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AO. Légumineuses des graines nutritives pour un avenir durable. URL, 2016. http://www.fao.org/leguminous/fra/fra2016/en/. Consultée le 26 Juillet 2017.

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Article

Combined Effects of Fermentation, Germination and Cooking Processes on the Nutritional Profile of Cowpea (Vigna unguiculata L) Grown in Côte d'Ivoire

1Food Sciences and Technology Department, Laboratory of Nutrition and Food Safety, Nangui Abrogoua University, Abidjan, Côte d’Ivoire

2Food Science and Technology Department, Laboratory of Technology and Products Transformation, Nangui Abrogoua University, Abidjan, Côte d’Ivoire


Journal of Food Security. 2018, Vol. 6 No. 4, 133-140
DOI: 10.12691/jfs-6-4-1
Copyright © 2018 Science and Education Publishing

Cite this paper:
Traoré Souleymane, Assemand Emma, Digbeu Dogoré Yolande, Kouadio Larissa Adjoua, Brou Kouakou. Combined Effects of Fermentation, Germination and Cooking Processes on the Nutritional Profile of Cowpea (Vigna unguiculata L) Grown in Côte d'Ivoire. Journal of Food Security. 2018; 6(4):133-140. doi: 10.12691/jfs-6-4-1.

Correspondence to: Traoré  Souleymane, Food Sciences and Technology Department, Laboratory of Nutrition and Food Safety, Nangui Abrogoua University, Abidjan, Côte d’Ivoire. Email: trasouley@yahoo.fr

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 ± 0.05% and 19, 83 ± 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 <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.

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