ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Tepary beans, Phaseolus Acutifolius (ungerminatcd and germinated for 48 hr) were used to prepare akara. Cowpcas, ungerminated and germinated teparies, uncooked and cooked akara prepared from teparies and cowpeas were analyzed for proximate composition, amino acid (AA) profile, vitamin A, ascorbic acid and trypsin inhibitor activity (TIA). Proximate composition and AA profiles of ungerminated teparies and cowpeas were similar. Germination increased protein, vitamin A, and ascorbic acid by 12%, 56%, and 23-fold, respectively. TIA decreased by 2.9% while AA profiles showed slight to no change. Frying lowered protein, vitamin A, ascorbic acid, and TIA by 7%, 35–40%, 75–82%, and 12.6–24.3%, respectively. Taste panels found no significant differences (P≤0.05) in color, texture or flavor among the products.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1989.tb08580.x
