Nutrient retention of dehulled cowpea (Vigna unguiculata) at varying temperatures and time in soaking water
✍ Scribed by S.S. Aroba; V.I.E. Ajiwe; I.A. Ani; O.A. Awoleve
- Publisher
- Elsevier Science
- Year
- 1996
- Tongue
- English
- Weight
- 221 KB
- Volume
- 57
- Category
- Article
- ISSN
- 0960-8524
No coin nor oath required. For personal study only.
✦ Synopsis
The residual total solids, carbohydrate, and protein contents of dehulled cowpea were determined after soaking at varied combinations of temperature and time; 32°C, 45°C, 60~C, 75°C, 90~C and30, rain, 60 rain, 120 min. The loss of total solids was more dependent on time rather than temperature. Optimum retention of total solids (62.5%) was at 60°C/60 min, 90~C/60 min, for protein (69.6%) and 45°C/60 min, for carbohydrate (21.4% as sucrose) 6tTC/60 min. However, the 1.5% and 0.6% losses of protein and carbohydrate, respectively, at 600C/60 min, were considered insignificant. Hence, 60~C/60 min was recommended for processing cowpea, during which period enzymes are inactivated and gelatinization delayed.