Micronisation of cowpeas : the effects on sensory quality, phenolic compounds and bioactive properties

• Main Author: Kayitesi, Eugenie
• Other Authors: Minnaar, Amanda
• Language: en
• Published: University of Pretoria 2014
• Subjects: Cowpeas; Cowpea seeds; Cowpea bioactive components; Micronisation of cowpeas; UCTD
• Online Access: http://hdl.handle.net/2263/32972; Kayitesi, E 2013, 'Micronisation of cowpeas : the effects on sensory quality, phenolic compounds and bioactive properties', PhD thesis, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/32972>

Cowpeas (Vigna unguiculata L. Walp) are legumes recognised as a good source of proteins in developing countries. Cowpeas are mostly utilised as cooked whole seeds. This is often achieved only after boiling for up to 2 hours, resulting in high energy consumption and a long time for food preparation. Micronisation of pre-conditioned cowpeas (± 41 % moisture at 153 °C) reduces their cooking time. During micronisation, cowpea seeds are exposed to electromagnetic radiation with a wavelength range of 1.8 to 3.4μm. For biological materials, the penetration of infrared rays into the food material causes intermolecular vibration, this result in a rapid increase in temperature and water vapour pressure within the seed. Micronisation changes physico-chemical properties of cowpea seeds that may affect sensory properties of cooked cowpeas. Micronisation may also affect cowpea bioactive components such as phenolic compounds and hence their antioxidant properties and bioactive properties. This study aimed at (1) determining the effects of micronisation of pre-conditioned cowpeas on sensory properties of cooked cowpeas and (2) determining the effects of mironisation of pre-conditioned cowpeas on the phenolic compounds, radical scavenging properties and their protective effects against oxidative damage of biomolecules (i.e. low density lipoproteins (LDL), deoxyribonucleic acid (DNA) and red blood cells (RBC). © University of Pretoria vi Micronisation significantly reduced cowpea cooking time by 28 to 49 %, depending on cowpea type. There were significant (P<0.05) increases in roasted aroma and flavour, mushy texture and splitting in all micronised samples. Bechuana white, a light brown cowpea type, was more mushy and split than others. There were significant decreases in firmness, mealiness and coarseness after micronisation for all cowpea types. Micronised cowpeas were darker (lower L* values) than unmicronised cooked cowpeas. Darkening was more evident in light coloured than dark coloured cowpea types. Although micronisation reduces cowpea cooking time, it also affects sensory properties of cowpeas. This might have an influence on consumer acceptance of micronised cowpeas. Twenty seven phenolic compounds were identified in the cowpea types studied: 6 phenolic acids, 14 flavonols and 7 flavan-3-ols. Protocatechuic acid, p-coumaric acid, 4- hydroxybenzoic acid and ferulic acid were the major phenolic acids in cowpeas. Catechin, catechin-3-O-glucoside, myricetin, rutin, quercetin and its mono and diglycosides were present in all cowpea types analysed. Dr Saunders (701.7−849.2 μg/g) (red in colour) and Glenda (571.9−708.1 μg/g) (dark brown in colour) contained the highest total phenolic contents, followed by Bechuana white (361.5−602.3 μg/g) (light brown in colour) and Blackeye (152.0−224.5 μg/g) (cream in colour). More of the flavonols were identified in red and dark brown compared to light brown and cream cowpea types. The red cowpea type contained all the dimers and oligomeric flavan-3-ol species identified in this study. In all cowpea types, extracts from unmicronised (uncooked) cowpeas inhibited copperinduced LDL oxidation in a dose dependent manner. Extracts from all samples analysed exhibited protective effects against AAPH (2, 2'-azobis (2-amidinopropane) hydrochloride) induced RBC haemolysis and DNA damage. Extracts from more pigmented cowpeas, i.e. Dr Saunders, Glenda and Bechuana white, had significantly (P<0.05) higher levels of total phenolics, total flavonoids and radical scavenging properties than Blackeye (less pigmented). Extracts from more pigmented cowpeas also offered higher protection against AAPH-induced DNA and copper-induced LDL oxidation damage than extracts from less pigmented cowpeas. These results indicate protection of biomolecules e.g. DNA, LDL and RBC) from oxidative damage and have a potential to reduce oxidative stress implicated in the development of chronic diseases. This is because cowpea phenolic compounds possess the ability to reduce oxidative damage associated with development of these diseases. © University of Pretoria vii Pigmented cowpea types may be recommended for health applications as they show more potential as source of antioxidants compared to the less pigmented cowpeas. Extracts from micronised (uncooked and cooked) samples of Dr Saunders and Glenda cowpeas had significantly higher concentrations of ferulic acid and p-coumaric acid compared with unmicronised samples. Para-coumaric acid concentrations were higher in all micronised samples of Blackeye cowpeas than in unmicronised samples. The micronisation process could release cell wall bound ferulic acid and p-coumaric, increasing their concentrations in micronised samples. On the contrary, extracts from all micronised samples of Bechuana white and Glenda cowpeas had lower concentrations of catechin than unmicronised samples. Results indicated that total extractable phenolics were lower in micronised samples of cowpea types than unmicronised samples. Futhermore, extracts from micronised samples of all cowpea types showed less protective effect against LDL oxidation than extracts from unmicronised samples. However, for most cowpea types there was no significant difference in total flavonoid contents (TFC) and Trolox equivalent antioxidant capacity (TEAC) values of cooked samples of both micronised and unmicronised. Micronisation did not affect the protective effects of cowpeas against AAPH-induced RBC haemolysis and oxidative DNA damage. Micronisation, followed by cooking, may have generated heat-induced antioxidants such as Maillard reaction products contributing to radical scavenging properties in micronised (cooked) cowpea samples. Though micronised samples had lower concentrations of some phenolic compounds and total extractable phenolics than unmicronised samples, micronised cowpea samples still exhibited radical scavenging properties and offered protective effects against oxidative damage of LDL, DNA and RBC and therefore may offer potential health benefits to consumers. === Thesis (PhD)--University of Pretoria, 2013. === gm2013 === Food Science === Unrestricted