Nameni Rosine Ornella, Todem David, Woumbo Cerile Ypolyte, Bidingha A Goufani Ronald, Tekou Florian Amel, Zokou Ronice, Kuate Dieudonne, Tamokou Jean-De-Dieu
Department of Biochemistry, University of Dschang, Dschang, CMR.
Department of Epidemiology and Biostatistics, Michigan State University, East Lansing, USA.
Cureus. 2024 Nov 26;16(11):e74543. doi: 10.7759/cureus.74543. eCollection 2024 Nov.
Background Voandzou and cowpea are two legumes commonly used in African dishes as alternative sources of proteins. The present study aimed to evaluate the effects of steaming and frying on the nutritional and functional properties of Cameroonian cowpea () and Bambara groundnut (). Methodology The nutritional values, as well as the antioxidant, alpha-amylase, and alpha-glucosidase inhibitory activities of "koki" and "beignet koki," which are the traditional steamed dish and fritters made from cowpea and Bambara groundnut, respectively, were assessed. Results All the legumes displayed high levels of lipids, proteins, and carbohydrates. It was observed that both steaming and frying increased the lipid content and the energy values of cowpea and Bambara groundnut while simultaneously reducing the protein and carbohydrate contents. Both raw and processed legumes contained varying amounts of the minerals examined, with the treatments having inconsistent effects on them. The total phenolic content (TPC) and total flavonoid content (TFC) were significant in both legumes, with cowpea exhibiting the highest levels (TPC of 676.46 ± 16.87 µg gallic acid equivalents (GAE) per gram of extract and TFC of 219.27 ± 4.62 mg quercetin equivalents (QE) per gram of raw brown and black-eyed cowpeas, respectively). The antioxidant capacities, measured using different methods, were negatively impacted by both steaming and frying due to the destruction of their bioactive compounds. The alpha-amylase and alpha-glucosidase inhibitory capacities of both legumes experienced similar reductions after culinary treatments. Conclusions Cowpea and Bambara groundnuts are valuable sources of proteins, energy, and antinutrients. They are sufficiently rich in phenolic compounds with antioxidant and inhibitory effects on alpha-amylase and alpha-glucosidase. Consequently, these legumes can be used as functional foods. Stifled cooking and frying reduce mineral content (except for sodium), bioactive compound levels, and antioxidant, alpha-amylase, and alpha-glucosidase inhibitory capacities of the studied legumes.
豇豆和 Bambara 花生是常用于非洲菜肴的两种豆类，作为蛋白质的替代来源。本研究旨在评估蒸煮和油炸对喀麦隆豇豆（）和 Bambara 花生（）营养和功能特性的影响。
分别评估了由豇豆和 Bambara 花生制成的传统蒸菜“koki”和油条“beignet koki”的营养价值以及抗氧化、α-淀粉酶和α-葡萄糖苷酶抑制活性。
所有豆类均含有高水平的脂质、蛋白质和碳水化合物。观察到蒸煮和油炸均增加了豇豆和 Bambara 花生的脂质含量和能量值，同时降低了蛋白质和碳水化合物含量。生豆类和加工后的豆类均含有不同量的所检测矿物质，处理对它们的影响不一致。两种豆类中的总酚含量（TPC）和总黄酮含量（TFC）均显著，豇豆的含量最高（每克提取物中 TPC 为 676.46 ± 16.87 μg 没食子酸当量（GAE），生棕色和黑眼豇豆每克中 TFC 分别为 219.27 ± 4.62 mg 槲皮素当量（QE））。使用不同方法测得的抗氧化能力因生物活性化合物的破坏而受到蒸煮和油炸的负面影响。烹饪处理后，两种豆类的α-淀粉酶和α-葡萄糖苷酶抑制能力也有类似程度的降低。
豇豆和 Bambara 花生是蛋白质、能量和抗营养物质的宝贵来源。它们富含具有抗氧化作用以及对α-淀粉酶和α-葡萄糖苷酶有抑制作用的酚类化合物。因此，这些豆类可作为功能性食品。蒸煮和油炸会降低所研究豆类的矿物质含量（钠除外）、生物活性化合物水平以及抗氧化、α-淀粉酶和α-葡萄糖苷酶抑制能力。
