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Effects of Germination, Dehulling and Cooking on the Nutritive Value of Cowpea (Vigna unguiculata) Flour
Author(s) -
OBIZOBA IKEMEFUNA C.
Publication year - 1989
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.1365-2621.1989.tb05998.x
Subject(s) - vigna , germination , food science , agronomy , brown rice , chemistry , biology
The effects of germination, dehulling and cooking on the nutritive value of cowpea flours supplemented with rice were studied in 20 adult rats. The 70:30 (protein basis) combinations of cowpea flours and rice provided 1.6g N/100g diet for the 12‐day balance study. Mixtures of whole, ungerminated, and uncooked beans (WUUB) and rice and whole, germinated and cooked beans (WGGB) and rice increased in seven of the parameters tested more than those of dehulled, ungerminated and uncooked beans and rice or dehulled, germinated, uncooked beans (DGUB) and rice. The DGUB and rice mixture produced higher positive calcium and magnesium balances than the WUUB and rice or the WGGB and rice mixtures. Germination and cooking appeared to be the best processing methods to provide nutritious foods based on cowpea in rats.