Cowpea Flour Vitamins and Trypsin Inhibitor Affected by Treatment and Fermentation with Rhizopus microsporus |
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| Authors: | W. PRINYAWIWATKUL R. R. EITENMILLER L. R. BEUCHAT K. H. McWATTERS R. D. PHILLIPS |
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| Affiliation: | The authors are affiliated with the Center for Food Safety &Quality Enhancement, Dept. of Food Science &Technology, Univ. of Georgia, Griffin, GA 30223-1797. |
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| 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 folacin, 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. |
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| Keywords: | cowpeas B-vitamins trypsin inhibitor Rhizopus microsporus fermentation |
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