Human studyEffect of cowpea (Vigna unguiculata) processing methods on flatus causing oligosaccharides
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Cited by (31)
Use of European pulses to produce functional beverages – From chickpea and lupin as dairy alternatives
2022, Journal of Functional FoodsCitation Excerpt :These are commonly linked to an undesirable physiological reaction in the human intestine such as flatulence, due to its non-digestibility in the gut because of the absence α-galactosidase in the human intestinal mucosa (Ribeiro, Teixeira, & Ferreira, 2004; Pedrosa et al., 2012) and further fermentation by gut microbiota, which per se is a positive effect. Conventional processing methods are used to reduce the oligosaccharide content in legumes such as soaking, cooking, germination and fermentation (Onyenekwe, Njoku, & Ameh, 2000; El-Adawy, 2002; Han, & Baik, 2006). Since oligosaccharides are relatively heat stable, their reduction is mainly attributed to their difusion into the water during soaking and cooking (Han, & Baik, 2006; Hefnawy, 2011).
Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea
2018, Food ChemistryCitation Excerpt :Abdel-Gawad (1993) showed that soaking cowpeas at room temperature for 12 h reduced raffinose by 42% and stachyose by 24%. In addition to leaching of alpha-galactosides into the soaking water (Akinyele & Akinlosotu, 1991), Onyenekwe, Njoku, and Ameh (2000) reported that endogenous alpha-galactosidase activity also reduces alpha-galactoside content. When cowpeas were cooked at boiling temperature for 60 min, Abdel-Gawad (1993) showed a 71% reduction in raffinose and a 42% reduction in stachyose.
Enhancing the digestibility of cowpea (Vigna unguiculata) by traditional processing and fermentation
2013, LWTCitation Excerpt :Enhancing the consumer acceptance and thus, consumption of cowpea dishes requires the reduction of their intestinal fermentability. Several studies demonstrated the efficacy of food processing in improving the digestibility of legumes by investigating the degradation of carbohydrates (Alani, Smith, & Markakis, 1990; Egounlety & Aworh, 2003; Falkoski et al., 2006; Gote, Umalkar, Khan, & Khire, 2004; Onyenekwe, Njoku, & Ameh, 2000). In these reports, GOS were focussed on as the main cause of flatus formation.
Genetic diversity of physical, nutritional and functional properties of cowpea grain and relationships among the traits
2016, Plant Genetic Resources: Characterisation and UtilisationEffect of thermal pretreatment and nanobubble addition water on methane production from cowpea hull anaerobic digestion
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