Nutritional and Functional Properties of Cameroonian Cowpea and Bambara Groundnut
Author Information
Author(s): Muacevic Alexander, Adler John R, Nameni Rosine Ornella, Todem David, Woumbo Cerile Ypolyte, Bidingha A. Goufani Ronald, Tekou Florian Amel, Zokou Ronice, Kuate Dieudonne, Tamokou Jean-De-Dieu
Primary Institution: Department of Biochemistry, University of Dschang
Hypothesis
The study aimed to evaluate the effects of steaming and frying on the nutritional and functional properties of Cameroonian cowpea and Bambara groundnut.
Conclusion
Cowpea and Bambara groundnuts are valuable sources of proteins and energy, but cooking methods like steaming and frying reduce their nutritional and antioxidant properties.
Supporting Evidence
- Both steaming and frying increased the lipid content of cowpea and Bambara groundnut.
- Cooking methods reduced the protein and carbohydrate contents of the legumes.
- Cowpea exhibited the highest total phenolic and flavonoid contents.
- Antioxidant capacities were negatively impacted by cooking due to the destruction of bioactive compounds.
- Alpha-amylase and alpha-glucosidase inhibitory capacities were reduced after culinary treatments.
Takeaway
Cowpeas and Bambara groundnuts are healthy foods, but cooking them can make them less nutritious.
Methodology
The study assessed the nutritional values, antioxidant activities, and inhibitory effects on alpha-amylase and alpha-glucosidase of cowpea and Bambara groundnut dishes prepared by steaming and frying.
Limitations
The study's scope of culinary methods was narrow, limiting broader applicability.
Statistical Information
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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