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α-Amylase inhibitors in cowpea (Vigna unguiculata): Effects of soaking and cooking methods

✍ Scribed by A.R. Piergiovanni; C.Della Gatta

Publisher
Elsevier Science
Year
1994
Tongue
English
Weight
300 KB
Volume
51
Category
Article
ISSN
0308-8146

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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