Physico-chemical and Cooking Characteristics of Elite Cowpea(Vigna Unguiculata (L) Walp) Genotypes PDF Download
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Author: Deepa Tcrdal
Publisher:
ISBN:
Category :
Languages : en
Pages : 144
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Author: Deepa Tcrdal
Publisher:
ISBN:
Category :
Languages : en
Pages : 144
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Author: Agnes Mbachi Mwangwela
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Cowpea (Vigna unguiculata L. Walp) is an important source of protein in some parts of sub Saharan Africa. In southern Africa, it is mainly boiled into a stew, and long cooking time is a concern. Micronisation of preconditioned seeds has been used to reduce the cooking time of other dry legume seeds such as lentils. Hence micronisation (moisture conditioning and infrared heating) presents an opportunity for processing cowpeas to alleviate long cooking time and provide a convenient product as well as diversify cowpea products. In addition, potential exists for using flour milled from micronised (moisture conditioned and infrared heated) seeds in food systems. However, variations in raw material physicochemical properties (seeds) and micronisation temperature would affect the efficacy of the process to produce products with desired properties. Mild (130 and 153ʻC) and severe (170ʻC) final surface temperatures were used to determine the extent of micronisation-induced changes in cowpea structure and physicochemical properties and functionality of the resultant flours. Two cowpea varieties (Bechuana white and Var. 462: 41% moisture) micronised to 153 ʻC were used to study the effect of micronisation on physicochemical and structural properties of cowpea seeds. Bechuana white (41% moisture) micronised to three temperatures (130, 153 and 170ʻC) was used to study the micronisation temperature effect on physicochemical properties of cowpeas and functional properties of resultant flours. Scanning electron microscopy (SEM) and environmental scanning electron microscopy (ESEM) were used to study seed structure, while light microscopy was used for the flour. Gel permeation high performance liquid chromatography (GP-HPLC), differential scanning calorimetry (DSC), and a rapid visco-analyser (RVA) were used to study starch-related properties, while fluorescence spectroscopy and electrophoresis (SDS-PAGE) were used to study physicochemical properties of isolated proteins. These physicochemical and structural properties were determined to aid in explaining the possible micronisation-induced changes in cooking characteristics of seeds and functional properties of the resultant flours. Micronisation (41% moisture, 153ʻC) reduced cooking time (Bechuana white> Var. 462) and increased splitting (Var. 462>Bechuana white) of the cowpeas during subsequent cooking. The micronised (41% moisture, 153ʻC) seeds were relatively softer than the unmicronised samples following subsequent cooking. The mild temperatures (130, 153ʻC) were more effective in reducing cooking time than the higher temperature (170 ʻC). Micronisation (41% moisture, 153 and 170ʻC) caused physical fissuring of the seed coat, cotyledon, and parenchyma cell wall and reduced the bulk density of treated seeds. These changes in the physical structure improved the hydration rate of the seeds during cooking. There is a possibility that micronisation (41% moisture, 130, 153, 170ʻC) also caused the degradation of pectic substances of the middle lamella, since shorter cooking time was required for cotyledon parenchyma cells to separate during cooking. Mild micronisation (41% moisture, 130 and 153ʻC) temperatures caused the disruption of the native starch granular order leading to retrogradation of amylose, while at higher micronisation (41% moisture, 170ʻC) temperatures the retrogradation of amylose was possibly accompanied by endodegradation of starch. Simultaneously, micronisation (41% moisture, 130 and 170ʻC) led to increased surface hydrophobicity and crosslinking of protein, which was more pronounced in M-170ʻC samples. SDS-PAGE indicated that disulphide bonds were formed in micronised (41% moisture, 130 and 170ʻC) samples: while isopeptide bonds, dityrosyl bonds and Maillard derived crosslinks are possibilities especially in the M-170ʻC sample. The pronounced crosslinking of protein and possible depolymerisation of starch contributed to hardening of the cotyledon structure, consequently impacting negatively on the effectiveness of the micronisation (41% moisture, 170ʻC) treatment in reducing cooking time. These changes in seed structure and physicochemical properties of starch and protein contributed towards the reduction in cooking time and increased splitting of seeds and modified flour functionality. Cowpea flour foaming capacity was lost following micronisation (41% moisture, 130 and 170ʻC) possibly due to reduced solubility and crosslinking of protein. Micronisation (41% moisture, 130 and 170ʻC) reduced flour gelling and pasting properties while increasing the water absorption capacity, more so in M-170 ʻC samples than in M-130ʻC. Hence micronisation to mild temperatures (130ʻC) has the potential of producing cowpeas with shorter cooking time, which can also be milled into flour with modified functionality. Thus micronisation of moistureconditioned cowpeas to mild temperatures would contribute towards increased utilisation of cowpeas as well as improving household nutrition status.
![Characterization of Cowpea [ Vigna Unguiculata ( L, ) Walp, ] Genotypes Using Morphological Characters and Chemical Tests [ with CD Copy ]. PDF](https://books.google.com/books/content/images/frontcover/w1S2YgEACAAJ?fife=w80-h100)
Author: Swami B. Vivekananda
Publisher:
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Category :
Languages : en
Pages :
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![Breeding Elite Cowpea [Vigna Unguiculata (L.) Walp] Varieties for Improved Food Security and Income in Africa PDF](https://books.google.com/books/content/images/frontcover/FV8d0AEACAAJ?fife=w80-h100)
Author: Ana I. Ribeiro-Barros
Publisher:
ISBN:
Category : Electronic books
Languages : en
Pages : 0
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Cowpea, Vigna unguiculata (L.) Walp, is among the most important grain legumes in Africa. Its nutritional value and biological nitrogen fixation (BNF) potential coupled with a high plasticity to environmental conditions places this legume in a unique position in Sub-Saharan Africa (SSA) in the context of food and nutritional security. However, cowpea yield and BNF contribution to agricultural systems in this sub-continent is far behind the average global values. The inability to run effective breeding programs to timely generate and deliver high yielding, nutritious and climate smart cowpea varieties, coupled with poor crop husbandry practices has been in the forefront of the current situation. In this chapter, the main constrains and opportunities to establish and run successful and effective cowpea production and breading programs in SSA are discussed. The discussion is built around the argument that SSA can benefit from its rich collection of landraces, as well as from high-throughput methodologies to assist the screening and the development of adapted, high yielding and nutritious varieties.
Author: S.N. Darshan
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Author: Rafiul Amin Laskar
Publisher: Frontiers Media SA
ISBN: 2832521614
Category : Science
Languages : en
Pages : 419
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Legumes (family Fabaceae) comprise a diverse range of crops grown worldwide, which are important constituents of sustainable agriculture and harbour a role in improving human and livestock health. Legumes serve as a rich source of plant-based proteins, rank second in nutrition value after cereals, and are ideal to supplement a protein-deficient cereal-based human diet. Legumes also provide other essential services to agriculture through their ability to fix atmospheric nitrogen, recycle nutrients, enhance soil carbon content, and diversify cropping systems. Legume production and seed quality are affected by a range of biotic (pests, insect diseases, and weeds) and abiotic stresses (drought, heat, frost, and salinity). In addition to this, rapidly changing climate, shrinking arable land, erratic rainfalls, and depleting water and other natural resources impact legume production and threaten food and nutrition security worldwide. Persistent demand for legume crops is existing to fulfil the food requirements of an ever-growing human population. Therefore, legume breeders and geneticists have employed different conventional and modern breeding strategies to improve yield, resistance to biotic and abiotic stresses, grain quality, and nutritional and nutraceutical properties. Conventional breeding strategies are laborious, time consuming, expensive, and inefficient to achieve the desired goals. However, advanced breeding techniques such as alien gene introgression, genomics-assisted breeding, transgenic technology, speed breeding, association and mapping studies, genome editing, and omics will contribute to sustainable agriculture and food security.
Author: Weikai Yan
Publisher: CRC Press
ISBN: 1420040375
Category : Mathematics
Languages : en
Pages : 287
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Research data is expensive and precious, yet it is seldom fully utilized due to our ability of comprehension. Graphical display is desirable, if not absolutely necessary, for fully understanding large data sets with complex interconnectedness and interactions. The newly developed GGE biplot methodology is a superior approach to the graphical analys
Author: Sabiou Mahamane
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Cowpea (Vigna ungiculata L. Walp) is a major food and fodder legume in poor countries, particularly Sub-Saharan Africa countries. It is generally produced in sandy, acid soils, deficient in phosphorus (P) which severely limits its production. Because processed phosphate fertilizers are expensive and poorly available to farmers, rock phosphate is viewed as a cheap alternative phosphate source. The present study evaluated 696 U.S Core Collection and IITA cowpea accessions for adaptation to low soil P environments and for response to rock phosphate application. Subsequently, organic acid exudation by selected cowpea genotypes as a mechanism for P acquisition from Fe-oxide and Ca bound P was investigated. A low P soil from Nacogdoches pine forest was used to grow plants. There were two P treatments: 0 and 300 mg P/kg of soil as Tahoua (Niger) rock phosphate. At harvest, plant height, shoot and root dry weights were determined and total biomass and shoot-to-root ratios were computed. Shoot P contents of 100 selected accessions were measured. Sixteen accessions reflecting the wide array of responses observed were selected for the organic acid study. Plants were grown in a growth chamber hydroponically with no P and +P nutrient solutions for 3 weeks. Organic acids were collected in a CaCl2-KCl solution. The nature and quantity of the collected organic acids was determined. Cowpea accessions were significantly different in their ability to adapt to Pdeficiency stress and to acquire P from rock phosphate. The parameters most effective in separating the accessions were shoot mass and total biomass. This data will be potentially useful in the selection of cowpea germplasm for (1) adaptation to West African soils of low P fertility, and (2) ability to utilize P from poorly soluble rock phosphate. The predominant organic acid exuded by cowpea roots was a tricarboxylic acid not yet identified. There was surprisingly more exudation of this acid under +P than under -P conditions. Exudation was more highly correlated to roots than to shoots.
Author: B.H Sunitha
Publisher:
ISBN:
Category :
Languages : en
Pages : 105
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Author: Mohamed A. El-Esawi
Publisher: BoD – Books on Demand
ISBN: 1839680865
Category : Technology & Engineering
Languages : en
Pages : 124
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Legumes are flowering plants found in most of the archeological records of plants. Legumes are efficiently used as food crops for humans and animals, pulps for paper and timber manufacturing, sources for fuel and oil production, ornamental plants, and cover crops such as cereals and other staple foods. Additionally, they can be utilized for other purposes, including the production of massive amounts of organic nitrogen. This book reviews the fundamental advances related to the characterization and breeding of legume crops for improved food security. Moreover, it sheds new light on the current research trends and future research directions related to legume crop studies. This book will provoke interest for various readers, researchers, and scientists, who may find this information useful for the advancement of legume productivity.
