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

Traoré Souleymane^1, , Assemand Emma², Digbeu Dogoré Yolande¹, Kouadio Larissa Adjoua¹ and Brou Kouakou¹

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

Cite this paper:
Traoré Souleymane, Assemand Emma, Digbeu Dogoré Yolande, Kouadio Larissa Adjoua and 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

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.

Keywords:
cowpea germination fermentation cooking proteins antinutrients

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	AO. Légumineuses des graines nutritives pour un avenir durable. URL, 2016. http://www.fao.org/leguminous/fra/fra2016/en/. Consultée le 26 Juillet 2017.
[2]	Pusztai, A., Bardocz, S. and Martin-Cabrejas, M. The mode of action of ANFs on the gastrointestinal tract and its microflora. In: Muzquiz M., Hill C. G., Pedrosa M. M. and Burbano C. Proceedings of the Fourth International Workshop on Antinutritional Factors in legume seeds and Oilseeds. EAAP Publication, The Netherlands, No.110, pp. 87-100. 2004.
[3]	Solagro, C and RAC, B, Co-cOnception des critères de SELection variétale des Légumineuses à Graines pour des systèmes agricoles et agro-alimentaires durables. 2016, Paris, 129.
[4]	Antova, A. G., Stoilova, D. T. and Ivanova, M. M, “Proximate and lipid composition of cowpea (Vigna unguiculata L.) cultivated in Bulgaria”. Journal of Food Composition and Analysis, 33: 146-152, 2014.
[5]	Balla, A. and Baragé, M, “Influence de la variété, du temps de stockage et du taux de natron sur la cuisson des graines de niébé“. Tropicultura, 24 (1), 39-44, 2006.
[6]	Ndouyang, C.J., Ejoh, A.R., Facho, B., Njintang, Y.N., Mohammadou, B.A. and Mbofung C.M.F, “Valeur nutritionnelle de Tacca leontopetaloides (L.) Kuntze, tubercule non conventionnel”. Revue Genie industriel, 3:24-32, 2009.
[7]	Chappat, M. “Some applications of emulsions. Colloids and Surfaces A“: Physiochemical and Engineering Aspects, 91, 55-77, 1994.
[8]	Mebdoua, S, Caractérisation physico-chimique de quelques populations de niébé (Vigna unguiculata L. Walp.) influence des traitements. Mémoire de Magister en Phytotechnie, Ecole Nationale Supérieure Agronomique, Algérie. 83p, 2011.
[9]	Younoussa, D. H, Etude des composantes de rendement et de la qualité fourragère de quelques variétés de niébé (Vigna unguiculata). Mémoire de fin d’étude en vue de l’obtention du diplôme d’ingénieur en technique agricole, Universite Abdou Moumouni de Niamey. 104p. 1995.
[10]	Rahelimandimby, H, Etude de la consommation des légumineuses dans les ménages d’Antananarivo, et de l’influence des modes de préparation sur la réduction de la teneur en phytates. Mémoire pour l’obtention du diplôme d’études approfondies de sciences de la vie, Université d’Antananarivo. p 60, 2011.
[11]	Gibson, R.S., Fergurson, E.L and Lehrfeld, J, “Complementary foods for infant feeding in developing countries: their nutrient adequacy and improvement”. Eur. J. Clin. Nutr. 52, 764-770, 1998
[12]	Shenoy, S.V and Ichiye, T. “Influence of protein flexibility on the redox potential of rubredoxin“: Energy minimization studies.
[13]	A.O.A.C. Official Methods of Analysis.Washington D.C. 15th edn, pp: 375-379, 1990.
[14]	BIPEA. Bureau Inter Professionnel d’Etude Analytique. Recueil des Méthodes d’Analyse des communautés européennes 110p. 1976.
[15]	Livesey, G and Elia, M Short chain fatty acids as an energy source in the colon: metabolism and clinical implications. Physiological and clinical aspects of short chain fatty acids, (J.H. Cummings, J.L. Rombeau and T. Sakata, eds.) Cambridge University Press, Cambridge, pp: 472-482, 1995.
[16]	A.O.A.C. Official Methods of Analysis.Washington D.C. 15th edn, pp: 375-379, 1995.
[17]	Dubois, M., Gilles, K. A., Hamilthon, J. K., Rebers, P. A and Smith, F, “Colorimetric method for determination of sugars and related substances”. Analytical Chemistry, 28: 350-356, 1956.
[18]	Bernfeld, P. Amylase α and β. Methods in enzymology Colwich and N.O Kaplan, 9 th ed. Academic Press, Inc., New York: 154 p, 1955.
[19]	Darmon, B and Drewnowski, C, Energy-dense diets are associated with lower diet costs: A community study of French adults. Public Health and Nutrition, 7(1): 21-27, 2004.
[20]	Sanni, A. I and Adesulu, A. T. “Microbiological and physico-chemical changes during fermentation of maize for masa production”. African Journal of Microbiology Research, 7(34): 4355-4362, 2013.
[21]	Kerr, M., Lawicki, P., Aguirre, S and Rayner, C. Effect of storage conditions on histamine formation in fresh and canned tuna. Werribee. April 2002.
[22]	Singh, N., Sandhu, K.S and Kaur, M, “Caractérisation des amidons de pois chiches Indien (Cicer arietinum L.) cultivars”. J. Food Eng. 63: 441-449, 2004.
[23]	Imbart, S., Regnault, S and Bernard, C “Effects of germination and fermentation on the emulsifying properties of cowpea (Vigna unguiculata L. Walp.) proteins”. Springer Science Business Media 13: 15-27, 2015.
[24]	Onwuliri, V.A and Obu, J.A “Lipids and other constituents of Vigna unguiculata and Phaseolus vulgaris grown in northern Nigeria”. Food Chemistry 78: 1-7, 2002.
[25]	Kalidass, C and Mohan, V. R “Nutritional composition and antinutritional factors of little-known species of Vigna”. Tropical and Subtropical Agroecosystems, 15: 525-538, 2012.
[26]	Badau, M.H., Jidean, I.A and Nkama, I. “Rheological behaviour of weaning food formulations as affected by addition of malt”. International Journal of Food Science & Technology, 41(10): 1222-1228, 2006.
[27]	Tou, E.H., Mouquet-Rivier, C., Picq, C., Traoré, A.S., Trèche, S and Guyot, J.P, “Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method”. LWT – Food Science and Technology, 40 (9): 1561-1569, 2007.
[28]	Pomeranz, V and Clifton, D. “Properties of defatted soybean, peanut, field pea and pecan flours”. Journal of Food Science, 42: 1440-1450, 1981.
[29]	Rivas-Vega, M.E., Goytortua-Bores, E., Ezquerra-Brauer, J.M., Salazar-Garcıa, M.G., Cruz-Sua´rez, L.E., Nolasco, H and Civera-Cerecedo, R. “Nutritional value of cowpea (Vigna unguiculata L. Walp) meals as ingredients in diets for Pacific white shrimp (Litopenaeus vannamei Boone)”. Food Chemistry, 97: 41-49, 2006.
[30]	Farah, B.S, Caractérisation du comportement des micronutriments d’intérêt et des composés antinutritionnels des pois chiches et du niébé au cours des procédés de transformation. Mémoire biologie santé, Université de Montpellier, Montpellier, France. 47p. 2015.
[31]	Adouko, A.O., Traoré, S., Camara, F., Grodji, A.G., Brou, K, “Evaluation of technological treatments impact on nutritional value and anti-nutritional factors of cashew kernel-based flour (Anacardium occidentale) grown in Côte d'Ivoire ». International Journal of Food Science and Nutrition. 3 (1). 20-28, 2018.
[32]	Norhaizan M & Nor F.A.A, “Determination of Phytate, Iron, Zinc, Calcium Contents and Their Molar Ratios in Commonly Consumed Raw and Prepared Food in Malaysia”. Malaysia Journal of Nutrition, 15(2): 213-222, 2009.
[33]	Bruneton, J. Pharmacognosie, phytochimie, plantes médicinales. 2e edition, Tec et Doc., Lavoisier, Paris, 915 p, 1993.
[34]	Biaye, M. Actions pharmacologiques des tannins. Thèse de pharmacie, Université Cheikh Anta Diop, Dakar, Sénégal. 162p, 2002.
[35]	Koné, M.B. Traoré, S & Brou, K, “Use of SAIN and LIM System for Determination of Nutritional Profile of Foods Consumed by Under-five Children in the District of Abidjan. Ivory Coast. Global journal of biology”. Agriculture & Health Sciens. 5 (1): 1-6, 2016.
[36]	Taylor & Francis, “Study of quality of protein from soya, bean and peas“. Africa food chemistry, 13 (2). 15-21, 2004.