Composition and bioactive factor content of cowpea (Vigna unguiculata L. Walp) raw meal and protein concentrate

Journal of the Science of Food and Agriculture

Volumn 87, Issue 1, 2007, Pages 112-119

  Olivera Castillo, Leticia ^a   Pereira Pacheco, Fabiola ^b   Polanco Lugo, Erik ^b   Olvera Novoa, Miguel ^a   Rivas Burgos, José ^c   Grant, George ^d  

^a DEPARTAMENTO DE FÍSICA APLICADA   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE YUCATÁN   (Mexico)

^c INSTITUTO TECNOLÓGICO DE MÉRIDA   (Mexico)

^d ROWETT RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Amino acid composition; Antinutritional factors; Proximate analysis; Vigna unguiculata L. Walp; Yucatan, Mexico

Indexed keywords

VIGNA UNGUICULATA;

EID: 33846054941     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2684     Document Type: Article

References (36)

1. Lalles JP and Jansman AJM, Recent progress in the understanding of the mode of action and effects of antinutritional factors from legume seeds in non-ruminant farm animals, in Recent Advances of Research in Antinutritional Factors in Legume Seeds and Rapeseed, ed. by Jansman AJM, Hill GD, Huisman J and van der Poel AFB. Wageningen Pers, Wageningen, pp 219-232 (1998).
2. Terán S, Rasmussen HC and May CO, Frijoles, in Las Plantas de la Milpa entre los Mayas: Etnobotánica de las Plantas Cultivadas par Campesinos Mayas en las Milpas del Noreste de Yucatán, México, ed. by Güemez-Pineda MA, Fundación Ben Kin AC/DANIDA, Mérida, pp. 129-152 (1998).
3. Njintang NY, Mbofung FMC and Waldron WK, In vitro protein digestibility and physicochemical properties of dry red bean (Phaseolus vulgaris) flour: effect of processing and incorporation of soybean and cowpea flour. J Agric Food Chem 49:2465-2471 (2001).
4. Ogun PO, Markarkis P and Chenoweth W, Effect of processing on certain antinutrients in cowpeas (Vigna unguiculata). J Food Sci 54:1084-1085 (1989).
5. Alonso R, Aguirre A and Marzo F, Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chem 53:259-265 (2000).
6. Fernández-Quintela A, del Barrio SA, Macarulla TM and Martinez AJ, Nutritional evaluation and metabolic effects in rats of protein isolates obtained from seeds of the legumes. J Sci Food Agric 78:251-260 (1998).
7. Prinyawiwatkul W, McWatters KH, Beuchat LR and Phillips RD, Cowpea flour: a potential ingredient in food products. Crit Rev Food Sci Nutr 36:413-436 (1996).
8. Pérez V, Efecto de los parámetros de remojo sobre el rendimiento y la composición proximal de las fracciones proteicas y almidonosas obtenidas durante la molienda húmeda de V. unguiculata. Undergraduate Thesis, Faculty of Chemical Engineering, Universidad Autónoma de Yucatán, Mérida, pp. 32-43 (1996).
9. AOAC, Official Methods of Analysis (16th edn). Association of Official Analytical Chemists, Washington, DC (1997).
10. Waters Corporation, Pica-Tag Amino Acid Analysis System Owner's Manual. Waters Corporation, Milford, MA (1984).
11. Spies RJ and Chambers CD, Chemical determination of tryptophan in proteins. Anal Chem 21:1249-1266 (1949).
12. Liu K and Markarkis P, An improved calorimetric method for determining antitryptic activity in soya bean products. Cereal Chem 66:415-422 (1989).
13. Piergiovanni AR, Effects of some experimental parameters on the activity of cowpea α-amylase inhibitors. Lebensm Wiss Technol 25:321-324 (1992).
14. Armour JC, Perera RLC, Buchan WC and Grant G, Protease inhibitors and lectins in soya beans and effects of aqueous heat-treatment. J Sci Food Agric 78:225-231 (1998).
15. Rivas-Burgos JI, Evaluacaión nutricional de concentrados proteicos de hojas de Sesbania grandìflora y Arachis hypogaea utilizadas en dietas de tilapia (Oreochromis niloticus). Doctoral Dissertation, Centro de Investigación y de Estudios A vanzadas del Instituto Polytécnico Nacional, Unidad Mérida (1993).
16. Lucas B and Sotelo A, A simplified test for the quantification of cyanogenic glucoside in wild and cultivated seeds. Nutr Rep Int 29:719-726 (1984).
17. Kochhar N, Walker FA and Pike JD, Effect of variety on protein content, amino acid composition and trypsin inhibitor activity of cowpeas. Food Chem 29:65-78 (1988).
18. Maia HMF, Oliveira AT, Matos TRM, Moreira AR and Vasconcelos M, Proximate composition, amino acid content and haemagglutinating and trypsin-inhibitory activities of some Brazilian Vigna unguiculata (L) Walp cultivars. J Sci Food Agric 80:453-458 (2000).
19. Colomé C, Bilbao T, Ledesma L and Zumárraga R, Evaluación preliminar de algunos tóxicos naturales en leguminosas de mayor consumo en el estado de Yucatán. Tecnol Alim 28:8-13 (1993).
20. Aremu YC, Proximate and amino acid composition of cowpea (Vigna unguiculata L Walp) protein concentrate prepared by isoelectric point precipitation. Food Chem 37:61-68 (1990).
21. Kohnhorst LA, Smith MD, Vebersax AM and Bennink RM, Production and characterization of a protein concentrate from Navy beans (Phaseolus vulgaris). Food Chem 41:33-42 (1991).
22. Cheung CK and Chau CF, Effect of various processing methods on antinutrients and in vitro digestibility of protein and starch of two Chinese indigenous legume seeds. J Agric Food Chem 45:4773-4776 (1997).
23. Gueguen J, Legume seed extraction, processing and end product characteristics. Qual Plant Foods Hum Nutr 32:267-303 (1983).
24. Chan C and Phillips RD, Amino acid composition and subunit constitution of protein fractions from cowpea (Vigna unguiculata L Walp) seeds. J Agric Food Chem 42:1857-1860 (1994).
25. FAO/WHO/UNU, Energy and protein requirement report of a joint FAO/WHO/UNU expert consultation. Tech Rep No 724, World Health Organisation, Geneva (1985).
26. Bressani R and Elias GL, Nutritional value of legume crops for humans and animals, in Advances in Legume Science, Proceedings of the International Legume Conference, Vol. 1, ed. by Summerfield RJ and Bunting HA. Royal Botanical Gardens, Ministry of Agriculture, Fisheries and Food, UK, pp. 135-155 (1978).
27. Carbonaro M, Cappelloni M, Nicoli S, Lucarini M and Carnovale E, Solubility-digestibility relationship of legume proteins. J Agric Food Chem 45:3387-3394 (1997).
28. Singh P and Bhattacharya L, Trypsin inhibitor activity of five improved varieties of cowpea. Ann Agric Res 12:425-426 (1991).
29. Oluwatosin BO, Genotype x environment influence on cowpea (Vigna unguiculata (L) Walp) antinutritional factors: 1. Trypsin inhibitors, tannins, phytic acid and haemagglutinating. J Sci Food Agric 79:265-272 (1999).
30. Wang LH, Swain WE, Hesseltine WC and Heath DH, Hydratation of whole soybeans affects solids losses and cooking quality. J Food Sci 44:1510-1513 (1979).
31. Grant G, Edwards EJ and Pusztai A, Alpha-amylase inhibitor levels in seeds generally available in Europe. J Sci Food Agric 67:235-238 (1995).
32. Grant G, More LJ, Mckenzie NH, Dorward PM, Buchan WC, Telek L, et al Nutritional and haemagglutination properties of several tropical seeds. J Agric Sci 124:437-445 (1995).
33. Grant G, Dorward PM, Buchan WC, Armour JC and Pusztai A, Consumption of diets containing raw soya beans (Glycine max), kidney beans (Phaseolus vulgaris), cowpeas (Vigna unguiculata) or lupin seeds (Lupinus angustifolius) by rats for up to 700 days: effects on body composition and organ weights. Br J Nutr 73:17-29 (1995).
34. Saini HS, Distribution of tannins, vicine and convicine activity in legume seeds, in Recent Advances of Research in Antinutritional Factors in Legume Seeds, ed. by van der Poel AFB, Huisman J and Saini HS. Wageningen Fers, Wageningen, pp. 95-100 (1993).
35. Bartholomai GB, Tosi E and González R, Polifenoles y taninos condensados, in Caracterización de Compuestos Nutritivos y Calidad Proteica, ed. by. Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo (CYTED), EUDEBA, Buenos Aires, Argentina, pp. 57-58 (2000).
36. Hidvegi M and Lasztity R, Phytic acid content of cereals and legumes and interaction with proteins. Period Polytech - Chem Eng 46:59-64 (2002).