Premium
Acceptability and Nutrient Content of Milk Substitutes from Four Cultivars of Cowpeas (Vigna unguiculata)
Author(s) -
AKINYELE I.O.,
ABUDU I.A.
Publication year - 1990
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.1365-2621.1990.tb05210.x
Subject(s) - vigna , cultivar , food science , nutrient , chemistry , trypsin inhibitor , trypsin , agronomy , biology , biochemistry , enzyme , organic chemistry
Milk was extracted from four cultivars of cowpeas and analysed for their nutrient content. The protein content of the milk substitutes varied from 1.2‐3.0g, energy, 17.9‐42.4 Kcal; total solids 4.2‐10.7g and sugars from 0.2‐0.6g per 100 mL. The protein digestibility was from 56.0‐78.5% and trypsin inhibitor activity was 5.8‐7.1 TIU/mL. The cultivars had an effect on the yields, the total solids, the energy, protein total sugars, trypsin inhibitor activity, and digestibility of the milk substitutes.