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Effect of soaking, dehulling and fermentation on the oligosaccharides and nutrient content of cowpeas (Vigna unguiculata)

✍ Scribed by I.O. Akinyele; A. Akinlosotu

Publisher: Elsevier Science
Year: 1991
Tongue: English
Weight: 469 KB
Volume: 41
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(91)90130-g

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## Abstract Abstract: The effects of soaking, cooking and crude α‐galactosidase treatment on the level of stachyose and raffinose present in cowpea flours were investigated. Soaking for 16 h resulted in an average reduction of 26·2% for stachyose and 28·0% for raffinose, while cooking for 50 min re