Hydrothermal treatments of two cowpea (Vigna unguiculata L.Walp) varieties: effect of micronisation on physicochemical and structural characteristics.

摘要

In sub-Saharan Africa, protein-energy malnutrition is a problem and the use of dried cowpeas is limited by the long cooking times required. Micronisation is reported to have potential for reducing the cooking time of legumes, and this study examined the effect of micronisation on the structural and physicochemical characteristics of cowpeas and the changes in cooking characteristics of two varieties. The hydrothermal treatment, consisting of tempering and heating to 153 C (micronisation), changed the physical structure and chemical properties of cowpea seeds, leading to significant reductions in cooking time of micronised Bechuana white and Var. 462 cowpeas compared with control samples. Changes in the physical structure improved the initial water uptake during soaking and cooking, increased the enzyme-susceptible starch and reduced the protein solubility and hydration capacity of the cowpea seeds.