Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches

Grain quality of common beans

The efficiency of decorticating cowpeas was improved by hydrating to 25%, then drying to ˜10% moisture. Effects of drying temperature (50°, 70°, 90°, 110°, and 130°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 90°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.

Effects of Pretreatment on Functional and Nutritional Properties of Cowpea Meal

Utilization of cowpeas for human food

Cowpeas (Vigna unguiculata) were milled through 0.5-, 1.0-, and 2.0- mm screens, and the flour was subsequently separated into different particle-size ranges. Such procedures caused only minimal changes in moisture, fat, protein, ash, and total carbohydrate. The amount of extractable starch, however, varied from 34.5 to 52%. The effects of both mill screen and sieve mesh size were significant (P < 0.05). Differences in milling and separation procedures resulted in significant variations in water absorption (0.41–2.81 g of water/g of flour), solids lost (0.34–1.17 g/g of flour), and protein solubility (21.2–37.4%) (P < 0.05). Finely milled flours (91% moisture) had lower initial gelatinization temperatures (70–73°C), as measured by differential scanning calorimetry (DSC) (P < 0.01). Gelatinization peaks in high-moisture flour were similar to that of pure starch. At lower moisture, a second peak was observed indicative of protein. Light-scattering analysis showed that different conditions produced ...

A. L. Branch

Papers

Effects of Pretreatment on Functional and Nutritional Properties of Cowpea Meal

Effect of predecortication drying temperature on cowpea paste characteristics and functionality in preparation of akara.