Giami S Y, Akusu M O, Emelike J N
Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria.
Plant Foods Hum Nutr. 2001;56(1):61-73. doi: 10.1023/a:1008180419937.
The chemical composition and functional properties of ungerminated and germinated seeds of four advanced lines of cowpeas (IT81D-699, IT82E-18, IT84S-2246-4 and TVx 3236) were investigated. Ungerminated seeds contained 20.1 to 25.8% crude protein, 2.0 to 2.2% lipid, 115.1 to 210.0 mg phytic acid/100 g and 8.9 to 9.6 mg iron/100 g. The polyphenol contents of the brown- and cream-colored beans were similar (192.0 to 196.0 mg/100 g) but were significantly (p < 0.05) higher than the amount (99.8 mg/100 g) found in the white beans. Germination increased the crude protein content, total phosphorus content, nitrogen solubility, fat absorption capacity and foam capacity but decreased ether extract, polyphenol and phytic acid contents, water absorption capacity, bulk density and foam stability of all cowpea lines. Incorporation of up to 0.2 M NaCl improved foam volume. Ungerminated seeds had high water (2.3-3.2 g/g) absorption capacities, while germinated seeds had high fat (3.1-3.6 g/g) absorption capacities. TVx 3236 and IT81D-699 might be selected for combining such characteristics as high crude protein, low phytic acid content and good foaming properties into a single cowpea line through breeding.
对四个豇豆新品系（IT81D - 699、IT82E - 18、IT84S - 2246 - 4和TVx 3236）的未发芽种子和发芽种子的化学成分及功能特性进行了研究。未发芽种子含有20.1%至25.8%的粗蛋白、2.0%至2.2%的脂质、115.1至210.0毫克植酸/100克以及8.9至9.6毫克铁/100克。棕色和米色豇豆的多酚含量相似（192.0至196.0毫克/100克），但显著高于白色豇豆中的含量（99.8毫克/100克）（p < 0.05）。发芽提高了所有豇豆品系的粗蛋白含量、总磷含量、氮溶解度、脂肪吸收能力和泡沫能力，但降低了乙醚提取物、多酚和植酸含量、吸水能力、堆积密度和泡沫稳定性。添加高达0.2 M的氯化钠可提高泡沫体积。未发芽种子具有较高的吸水能力（2.3 - 3.2克/克），而发芽种子具有较高的脂肪吸收能力（3.1 - 3.6克/克）。通过育种，可选择TVx 3236和IT81D - 699将高蛋白、低植酸含量和良好发泡特性等特征整合到单一豇豆品系中。
