THE EFFECT OF SOME PROCESSING METHODS ON THE FLATULENCE FACTOR IN SOME COWPEA VARIETIES (Vigna unguiculata (L) Walp

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Date
1998-05
Authors
NJOKU, GODWIN CHIAKA
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Abstract
Oligosaccharide contents of 5 cowpea varieties were studied in raw and processed samples. Thin layer chromatography of 80% ethanol extracts of the defatted samples revealed the presence of verbascose, stachyose, raffinose, sucrose and in some cases, traces of glucose- Quantitative analysis using phenol-sulphuric acid assay method revealed that the average content of the oligosaccharides in whole raw cowpea were raffinose 1.19g/100g and stachyose 3.88g/100g with no varietal difference in the levels of raffinose. Stachyose levels showed difference due to variety. The results showed a steady decrease in raffinose and stachyose contents in the order-dehulling, cold water soaking, cooking, processing into bean cake, alkali (potash) treatment and hot water soaking (blanching). Dehulling resulted in a mean reduction of 30.25% for raffinose and 26.80% for stachyose while cold water soaking for 16hrs gave a mean reduction of 40.34% for raffinose and 35.29% for stachyose. Cooking for 40mins was sufficient to promote a mean reduction of 47.06% for raffinose and 36.85% for stachyose. Mean reduction of 47.90% for raffinose and 47.16% for stachyose were obtained when the cowpea was processed into bean cake. Alkali (potash) treatment reduced the mean raffinose level by 68.90% and 61.34% for stachyose. vii Hot water soaking for 4 hrs brought about a mean decrease of over 80% for both raffishness and stachyose which when analyzed gave an equivalent of about 82.2% reduction of flatulence activities. Statistical analysis at (P < 0.05) also showed that processing time and treatment (processing method) were more important factors affecting the levels of the oligosaccharides than variety.
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A THESIS SUBMITTED TO THE POSTGRADUATE SCHOOL, AHMADU BELLO UNIVERSITY, ZARIA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF MASTER OF SCIENCE (M.Sc) DEGREE IN BIOCHEMISTRY DEPARTMENT OF BIOCHEMISTRY FACULTY OF SCIENCE AHMADU BELLO UNIVERSITY ZARIA, NIGERIA MAY 1998
Keywords
EFFECT,, PROCESSING,, METHODS,, FLATULENCE,, FACTOR,, COWPEA,, VARIETIES,, (Vigna unguiculata),, (L) Walp)
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