International Journal of Home Science
2016, VOL. 2 ISSUE 2, PART A
Effect of Processing on the Antinutritional Factors of Cowpea Varieties
Author(s): Dr P G Thenmozhi
Preprocessing and processing of cowpea varieties reduced the antinutritional factors. Whole gram more TIA and the vales ranged between 19.6 and 19.9 TIU/mg of protein. Among the preprocessed samples sprouted cowpea samples recorded the lower TIA (13-13.5 TIU/mg of protein) than the other samples. In the heat treated samples, puffed cowpea varieties exhibited the lowest TIA (11.6- 11.9 TTU/mg of protein) than the fried and cooked samples. With respect to flatus compounds no gas production was observed in the puffed and fried cowpea samples. Among the preprocessed methods sprouting had a significant effect on flatus compounds reduction. The variety vcP8 had the lowest phytic acid and tannin content in whole gram dhal in other various processed products. Study on cooking qualities of the cowpea samples reported that the cooking time, volume expansion ratio, water absorption ratio, length and breadth elongation ratio and solid loss had increased during storage in all cowpea varieties (whole and dhal) stored in glass bottles and in polyethylene bags with and without vacuum. The utilization of cowpea in south Indian dishes seems to be very less when compared to others. The limited utilization of the cowpea could be due to (a) the ignorance of the high nutrient content and utilization method, (b) the presence of ant nutritional factors -and (c) the seasonal and also the poor storage availability characteristics of cowpea. Various processing have helped to inactivate the ant nutritional factors and to reduce the gas production rate to a greater extent in pulses and their products. It is estimated the trypsin inhibitor activity in broad beans, chickpeas, lentil, mungbean black eye pea. The trypsin inhibitor activity decreased in most of the seeds after soaking in water at room temperature for 24 h. Heat treatment at different temperatures indicated that the rate of inactivation varied with the temperature. Sin inhibitor activity of cowpea could be reduced by king, soaking, autoclaving and germination. The flatus compound present in the pulses (Cowpea and chickpea be could completely eliminated by simple cooking and fermentation process.
How to cite this article:
Dr P G Thenmozhi. Effect of Processing on the Antinutritional Factors of Cowpea Varieties. Int J Home Sci 2016;2(2):01-06.