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KMID : 1134820180470030288
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 3 p.288 ~ p.297
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Effect of Germination and Roasting Treatment on the Quality and Physicochemical Characteristics of Cowpea Flour
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Lee Ji-Hae
Kim Hyun-Joo
Lee Byong-Won
Lee Yu-Young
Lee Byoung-Kyu
Woo Koan-Sik
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Abstract
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The change in quality and physicochemical characteristics of cowpea flour after a germination and roasting treatment were evaluated. The moisture content of roasted cowpea flour decreased significantly with increasing roasting temperature and time, and the crude ash, protein, and fat contents increased. The water binding capacity of the roasted cowpea flour without and with germination increased significantly according to the roasting temperatures and times, but the water solubility index and swelling power decreased. The lightness of the roasted cowpea flour decreased significantly, and the redness and yellowness increased. The phenolic compounds and radical scavenging activity of the roasted cowpea flour increased with increasing roasting temperature and times. The total polyphenol contents of the roasted cowpea flour without and with germination were 4.27∼6.17 and 2.84∼4.83 mg gallic acid equivalents/g, respectively, and the total flavonoid contents were 3.22∼4.67 and 2.47∼3.07 mg catechin equivalents/g, respectively. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of roasted cowpea flour without and with germination was 272.14∼460.47 and 198.04∼344.10 mg Trolox equivalent (TE)/100 g, respectively, and the 2,2’-azino- bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity was 367.71∼531.35 and 219.93∼416.30 mg TE/100 g, respectively. Therefore, it is necessary to set quality standards for each application considering the quality and antioxidant properties of roasted cowpea flour.
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KEYWORD
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cowpea flours, germination, roasting, quality characteristics, physicochemical characteristics
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