Cowpea flour vitamins and trypsin inhibitor affected by treatment and fermentation with Rhizopus microsporus

Document Type

Article

Publication Date

1-1-1996

Abstract

Soaking cowpeas (25°C, 24 hr) decreased folacin content but did not affect thiamin, niacin, and riboflavin. Boiling soaked seeds for 45 min sharply decreased thiamin, folacin, niacin, and riboflavin. Losses of folatin, niacin, and riboflavin were recovered during fermentation. Soaking reduced trypsin inhibitor activity (TIA) by ≃20%, whereas boiling of soaked seeds decreased TIA by ≃85%. A slight increase in TIA occurred in soaked, cooked cowpeas after 18 hr fermentation.

Publication Source (Journal or Book title)

Journal of Food Science

First Page

1039

Last Page

1042

This document is currently not available here.

Share

COinS