Modification of the functional properties of hard-to-cook cowpea seed flours and cooked prepared pastes by γ-irradiation

dc.contributor.authorJombo, Talknice Z.
dc.contributor.authorEmmambux, Mohammad Naushad
dc.contributor.authorTaylor, J.R.N. (John Reginald Nuttall)
dc.contributor.emailjohn.taylor@up.ac.zaen_US
dc.date.accessioned2022-06-30T13:07:40Z
dc.date.available2022-06-30T13:07:40Z
dc.date.issued2021-01
dc.description.abstractCowpeas are an inexpensive source of quality protein but their utilisation is limited by long seed cooking time. This is exacerbated by development of the hard-to-cook (HTC) defect, which also adversely affects starch and protein functionality. Gamma-irradiation can eliminate cowpea seed insect infestation and affects seed functional properties, including reducing cooking time. Hence, the potential of γ-irradiation to modify the starch- and protein-related functionalities of HTC cowpeas was investigated. Gamma-irradiation at approximately 11 kGy was applied to the seeds of two cowpea varieties, differing in HTC susceptibility, where HTC had been induced by high-temperature, high-humidity (HTHH) storage. HTHH storage increased flour pasting peak viscosity by up to 40% in the less susceptible variety and by more than 100% in the more susceptible variety. Gamma-irradiation at least completely reversed this effect, due to starch depolymerisation and debranching. Gamma-irradiation also positively impacted on some protein-related properties adversely affected by HTC; partially reversing the reduction in flour and cooked paste nitrogen solubility index of the HTC-susceptible cowpea, as a result of protein depolymerisation. The multiple benefits of γ-irradiation: disinfection, cooking time reduction and reversing some adverse effects of HTC on functional properties could make it a viable process for improving HTC cowpea quality.en_US
dc.description.departmentConsumer Scienceen_US
dc.description.departmentFood Scienceen_US
dc.description.librarianhj2022en_US
dc.description.sponsorshipThe University of Pretoria.en_US
dc.description.urihttp://link.springer.com/journal/13197en_US
dc.identifier.citationJombo, T.Z., Emmambux, M.N. & Taylor, J.R.N. Modification of the functional properties of hard-to-cook cowpea seed flours and cooked prepared pastes by γ-irradiation. Journal of Food Science and Technology 58, 22–33 (2021). https://doi.org/10.1007/s13197-020-04509-z.en_US
dc.identifier.issn0022-1155 (print)
dc.identifier.issn0975-8402 (online)
dc.identifier.other10.1007/s13197-020-04509-z
dc.identifier.urihttps://repository.up.ac.za/handle/2263/86011
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.rights© 2020, Association of Food Scientists & Technologists (India). The original publication is available at : http://link.springer.com/journal/13197.en_US
dc.subjectCowpeas (Vigna unguiculata)en_US
dc.subjectGamma-irradiationen_US
dc.subjectHard-to-cook defecten_US
dc.subjectPasting propertiesen_US
dc.subjectNitrogen solubility indexen_US
dc.titleModification of the functional properties of hard-to-cook cowpea seed flours and cooked prepared pastes by γ-irradiationen_US
dc.typePostprint Articleen_US

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