Nutritional and anti-nutritional characterization of four cowpea varieties under thermal treatments: Canonical discriminant analysis.”

AVANZA M.V; ACEVEDO, B; CHAVES, M.G; AÑÓN, M.C

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2013 vol. 51 p. 148 - 157

0023-6438

In the Northeast of Argentina, cowpeas are frequently produced by small- and medium-sized farmers for either personal consumption or trade. The objective of this work was to study, using a principal component analysis (PCA), the effect of thermal and non-thermal treatments on the nutritional and antinutritional properties of the four different varieties of Vigna unguiculata. Anti-nutrients contents allowed treatment differentiation for each variety because they contributed mainly in the PC1 axis construction (PCA). In contrast, nutrient (proteins and carbohydrates) contribution to treatment differentiation was not significant. Colorado variety presented the highest mineral in vitro availability, with the exception of iron. Thermal treatment increased the protein digestibility of all flours. The typical thermograms of native flours presented a two overlapping endotherm with denaturing temperatures (Td) of 83e84 _C and 91e93 _C respectively and a total enthalpy (DH) 7e9 J/g. Heat treatments produced a shift of Td (67e73 _C) with increasing treatment time. Cowpea seeds varieties, especially Colorado and Cuarenton, because of their nutritional and antinutritional components under thermal treatments, could be used as an alternative low cost protein source for food formulas.