EVALUATION OF NUTRITIONAL QUALITY OF FERMENTED COWPEA (VIGNA-UNGUICULATA) FLOURS

被引：17

作者：

NNAM, NM

机构：

[1] Department of Home Science & Nutrition, University of Nigeria, Nsuka

来源：

ECOLOGY OF FOOD AND NUTRITION | 1995年 / 33卷 / 04期

关键词：

COWPEA; FERMENTATION; NUTRIENT AND ANTINUTRIENT CONTENT;

D O I：

10.1080/03670244.1995.9991435

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

This study was undertaken to evaluate the effect of fermentation on the nutritional quality of cowpea (Vigna unguiculata) flours. The seeds were purchased from local retailers, cleaned, dehulled and fermented for 24, 48, 72, 96, 120 and 144 h. Standard assay technique were adopted to determine the parameters selected for use. Relative to the control, fermentation increased protein, lipid and ash levels except for those of the CP24 and CP48 samples. It increased calcium, magnesium, zinc and copper except for phosphorus in the CP72 and iron in the CP96 and 120 flours. It decreased tannins and phytate. However, it had varying effects on carbohydrate. The 48 h of fermentation offers advantages over the other periods.

引用

页码：273 / 279

页数：7

共 32 条

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