Document Detail

Effect of thermal treatments on the chemical and biological value of irradiated and non-irradiated cowpea bean (Vigna unguiculata L. Walp) flour.
MedLine Citation:
PMID:  7855086     Owner:  NLM     Status:  MEDLINE    
Chemical and nutritional characteristics of irradiated and nonirradiated cowpea bean at 0.2 kGy submitted to several thermal treatments were studied. The cowpea bean flours irradiated at 0.2 kGy were superior to those non-irradiated concerning digestibility and the flours submitted to microwave oven were superior to those cooked under low pressure, autoclaved or even raw from the nutritional point of view. As to the presence of anti-nutritional factors, the results showed that the variety of cowpea bean under research presented neither trypsin inhibitor nor haemagglutinin activity, however, regarding tannin, a 0.006% content was found and considered negligible.
A C Dario; J M Salgado
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Publication Detail:
Type:  Comparative Study; Journal Article    
Journal Detail:
Title:  Plant foods for human nutrition (Dordrecht, Netherlands)     Volume:  46     ISSN:  0921-9668     ISO Abbreviation:  Plant Foods Hum Nutr     Publication Date:  1994 Sep 
Date Detail:
Created Date:  1995-03-14     Completed Date:  1995-03-14     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  8803554     Medline TA:  Plant Foods Hum Nutr     Country:  NETHERLANDS    
Other Details:
Languages:  eng     Pagination:  181-6     Citation Subset:  IM    
Sector de Nutrição Humana e Alimentos, Escola Superior de Agricultura, Luiz de Queiroz, Universidade de São Paulo, Brazil.
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MeSH Terms
Analysis of Variance
Dietary Proteins
Erythrocytes / enzymology
Flour / analysis*,  radiation effects
Food Irradiation*
Hemagglutinins / analysis
Hot Temperature
Nutritive Value
Plants, Medicinal*
Rats, Wistar
Trypsin / blood
Trypsin Inhibitors / analysis
Reg. No./Substance:
0/Dietary Proteins; 0/Hemagglutinins; 0/Trypsin Inhibitors; EC

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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