首页    期刊浏览 2025年07月10日 星期四
登录注册

文章基本信息

  • 标题:Combined Effects of Fermentation, Germination and Cooking Processes on the Nutritional Profile of Cowpea (Vigna unguiculata L) Grown in Côte d'Ivoire
  • 作者:Traoré Souleymane ; Assemand Emma ; Digbeu Dogoré Yolande
  • 期刊名称:Journal of Food Security
  • 印刷版ISSN:2372-0115
  • 电子版ISSN:2372-0107
  • 出版年度:2018
  • 卷号:6
  • 期号:4
  • 页码:133-140
  • DOI:10.12691/jfs-6-4-1
  • 出版社:Science and Education Publishing
  • 摘要:The aim of this study was to evaluate the appropriate technological treatments and the couple time / temperature optimizing the availability of nutrients in cowpea grains. White cowpea grains used were bought at Abobo (Abidjan) market. After germination and fermentation, these grains were heated to boiling for 1 hour (h) and 1h30 min at coal and gas fires and then crushed. The biochemical and nutritional profile was performed on the flour obtained. The results showed a significant difference on the parameters studied according to the treatment applied. The dry matter content of the flours was higher than 90%. The protein content was high on the flours from sprouted grains after cooking for 1 h on charcoal (Gfc2) and gas (Gfg2) fire with respective values of 18.31 ± 0.05% and 19, 83 ± 0.50%. On the other hand, the lipid content was less than 3%. The total carbohydrate content in all the flours is between 68 and 80 %. Fibers content varies between 23 and 31 %. Whatever the cooking method used, results showed that the mineral contents were higher after 1 hour cooking. The nutrient profile by the determination of scores SAIN > 5 and LIM <7.5 classified the cowpea in food of group 1, recommended foods for health. The flours from germinated and fermented Cowpea with a high energy value could be recommended as a local product in the formulation in infant food.
  • 关键词:cowpea; germination; fermentation; cooking; proteins; antinutrients
Loading...
联系我们|关于我们|网站声明
国家哲学社会科学文献中心版权所有