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Effects of processing on the thiamin, riboflavin and protein contents of cowpeas ( Vigna unguiculata (L) Walp) II. Alkali (‘potash’) treatment
Author(s) -
EDIJALA J. K.
Publication year - 1980
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1980.tb00961.x
Subject(s) - potash , riboflavin , chemistry , sodium bicarbonate , vigna , alkali metal , food science , potassium , vitamin , sodium , biochemistry , agronomy , biology , organic chemistry
Summary Alkali treatment of cowpeas using ‘potash’(sodium sesquicarbonate) and sodium bicarbonate caused severe losses of thiamin and riboflavin but had no significant effect on the protein content in terms of total nitrogen. The vitamin losses were not dependent on the pH but on the concentration of the alkaline solutions. The reduction in cooking time by the use of alkali was significant only at high concentrations but the resultant products were not acceptable organoleptically. As the vitamin losses were high even with low concentrations of alkali the traditional Nigerian use of ‘potash’ is not advocated. In addition, there is a possible latent danger to health with ‘potash’ treatment of cowpeas because of the possible undesirable formation of lysinoalanine.