虫害对两个豇豆（Vigna unguiculata）品种营养成分及理化性质的影响

Effects of infestation on the nutrient content and physiocochemical properties of two cowpea (Vigna unguiculata) varieties.

作者信息

Ojimelukwe P C, Onweluzo J C, Okechukwu E

机构信息

Department of Food Science and Technology, College of Food Processing and Storage Technology, Federal University of Agriculture Umudike, Umuahia, Abia State, Nigeria.

出版信息

Plant Foods Hum Nutr. 1999;53(4):321-32. doi: 10.1023/a:1008039411269.

DOI:10.1023/a:1008039411269

PMID:10540984

Abstract

Two cowpea varieties (Ife-brown and Kano-white varieties) were used for the study. The effects of insect infestation on the chemical composition and physicochemical properties of these cowpea seeds were studied. The proximate composition, mineral content, total starch, total soluble sugars, bulk density, fat and water absorption capacities, viscosity, gelation capacity and emulsion properties of infested cowpea varieties were compared with those of uninfested cowpeas. Effects of infestation on nitrogen solubility and on the protein fractions were also determined. Infestation depleted the protein, starch and soluble sugar contents of cowpeas. Oil and water absorption capacities were increased while emulsification, foam and viscosity properties were reduced. The nitrogen solubility pattern was altered. Uninfested Kano-white cowpeas (UKW) possessed better foam properties than uninfested Ife-brown cowpeas (UFB). On the other hand, UFB had better emulsification properties than UKW.

摘要

本研究使用了两个豇豆品种（伊费褐豆和卡诺白豆）。研究了虫害对这些豇豆种子化学成分和理化性质的影响。将受虫害的豇豆品种的近似成分、矿物质含量、总淀粉、总可溶性糖、堆积密度、脂肪和吸水能力、粘度、凝胶化能力和乳化特性与未受虫害的豇豆进行了比较。还测定了虫害对氮溶解度和蛋白质组分的影响。虫害使豇豆的蛋白质、淀粉和可溶性糖含量减少。油和水的吸收能力增加，而乳化、泡沫和粘度特性降低。氮溶解度模式发生了改变。未受虫害的卡诺白豆（UKW）比未受虫害的伊费褐豆（UFB）具有更好的泡沫特性。另一方面，UFB比UKW具有更好的乳化特性。