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  • 1
    Electronic Resource
    Electronic Resource
    Oligosaccharide Content of 20 Varieties of Cowpeas in Nigeria (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Mature dry seeds of 20 varieties of cowpeas (Vigna unguiculata) grown in Nigeria were analyzed for their sucrose, raffinose and stachyose content. The dry seeds were ground into powder, extracted with 80% ethanolandthe extract analyzed by paper chromatography using a mixture of n-butanol, ethanol, water and ammonia solution 8:1:2:1 v/v). The results show a progressive decrease in raffinose and stachyose content with dehulling and cooking and an increase in sucrose level after cooking. The average content of the sugars in whole beans on dry weight basis was sucrose 0.8%, raffinose 2.6% and stachyose 3.3%. The average content for dehulled raw beans were sucrose 0.7%, raffinose 1.8% and stachyose 2.4% while in cooked beans it was 1.6%, 1.3%, and 1.8%, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09203.x
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  • 2
    Electronic Resource
    Electronic Resource
    Physicochemical Characteristics of 18 Cultivars of Nigerian Cowpeas (V. uniguiculafa) and Their Cooking Properties (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Eighteen cultivars of cowpeas (V. unguiculata) were analyzed for cooking time, swelling capacity, leached solid, percent seed coat, seed density, amylose, tannins, proteins, and soluble sugars. The physicochemical characteristics varied with the seed coat color, the hilum color, and the skin texture. The cooking time was positively correlated to protein, seed density, percent seed coat, swelling capacity and leached solids, and negatively correlated to the levels of amylose, soluble sugars and tannins. There were significant correlations (p 〈 0.05) between sugars and swelling capacity, protein and seed density; and seed density and swelling capacity. The mean percent seed coat was significantly different (p 〈 0.05) between the varieties with wrinkled seed coats and those with smooth seed coats.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13840.x
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