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Effects of storage conditions on the trypsin inhibitor content in flour and whole seeds of cowpea (Vigna unguiculata).

Author(s) : PIERGIOVANNI A. R., DELLA GATTA C., PERRINO P.

Type of article: Article

Summary

Cowpeas stored for 100 days under different conditions were evaluated for changes in trypsin inhibitor activity. Storage at 4 or 40 deg C produced reductions of antitryptic activity ranging from 20 to 30%. A high temperature (40 deg C) coupled to high relative humidity (95%) gave the maximum rate of trypsin inhibitor activity disappearance.

Details

  • Original title: Effects of storage conditions on the trypsin inhibitor content in flour and whole seeds of cowpea (Vigna unguiculata).
  • Record ID : 1994-1639
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 26 - n. 5
  • Publication date: 1993

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