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Effects of Pretreatment on Functional and Nutritional Properties of Cowpea Meal
Author(s) -
PHILLIPS R. D.,
CHINNAN M. S.,
BRANCH A. L.,
MILLER J.,
McWATTERS K. H.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb08959.x
Subject(s) - meal , solubility , food science , browning , chemistry , starch , viscosity , moisture , absorption of water , extraction (chemistry) , particle size , chromatography , botany , materials science , biology , organic chemistry , composite material
ABSTRACT The efficiency of decorticating cowpeas was improved by hydrating to 25%, then drying to ˜10% moisture. Effects of drying temperature (50°, 70°, 90°, 110°, and 130°C) on functional and nutritional properties of cowpea meal were assessed. Extraction rate (yield) was unaffected by heating. Average particle size and water absorption of meal were greatest for intermediate temperatures. Starch was not gelatinized at any temperature. Reduction in protein solubility, which occurred at temperature 90°C., was associated with changes in gel electrophoresis patterns. Protein solubility was negatively correlated with previously reported values for specific gravity and apparent viscosity of cowpea pastes. Increases in drying temperature reduced thiamin content and increased browning of the meal.