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Evaluation of selected food attributes of four advanced lines of ungerminated and germinated Nigerian cowpea (Vigna unguiculata (L.) Walp.).
Plant Foods Hum Nutr. 2001; 56(1):61-73.PF

Abstract

The chemical composition and functional properties of ungerminated and germinated seeds of four advanced lines of cowpeas (IT81D-699, IT82E-18, IT84S-2246-4 and TVx 3236) were investigated. Ungerminated seeds contained 20.1 to 25.8% crude protein, 2.0 to 2.2% lipid, 115.1 to 210.0 mg phytic acid/100 g and 8.9 to 9.6 mg iron/100 g. The polyphenol contents of the brown- and cream-colored beans were similar (192.0 to 196.0 mg/100 g) but were significantly (p < 0.05) higher than the amount (99.8 mg/100 g) found in the white beans. Germination increased the crude protein content, total phosphorus content, nitrogen solubility, fat absorption capacity and foam capacity but decreased ether extract, polyphenol and phytic acid contents, water absorption capacity, bulk density and foam stability of all cowpea lines. Incorporation of up to 0.2 M NaCl improved foam volume. Ungerminated seeds had high water (2.3-3.2 g/g) absorption capacities, while germinated seeds had high fat (3.1-3.6 g/g) absorption capacities. TVx 3236 and IT81D-699 might be selected for combining such characteristics as high crude protein, low phytic acid content and good foaming properties into a single cowpea line through breeding.

Authors+Show Affiliations

Giami SY
Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria.
Akusu MO
No affiliation info available
Emelike JN
No affiliation info available

MeSH

AbsorptionDietary FatsDigestionFabaceaeGerminationIronNigeriaPhenolsPhytic AcidPlant ProteinsPlants, MedicinalSeeds

Pub Type(s)

Comparative Study
Evaluation Study
Journal Article

Language

eng

PubMed ID

11213169

Citation

Giami, S Y., et al. "Evaluation of Selected Food Attributes of Four Advanced Lines of Ungerminated and Germinated Nigerian Cowpea (Vigna Unguiculata (L.) Walp.)." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 56, no. 1, 2001, pp. 61-73.
Giami SY, Akusu MO, Emelike JN. Evaluation of selected food attributes of four advanced lines of ungerminated and germinated Nigerian cowpea (Vigna unguiculata (L.) Walp.). Plant Foods Hum Nutr. 2001;56(1):61-73.
Giami, S. Y., Akusu, M. O., & Emelike, J. N. (2001). Evaluation of selected food attributes of four advanced lines of ungerminated and germinated Nigerian cowpea (Vigna unguiculata (L.) Walp.). Plant Foods for Human Nutrition (Dordrecht, Netherlands), 56(1), 61-73.
Giami SY, Akusu MO, Emelike JN. Evaluation of Selected Food Attributes of Four Advanced Lines of Ungerminated and Germinated Nigerian Cowpea (Vigna Unguiculata (L.) Walp.). Plant Foods Hum Nutr. 2001;56(1):61-73. PubMed PMID: 11213169.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evaluation of selected food attributes of four advanced lines of ungerminated and germinated Nigerian cowpea (Vigna unguiculata (L.) Walp.). AU - Giami,S Y, AU - Akusu,M O, AU - Emelike,J N, PY - 2001/2/24/pubmed PY - 2001/5/18/medline PY - 2001/2/24/entrez SP - 61 EP - 73 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 56 IS - 1 N2 - The chemical composition and functional properties of ungerminated and germinated seeds of four advanced lines of cowpeas (IT81D-699, IT82E-18, IT84S-2246-4 and TVx 3236) were investigated. Ungerminated seeds contained 20.1 to 25.8% crude protein, 2.0 to 2.2% lipid, 115.1 to 210.0 mg phytic acid/100 g and 8.9 to 9.6 mg iron/100 g. The polyphenol contents of the brown- and cream-colored beans were similar (192.0 to 196.0 mg/100 g) but were significantly (p < 0.05) higher than the amount (99.8 mg/100 g) found in the white beans. Germination increased the crude protein content, total phosphorus content, nitrogen solubility, fat absorption capacity and foam capacity but decreased ether extract, polyphenol and phytic acid contents, water absorption capacity, bulk density and foam stability of all cowpea lines. Incorporation of up to 0.2 M NaCl improved foam volume. Ungerminated seeds had high water (2.3-3.2 g/g) absorption capacities, while germinated seeds had high fat (3.1-3.6 g/g) absorption capacities. TVx 3236 and IT81D-699 might be selected for combining such characteristics as high crude protein, low phytic acid content and good foaming properties into a single cowpea line through breeding. SN - 0921-9668 UR - https://www.unboundmedicine.com/medline/citation/11213169/Evaluation_of_selected_food_attributes_of_four_advanced_lines_of_ungerminated_and_germinated_Nigerian_cowpea__Vigna_unguiculata__L___Walp___ DB - PRIME DP - Unbound Medicine ER -