@article{jfs2018641,
author={{Souleymane, Traor¨¦ and Emma, Assemand and Yolande, Digbeu Dogor¨¦ and Adjoua, Kouadio Larissa and Kouakou, Brou},
title={Combined Effects of Fermentation, Germination and Cooking Processes on the Nutritional Profile of Cowpea (<i>Vigna unguiculata L</i>) Grown in C?te d'Ivoire},
journal={Journal of Food Security},
volume={6},
number={4},
pages={133--140},
year={2018},
url={http://pubs.sciepub.com/jfs/6/4/1},
issn={2372-0107},
abstract={The aim of this study was to evaluate the appropriate technological treatments and the couple time / temperature optimizing the availability of nutrients in cowpea grains. White cowpea grains used were bought at Abobo (Abidjan) market. After germination and fermentation, these grains were heated to boiling for 1 hour (h) and 1h30 min at coal and gas fires and then crushed. The biochemical and nutritional profile was performed on the flour obtained. The results showed a significant difference on the parameters studied according to the treatment applied. The dry matter content of the flours was higher than 90%. The protein content was high on the flours from sprouted grains after cooking for 1 h on charcoal (Gfc2) and gas (Gfg2) fire with respective values of 18.31 ¡À 0.05% and 19, 83 ¡À 0.50%. On the other hand, the lipid content was less than 3%. The total carbohydrate content in all the flours is between 68 and 80 %. Fibers content varies between 23 and 31 %. Whatever the cooking method used, results showed that the mineral contents were higher after 1 hour cooking. The nutrient profile by the determination of scores SAIN > 5 and LIM &lt;7.5 classified the cowpea in food of group 1, recommended foods for health. The flours from germinated and fermented Cowpea with a high energy value could be recommended as a local product in the formulation in infant food.},
doi={10.12691/jfs-6-4-1}
publisher={Science and Education Publishing}
}