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Stability of protein digestibility and composition of cowpea ( Vigna unguiculata L. Walp.) during sealed storage at different temperatures
Author(s) -
AKINYELE I. O.,
ONIGBINDE A. O.
Publication year - 1988
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.1365-2621.1988.tb00582.x
Subject(s) - vigna , titratable acid , cultivar , chemistry , composition (language) , nitrogen , agronomy , moisture , food science , horticulture , biology , linguistics , philosophy , organic chemistry
Summary Whole grains and flours of two cultivars of cowpea ( Vigna unguiculata ) were stored sealed at steady temperatures of 0, 20 and 55°C, and 11–13% moisture for 7 months. The pH, soluble sugars, free amino nitrogen, titratable acidity, and protein digestibility decreased at 55°C. The changes varied with cultivar and between the flours and the grains stored at 0 and 20°C. All changes, except titratable acidity in white cowpea flour, were strongly correlated with increasing storage temperature.