Effects of pretreatment on functional and nutritional properties of cowpea meal
1988
Phillips, R.D. | Chinnan, M.S. | Branch, A.L. | Miller, J. | McWatters, K.H.
The efficiency of decorticating cowpeas was improved by hydrating to 25%, then drying to approximately 10% moisture. Effects of drying temperature (50 degrees, 70 degrees, 90 degrees, 110 degrees, and 130 degrees C) on functional and nutritional properties of cowpea meal were assessed. Extraction rate (yield) was unaffected by heating. Average particle size and water absorption of meal were greatest for intermediate temperatures. Starch was not gelatinized at any temperature. Reduction in protein solubility, which occurred at temperature greater than or equal to 90 degrees C, was associated with changes in gel electrophoresis patterns. Protein solubility was negatively correlated with previously reported values for specific gravity and apparent viscosity of cowpea pastes. Increases in drying temperature reduced thiamin content and increased browning of the meal.
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