Effect of extrusion conditions and lipoxygenase inactivation treatment on the physical and nutritional properties of corn/cowpea (Vigna unguiculata) blends
- Odri Sosa-Moguela(Author),
- ,
- Alma Martínez-Ayalab(Author),
- Rolando Gonzálezc(Author),
- Silvina Dragoc(Author),
- David Betancur-Anconaa(Author)
- aUniversidad Autonoma de Yucatan,
- bInstituto Politécnico Nacional,
- cUniversidad Nacional del Litoral
Open access
Publication Information
Output type
Original language
EnglishPages from-to (Number of pages)
Pages 341-354 (14 pages)Journal (Volume, Issue Number)
International Journal of Food Sciences and Nutrition (Volume 60, Issue SUPPL. 7)Publication milestones
- Published - 01/09/2009
Publication status
ISSN
0963-7486External Publication IDs
- Scopus: 77951452799
- PubMed: 19763991
Abstract
The influence of lipoxygenase inactivation and extrusion cooking on the physical and nutritional properties of corn/cowpea (Vigna unguiculata) blends was studied. Corn was blended in an 80:15 proportion with cowpea flour treated to inactivate lipoxygenase (CI) or non-inactivated cowpea flour (CNI). Extrusion variables were temperature (150°C, 165°C and 180°C) and moisture (15%, 17% and 19%). Based on their physical properties, the 165°C/15% corn:CNI, and 165°C/15% corn:CI, and 150°C/15% corn:CI blends were chosen for nutritional quality analysis. Extrudate chemical composition indicated high crude protein levels compared with standard corn-based products. With the exception of lysine, essential amino acids content in the three treatments met FAO requirements. Extrusion and lipoxygenase inactivation are promising options for developing corn/cowpea extruded snack products with good physical properties and nutritional quality.