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Changes in the biochemical and functional properties of the extruded hard‐to‐cook cowpea ( Vigna unguiculata L. Walp)
Author(s) -
Batista Karla A.,
Prudêncio Sandra H.,
Fernandes Kátia F.
Publication year - 2010
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.1365-2621.2010.02200.x
Subject(s) - vigna , absorption of water , extrusion , phytic acid , starch , food science , solubility , chemistry , water content , water soluble , trypsin inhibitor , agronomy , trypsin , materials science , botany , biochemistry , biology , enzyme , composite material , organic chemistry , geotechnical engineering , engineering
Summary Changes in the biochemical and functional properties of the hard‐to‐cook cowpea bean after treatment by the extrusion process are reported. The extrusion was carried out at 150 °C, with a compression ratio screw of 3:1, a 5‐mm die, and a screw speed of 150 r.p.m. The extrusion caused the complete inactivation of the α‐amylase and lectin and it also reduced the trypsin inhibitor activity (38.2%) and phytic acid content (33.2%). The functional properties were also modified by the process, an increase of 2.5 times in the water absorption index and 3.1% in the water solubility were observed. The digestibility of the hard‐to‐cook flour of the cowpea bean was improved after the extrusion, with a 55.9% increase in protein digestibility and a 5.9% increase in starch digestibility.