Factors That Compromise the Nutritional Value of Cowpea Fluor and Its Protein Isolates  

作　　者：Ikhlas Ibrahim Khalid Sirelkhatim Balla Elhardallou Ikhlas Ibrahim Khalid;Sirelkhatim Balla Elhardallou(Faculty of Science, Shagra University, Riyadh, Saudi Arabia;Department of Chemistry, Faculty of Science, Taif University, Taif, Saudi Arabia)

机构地区：[1]Faculty of Science, Shagra University, Riyadh, Saudi Arabia [2]Department of Chemistry, Faculty of Science, Taif University, Taif, Saudi Arabia

出　　处：《Food and Nutrition Sciences》2016年第2期112-121,共10页食品与营养科学（英文）

摘　　要：Anti-nutritional studies on cowpea (Vigna ungiculata L.) seeds as whole cowpea flour (WCF), dehulled cowpea flour (DCF), dehulled defatted cowpea flour (DDCF) and protein isolates obtained from DDCF by isoelectric (CPIA) and micellization (CPIB) precipitation. The protein content of WCF and DDCF were 22.3% and 26.75% respectively, while CPIA and CPIB showed 75% and 76% respectively. The abundant minerals in WCF and DCF were calcium (32.38 - 33.61 mg/100 g);potassium (29.25 - 24.99 mg/100 g);and sodium (1.76 - 1.00 mg/100 g). The least abundant minerals were iron (0.004 - 0.013 mg/100 g);copper (0.04 - 0.25 mg/100 g);manganese (0.18 - 0.30 mg/100 g) and zinc (0.26 - 1.22 mg/100 g);respectively. Trypsin inhibitor activity for WCF, CPIA and CPIB was found 16,640 TIU/g, 4293 TIU/g and 4290 TIU/g respectively. Condensed tannins in RCF and DDCF were found 0.003% and 0.004% respectively while phytic acid content 0.8% and 1.17% respectively, no phytic acid and tannins were observed in protein isolates. Cowpea flour was also similar to other edible grain legumes in content of anti-nutritional factors;appropriate processing methods improved cowpea nutritive value and significantly reduced the levels of anti-nutritional factors.Anti-nutritional studies on cowpea (Vigna ungiculata L.) seeds as whole cowpea flour (WCF), dehulled cowpea flour (DCF), dehulled defatted cowpea flour (DDCF) and protein isolates obtained from DDCF by isoelectric (CPIA) and micellization (CPIB) precipitation. The protein content of WCF and DDCF were 22.3% and 26.75% respectively, while CPIA and CPIB showed 75% and 76% respectively. The abundant minerals in WCF and DCF were calcium (32.38 - 33.61 mg/100 g);potassium (29.25 - 24.99 mg/100 g);and sodium (1.76 - 1.00 mg/100 g). The least abundant minerals were iron (0.004 - 0.013 mg/100 g);copper (0.04 - 0.25 mg/100 g);manganese (0.18 - 0.30 mg/100 g) and zinc (0.26 - 1.22 mg/100 g);respectively. Trypsin inhibitor activity for WCF, CPIA and CPIB was found 16,640 TIU/g, 4293 TIU/g and 4290 TIU/g respectively. Condensed tannins in RCF and DDCF were found 0.003% and 0.004% respectively while phytic acid content 0.8% and 1.17% respectively, no phytic acid and tannins were observed in protein isolates. Cowpea flour was also similar to other edible grain legumes in content of anti-nutritional factors;appropriate processing methods improved cowpea nutritive value and significantly reduced the levels of anti-nutritional factors.

关 键 词：COWPEA Protein Isolates Anti-Nutritional Factors 

分 类 号：TP3[自动化与计算机技术—计算机科学与技术]