Cowpea Flour Vitamins and Trypsin Inhibitor Affected by Treatment and Fermentation with Rhizopus microsporus
Witoon Prinyawiwatkul, R. R. EITENMILLER, Larry R. Beuchat, K.H. McWATTERS, R. Dixon Phillips
Journal of Food Science
Abstract
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.
Extracted Claims
11 claims extracted from this paper into the knowledge graph
boiling soaked seeds decreases folacin
“Boiling soaked seeds for 45 min sharply decreased thiamin, folacin, niacin, and riboflavin.”
fermentation increases trypsin inhibitor activity (TIA)
“A slight increase in TIA occurred in soaked, cooked cowpeas after 18 hr fermentation.”
fermentation recovers riboflavin
“Losses of folacin, niacin, and riboflavin were recovered during fermentation.”