Effect of cooking on cowpea protein fractions

Plant Foods for Human Nutrition

Volumn 51, Issue 3, 1997, Pages 277-282

  Nugdallah, Gaafar A ^a   El Tinay, Abdullahi H ^a  

^a UNIVERSITY OF KHARTOUM   (Sudan)

Author keywords

Cooking; Cowpea; Protein fractions; Solubility

Indexed keywords

ANALYSIS OF VARIANCE; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; COOKING; LEGUME; MEDICINAL PLANT; PROTEIN INTAKE; SOLUBILITY;

ANALYSIS OF VARIANCE; COOKERY; DIETARY PROTEINS; FABACEAE; PLANTS, MEDICINAL; SOLUBILITY;

EID: 0031412576     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1007920221382     Document Type: Article

References (18)

1. Rochie KO (1985) In Cowpeas research, production and utilization (SR Sing, KO Rachie, eds), pp XXI-XXVIII. New York: John Wiley and Sons.
2. Sosulski FW, Kasirye-Alemu EN, Sumner AK (1987) Microscopic, nutritional and fractional properties of cowpea flours and protein concentrates during storage. J Food Sci 52(3): 700-706.
3. Dixon PR, Baker EA (1987) Protein nutritional quality of traditional and novel cowpea products measured by in vivo and in vitro methods. J Food Sci 52(3): 696-699.
4. Saeed AR (1977) Grain legumes in Sudan. Expert Consultation on grain legumes by processing 14: 18-24.
5. El Hardollou SB, El Tinay AH, Nour AAM (1980) Chemical characteristics of some legumes grown in the Sudan. Sudan J Food Sei Tech 12: 35-42.
6. Ologhobo AD, Fetuga BL (1983) Investigations on trypsin inhibitor, hemagglutinin, phytic and tannic acid contents of cowpea. Food Chem 12: 249-254.
7. Abdel Halim RA, Nour, AAM (1990) Protein quality of common Sudanese leguminous seeds. Lebensm Wiss Technol 23: 301-304.
8. Fashakin JB, Awoyefa MB, Fürst P (1986) The application of protein concentrates from locally available legumes in the development of weaning foods. Z Ernährungswiss 25: 220-227.
9. Kachare DP, Chavan JK, Kadam SS (1988) Nutritional quality of some improved cultivars of cowpea. Plant Foods Hum Nutr 38(2): 155-162.
10. Dhankher OP, Kumar K, Mata NK (1990) Qualitative and quantitative studies on seed protein fractions of Vigna unguiculata. J Plant Sci Res 6: 75-79.
11. Landry J, Moureaux T (1970) Heterogeneity of the glutelins of grain of corn: Selective extraction and composition in amino acids of the three isolated fractions. Bull Soc Chem Boil 52: 1021-1037.
12. Landry J, Moureaux T (1981) Physicochemical properties of maize glutelins as influenced by their isolation conditions. J Agric Food Chem 29: 1205-1212.
13. Landry J, Moureaux T (1980) Distribution and amino acid composition of protein groups located in different histological parts of maize grain. J Agric Food Chem 28: 1186-1191.
14. ICAITI (1978) Determination of cooking time for beans. Central American Standard, Part 8, pp. 2.
15. Snedecor GW, Cochran WG (1987) Statistical methods, 17th edn, pp 221-222. Ames, IA: The Iowa State University Press.
16. Duncan BO (1955) Multiple range and multiple F-tests. Biometrics 11: 1-42.
17. Khan RI, Gatehouse JA, Boulter B (1980) The seed proteins of cowpea (Vigna unguiculata L. Walp). J Experimental Botany 31: 1599-1611.
18. Clark JM, Switzo RL (1975) Experimental biochemistry: Amino acids, proteins, and enzymology, pp 67-77. San Francisco: W.H. Freeman and Company.