Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 440465
Title Enhancing the digestibility of cowpea (Vigna unguiculata) by traditional processing and fermentation
Author(s) Madode, Y.E.; Nout, M.J.R.; Bakker, E.J.; Linnemann, A.R.; Hounhouigan, D.J.; Boekel, M.A.J.S. van
Source Food Science and Technology = Lebensmittel-Wissenschaft und Technologie 54 (2013)1. - ISSN 0023-6438 - p. 186 - 193.
DOI http://dx.doi.org/10.1016/j.lwt.2013.04.010
Department(s) Food Microbiology Laboratory
Product Design and Quality Management Group
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2013
Keyword(s) alpha-galactosidase - dietary fiber - clostridium-perfringens - oligosaccharides - raffinose - fermentability - intestine - stachyose - removal - legumes
Abstract Flatulence is an important drawback for the consumption of legumes. Therefore, the ability of traditional processing (dehulling, boiling, soaking) and fermentation (bacterial, fungal or yeast) of cowpeas to reduce flatulence was investigated. Raw and processed cowpeas were assessed for their galactose-oligosaccharide content, the amount of gas produced by Clostridium perfringens using in-vitro cowpea digests as main carbohydrate substrate (in-vitro fermentability index) and the alveolar hydrogen concentration of the breath of 18 healthy adults after the consumption of a cowpea porridge breakfast (in-vivo fermentability index). Galactose-oligosaccharides could not be detected in cowpea hulls which yielded low in-vitro fermentability index as compared with other treatments. Traditional processing induced a limited reduction of raffinose and verbascose content contrary to fermentations. The in-vitro fermentability index appeared similarly high for all processed cowpea except after Rhizopus and Bacillus fermentation. The in-vivo fermentability index of fermented cowpeas was significantly lower than that of traditionally processed cowpeas. Consequently, soaking and fermentation in cowpea processing deserve further investigation and promotion.
Comments
There are no comments yet. You can post the first one!
Post a comment
 
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.