both protein and lipid contents of cowpea flour agreed with other studies (Antova, Stoilova, & Ivanova, ; Carvalho et al, ; Madodé et al, ). Also fiber content was within the range observed by other authors: Rivas‐Vega et al () reported 2.6 g 100 g −1 , and Khalid, Elhardallou, and Elkhalifa () ascertained a fiber content of 4.1 g 100 g −1 .…”

Section: Discussionsupporting

confidence: 90%

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Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpea‐based ata and the Italian wheat‐based popizza

et al. 2020

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Street food plays a recognized socioeconomic role, offering opportunities of employment particularly for women and providing cheap food to lower income people. West Africa is characterized by a great diversity of traditional foods, widely consumed but poorly investigated. Ata is a fried dough made of cowpea flour, very popular in Benin.In Southern Italy, popizza is prepared in a very similar way as ata, but using wheat flour. This work aimed at comparing the main physicochemical characteristics of ata and popizza, from the raw material to the end product. Cowpea flour showed significantly higher levels of proteins (23.25 vs. 13.48 g 100 g −1 on dry matter), total phenolic compounds (0.73 vs. 0.41 mg g −1 of ferulic acid d.m.), antioxidant activity (2.84 vs. 0.86 μmoL Trolox g −1 d.m.), as well as higher water absorption capacity (1.01 vs. 0.61 g water per gram flour) and particularly higher water solubility index (23.01 vs. 6.69 g 100 g −1 ) than wheat flour. The two flours showed different pasting characteristics: starch swelling occurred at a lower temperature in cowpea than in wheat flour and produced a less viscous gel. Due to absence of gluten and limited viscosity of starchy fraction, ata was less porous and more springy than popizza. Moreover, ata showed higher oil uptake than popizza (22.2 vs. 14.1 g oil 100 g −1 product) and was also characterized by a browner surface than popizza. Knowledge about the quality features of these traditional foods and their raw material could enhance their marketing, with positive effects on local economy.

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Section: Discussionsupporting

confidence: 90%

“…The fatty acid composition of cowpea flour (Table ) agreed with the findings of Antova et al (). Overall, cowpea flour shows an unusual fatty acid composition if compared with other pulses, due to its high content of SFA and low content of monounsaturated fatty acid.…”

Section: Discussionsupporting

confidence: 89%

Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpea‐based ata and the Italian wheat‐based popizza

et al. 2020

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“…L042 cultivar was the best in nutritional and lower phytic acid content as antinutritional substance required to replace the currently consumed varieties of cowpea beans. El fríjol caupí puede contener porcentajes de proteína entre 22,5 a 25,6%, almidón del 28,3 a 36,2%, grasas de 1,3 a 1,9%, fibra de 1,7 a 3,0% y minerales de 3,2 a 3,7% (Antova et al, 2014). Esta especie posee, como otras leguminosas, factores antinutricionales cuya cantidad depende del genotipo y del ambiente que lo rodea.…”

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Caracterización nutricional y determinación de ácido fítico como factor antinutricional del frijol caupí

2018

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© 2018 Agronomía Mesoamericana es desarrollada en la Universidad de Costa Rica y se encuentra licenciada con Creative Commons Reconocimiento-NoComercial-SinObraDerivada 3.0 Costa Rica. Para más información escríbanos a pccmca@ucr.ac.cr ResumenEn Córdoba, Montería, Colombia, la pobreza llega al 67,8%, con un subconsumo de alimentos generalizado en la región y se calcula que, en promedio, el consumo diario de calorías es inferior en 18,7%, por lo cual, es necesario conocer las características bromatológicas y factores anti nutricionales de materias primas regionales. El objetivo de este trabajo fue caracterizar nutricionalmente 43 genotipos de frijol caupí y cuantificar el ácido fítico de los mejores cultivares, a partir del fósforo orgánico suponiendo que una molécula de este ácido contenía seis moléculas de fósforo, en relación con el contenido de proteína y minerales. Los genotipos provenían del Programa de Mejoramiento Genético de la Universidad de Córdoba; la investigación se desarrolló desde el año 2012 al 2014. El testigo Criollo Córdoba tuvo el valor más alto en el contenido de ácido fítico (12,267±2,15 mg/g) y el cultivar L042 el más bajo (9,630±1,725 mg/g), lo que indica una mejoría en la biodisponibilidad de los minerales. El contenido de proteína tuvo un rango entre 22,05%±0,82 a 26,90%±1,76, y con mayor contenido las líneas L047, L042, L026, L029, L019 y L002. La cantidad de hierro varió entre 59,54%±24 y 77-177,90%±122,20, sobresaliendo los cultivares L042, L020, L001, L005, L057 y L047, que superaron al testigo. Los genotipos evaluados presentaron diferencias significativas (p≤0,05) en el contenido de fósforo y sus valores variaron de 4,64%±0,43 a 5,69%±0,38; ningún cultivar superó al testigo. En contenido de zinc, los cultivares no presentaron diferencias significativas (p≥0,05), y varió entre 43,46%±4,75 y 53,38%±10,81. El cultivar L042 fue el mejor en características nutricionales y de menor contenido de ácido fítico como sustancia anti nutricional, requeridas para sustituir las variedades de frijol caupí que se consumen actualmente.Palabras clave: composición de los alimentos, necesidades de nutrientes, valor nutritivo, Vigna unguiculata L. AbstractIn Cordoba, Monteria, Colombia, poverty reaches 67.8% of the population, with a generalized food under consumption in the region, and it is estimated that on average, the daily calorie intake is lower than an 18.7%, so, it is necessary to know the qualitative characteristics and the anti-nutritional factors of regional raw materials. The objective of this study was to nutritionally characterize 43 genotypes of cowpea beans and to quantify the phytic acid of the best cultivars based on the study of organic phosphorus content on the samples, assuming that one molecule of this acid contains six molecules of phosphorus, in relation to the protein content and minerals. The genotypes that IntroducciónEn Colombia, para el 2016 se llegó a 49 246 676 personas, de las cuales 13 789 069 se estima que viven en pobreza monetaria (DANE, 2016). En la región Caribe,...

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“…Cowpea is one of the key food sources in the arid, semi-arid and tropical parts of Asia, Oceania, southern Europe, Africa, southern United States and Central and South America [24]. Cowpea is grown as a main legume crop in Africa (Egypt, Nigeria), South America (Colombia, Brazil), the USA, Mexico, Asia (China, Pakistan and Japan) and in South and Southeast Europe (Spain, Italy, Portugal, Greece and Cyprus) [25]. It is truly a multifunctional crop, providing food for man and livestock and serving as a valuable and dependable revenue-generating commodity for farmers and grain traders [24,[26][27].…”

Section: Production and Food Security 21 Aspects Of Productionmentioning

confidence: 99%

Cowpea: A Strategic Legume Species for Food Security and Health

Silva¹,

Santos²,

LopesTeixeira³

et al. 2019

Legume Seed Nutraceutical Research

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In this chapter, several characteristics of cowpea (Vigna unguiculata), including nutritional and nutraceutical properties, and economic and social aspects of production were analysed with the objective to demonstrate that cowpea is a culture suitable for inclusion in food security programs. Cowpea is rich in diverse nutrients, highlighting high levels of protein. Cowpea also is rich in nutraceuticals compounds such as dietary fibre, antioxidants and polyunsaturated fatty acids and polyphenols. Widely cultivated and consumed cowpea is the very important legume for the nutrition and health of millions of people in many countries. In addition to being nutritious and safe, cowpea has high relative productivity, production stability and high tolerance to environmental stresses such as drought. Cowpea also has economic viability, low environmental impact and contributes to the conservation of natural resources and the sustainability of production systems. Cowpea is a safe food, always available in most regions, low priced compared to other sources of protein. Based on the analyses performed, it is possible to infer that cowpea is a strategic culture for the promotion of food security and health of populations on all continents.

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Proximate and lipid composition of cowpea (Vigna unguiculata L.) cultivated in Bulgaria

Cited by 61 publications

References 9 publications

Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpea‐based ata and the Italian wheat‐based popizza

Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpea‐based ata and the Italian wheat‐based popizza

Caracterización nutricional y determinación de ácido fítico como factor antinutricional del frijol caupí

Cowpea: A Strategic Legume Species for Food Security and Health

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