title: Effect of extrusion conditions and lipoxygenase inactivation treatment on the physical and nutritional properties of corn/cowpea (Vigna unguiculata) blends.
abstract: The influence of lipoxygenase inactivation and extrusion cooking on the physical and nutritional properties of corn/cowpea (Vigna unguiculata) blends was studied. Corn was blended in an 80:15 proportion with cowpea flour treated to inactivate lipoxygenase (CI) or non-inactivated cowpea flour (CNI). Extrusion variables were temperature (150 degrees C, 165 degrees C and 180 degrees C) and moisture (15%, 17% and 19%). Based on their physical properties, the 165 degrees C/15% corn:CNI, and 165 degrees C/15% corn:CI, and 150 degrees C/15% corn:CI blends were chosen for nutritional quality analysis. Extrudate chemical composition indicated high crude protein levels compared with standard corn-based products. With the exception of lysine, essential amino acids content in the three treatments met FAO requirements. Extrusion and lipoxygenase inactivation are promising options for developing corn/cowpea extruded snack products with good physical properties and nutritional quality.
authors.affiliation: Facultad de Ingeniería Química, Campus de Ingenierías y Ciencias Exactas, Universidad Autónoma de Yucatán, Yucatán, México.
authors.forename: Odri
authors.initials: O
authors.lastname: Sosa-Moguel
authors.forename: Jorge
authors.initials: J
authors.lastname: Ruiz-Ruiz
authors.forename: Alma
authors.initials: A
authors.lastname: Martínez-Ayala
authors.forename: Rolando
authors.initials: R
authors.lastname: González
authors.forename: Silvina
authors.initials: S
authors.lastname: Drago
authors.forename: David
authors.initials: D
authors.lastname: Betancur-Ancona
authors.forename: Luis
authors.initials: L
authors.lastname: Chel-Guerrero
mesh_terms: D000465:Algorithms; D000596:Amino Acids / Q000032:analysis; D003296:Cooking / Q000379:methods*; D004040:Dietary Carbohydrates / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis / Q000378:metabolism / Q000592:standards; D004063:Digestion; D007887:Fabaceae / Q000737:chemistry*; D057140:Fast Foods / Q000032:analysis*; D005433:Flour / Q000032:analysis*; D006026:Glycoside Hydrolases / Q000378:metabolism; D006358:Hot Temperature; D008084:Lipoxygenase / Q000378:metabolism*; D010447:Peptide Hydrolases / Q000378:metabolism; D012639:Seeds / Q000737:chemistry*; D012995:Solubility; D013213:Starch / Q000032:analysis / Q000378:metabolism; D014867:Water / Q000032:analysis; D003313:Zea mays / Q000737:chemistry*
chemical_list: D000596:Amino Acids; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins; D014867:Water; D013213:Starch; D008084:Lipoxygenase; D006026:Glycoside Hydrolases; D010447:Peptide Hydrolases