English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/131020
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


Influence of fermentation on the nutritional value of two varieties of Vigna sinensis

AuthorsGranito, Marisela; Torres, Alexia; Frías, Juana ; Guerra, Marisa; Vidal-Valverde, Concepción
KeywordsAntinutritional factors
Nutritional value
Vigna sinensis
Issue DateFeb-2005
CitationEuropean Food Research and Technology 220(2): 176-181 (2005)
AbstractCowpeas ( Vigna sinensis) are a good source of protein and energy. They are widely consumed all over the world, mainly in rural populations, and satisfy a considerable proportion of the protein requirements. However, like other pulses, cowpeas contain several antinutritional factors, which limit their consumption and affect the digestibility and bioavailability of nutrients. Fermentation seems to enhance the nutritive value of legumes. The present work studies the effect of natural fermentation and subsequent cooking process of two varieties of Vigna sinensis on the content of protein, minerals, ash, fat, soluble and insoluble dietary fibre, α-galactosides, inositol phosphates, trypsin inhibitor activity (TIA), water-soluble vitamins (thiamin and riboflavin) and protein quality parameters, in vivo digestibility and PER (protein efficiency ratio). The processes applied caused a significant increase of vitamin B 2, and significant reductions in the contents of TIA (40%) and phytates (100%), main antinutritional factors present in cowpeas. Likewise, the soluble fibre and α-galactosides compounds that produce flatulence diminished (67 and 100%, respectively). Protein digestibility for Orituco variety was adequate among legumes (82.8-88.4%), although only Vigna sinensis var. Orituco showed an acceptable PER value (1.63). © Springer-Verlag 2004.
Publisher version (URL)http://dx.doi.org/10.1007/s00217-004-1011-5
Identifiersissn: 1438-2377
e-issn: 1438-2385
Appears in Collections:(IFI) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.