Effect of thermal treatments on the chemical and biological value of irradiated and non-irradiated cowpea bean (Vigna unguiculata L. Walp) flour.
Chemical and nutritional characteristics of irradiated and nonirradiated cowpea bean at 0.2 kGy submitted to several thermal treatments were studied. The cowpea bean flours irradiated at 0.2 kGy were superior to those non-irradiated concerning digestibility and the flours submitted to microwave oven were superior to those cooked under low pressure, autoclaved or even raw from the nutritional point of view. As to the presence of anti-nutritional factors, the results showed that the variety of cowpea bean under research presented neither trypsin inhibitor nor haemagglutinin activity, however, regarding tannin, a 0.006% content was found and considered negligible.
Sector de Nutrição Humana e Alimentos, Escola Superior de Agricultura, Luiz de Queiroz, Universidade de São Paulo, Brazil.
A C
AC
Dario
J M
JM
Salgado
D000704:Analysis of Variance; D000818:Animals; D002417:Cattle; D003296:Cooking; D004044:Dietary Proteins; D004063:Digestion; D004912:Erythrocytes / Q000201:enzymology; D007887:Fabaceae; D005433:Flour / Q000032:analysis* / Q000528:radiation effects; D005514:Food Irradiation; D006388:Hemagglutinins / Q000032:analysis; D006358:Hot Temperature; D008872:Microwaves; D009753:Nutritive Value; D010946:Plants, Medicinal; D051381:Rats; D017208:Rats, Wistar; D014357:Trypsin / Q000097:blood; D014361:Trypsin Inhibitors / Q000032:analysis
D004044:Dietary Proteins; D006388:Hemagglutinins; D014361:Trypsin Inhibitors; D014357:Trypsin