|
ISS
820 East 20th Street
Cookeville, TN 38501 USA
931 526 1106
linh@sproutnet.com
| |
Amino acid
composition protein quality and water-soluble vitamin content of germinated
cowpeas (Vigna unguiculata).
Plant Foods Hum Nutr 1989 Jun;39(2):187-200
Nnanna IA, Phillips RD.
Department of Food Science and Technology, University of Georgia College of
Agriculture, Griffin, GA 30223-1797.
Amino acid composition, protein digestibility, calculated protein efficiency
ratio (C-PER and DC-PER), chemical scores and water-soluble vitamin content of
cowpea seeds germinated at 25 degrees C or 30 degrees C for 24 h were
determined. Also, the effect of processing steps (heated-air drying,
decortication and cooking) on these parameters were examined. Germination had
little effect on amino acid profile of cowpeas. In vitro protein digestibility
was not improved significantly by germination nor by decortication but was
improved by cooking. C-PER and DC-PER ranged from 1.95 to 2.21 and from 1.63 to
1.82, respectively. DC-PER compared well with reported rat PER of cowpea
products and seemed more sensitive than C-PER. Based on whole egg values,
chemical scores ranged from 37.7 to 45.8% (mean +/- SD; 42.2 +/- 2.4%).
Germination increased the contents of niacin, thiamin and riboflavin
significantly. Decortication resulted in up to 30% loss in niacin while thiamin
content was reduced 41% by cooking.
|
