CHARACTERISTICS OF PROCESSED FOODS FROM WHOLE COWPEAS (VIGNA SINENSIS)

Persistent Link:
http://hdl.handle.net/10150/281908
Title:
CHARACTERISTICS OF PROCESSED FOODS FROM WHOLE COWPEAS (VIGNA SINENSIS)
Author:
Sales, Miranice Gonzaga
Issue Date:
1980
Publisher:
The University of Arizona.
Rights:
Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.
Abstract:
This research study was designed to develop new food product formulations from whole cowpeas (Vigna sinensis) with high protein content and specific nutritional characteristics adequate to meet the requirements of both malnourished and well-nourished children. Highly acceptable food products were developed from either spray-dried or dry-roasted flours. These included a chocolate-flavored pudding, cowpea "butter," cookies, frozen desserts and all-purpose, whole wheat/cowpea breads. A rat feeding experiment to evaluate the nutritional qualities of the flours was carried out using Protein Efficiency Ratio (PER) as the evaluated parameter. Weanling male rats were fed diets with 10% protein (unsupplemented and supplemented) from cowpeas or casein (control). Methionine (0.36%), threonine (0.06%) and lysine (0.1%) were the supplementing amino acids used. Unsupplemented diets had very low PERs. The spray-dried flour diet supplemented with methionine had a PER about 15% greater than that of the control. The dry-roasted diet supplemented with methionine, threonine and lysine had a PER approximately equal to the control. It is concluded that it is possible to avoid or alleviate child protein malnutrition with either industrially- or home-produced food products formulated from whole cowpeas.
Type:
text; Dissertation-Reproduction (electronic)
Keywords:
Cowpea as food.; Proteins in human nutrition.
Degree Name:
Ph.D.
Degree Level:
doctoral
Degree Program:
Graduate College; Nutritional Sciences
Degree Grantor:
University of Arizona
Advisor:
Stull, J. W.

Full metadata record

DC FieldValue Language
dc.language.isoen_USen_US
dc.titleCHARACTERISTICS OF PROCESSED FOODS FROM WHOLE COWPEAS (VIGNA SINENSIS)en_US
dc.creatorSales, Miranice Gonzagaen_US
dc.contributor.authorSales, Miranice Gonzagaen_US
dc.date.issued1980en_US
dc.publisherThe University of Arizona.en_US
dc.rightsCopyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.en_US
dc.description.abstractThis research study was designed to develop new food product formulations from whole cowpeas (Vigna sinensis) with high protein content and specific nutritional characteristics adequate to meet the requirements of both malnourished and well-nourished children. Highly acceptable food products were developed from either spray-dried or dry-roasted flours. These included a chocolate-flavored pudding, cowpea "butter," cookies, frozen desserts and all-purpose, whole wheat/cowpea breads. A rat feeding experiment to evaluate the nutritional qualities of the flours was carried out using Protein Efficiency Ratio (PER) as the evaluated parameter. Weanling male rats were fed diets with 10% protein (unsupplemented and supplemented) from cowpeas or casein (control). Methionine (0.36%), threonine (0.06%) and lysine (0.1%) were the supplementing amino acids used. Unsupplemented diets had very low PERs. The spray-dried flour diet supplemented with methionine had a PER about 15% greater than that of the control. The dry-roasted diet supplemented with methionine, threonine and lysine had a PER approximately equal to the control. It is concluded that it is possible to avoid or alleviate child protein malnutrition with either industrially- or home-produced food products formulated from whole cowpeas.en_US
dc.typetexten_US
dc.typeDissertation-Reproduction (electronic)en_US
dc.subjectCowpea as food.en_US
dc.subjectProteins in human nutrition.en_US
thesis.degree.namePh.D.en_US
thesis.degree.leveldoctoralen_US
thesis.degree.disciplineGraduate Collegeen_US
thesis.degree.disciplineNutritional Sciencesen_US
thesis.degree.grantorUniversity of Arizonaen_US
dc.contributor.advisorStull, J. W.en_US
dc.identifier.proquest8107451en_US
dc.identifier.oclc8665848en_US
dc.identifier.bibrecord.b13893117en_US
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