Abstract
Objective: To produce cowpea and soybean malts of acceptable diastatic quality and evaluate changes in chemical composition of the malted cowpea and soybean. Materials and Methods: Malts of cowpea and soybean were produced by steeping in clean tap water for 4 hours, air rested for 2 hours and re-steeped in water for 4 hours. The out-of-steep grains were germinated in the dark for 72 hours and oven dried at 50 °C. The malts were analyzed for diastatic activity and their contents of moisture, protein, sugar, fat, peroxidation products, phytate, tannin and trypsin inhibitor. Results: After malting, the diastatic activity of cowpea increased from 28.87 to 63.33 °L while soybean’s increased from 27.33 to 30.00 °L. The moisture, protein and sugar contents also increased while the fat content decreased, TBA content increased in cowpea (0.002 to 0.003 mg/100g) but remained unchanged in soybean. Phytate and tannin contents decreased in cowpea but increased in soybean, while the activity of trypsin inhibitor increased in cowpea, but decreased in soybean. Conclusion: Cowpea and soybean malts of acceptable diastatic and nutritional quality were produced by the two-step wet steep malting process. The malts could be resourcefully applied to increasing nutrient density in foods particularly when used to as enrichment agents. However, cowpea malts may not be suitable for storage because of the increased TBA content.Key words: cowpea, soybean, malting, chemical composition.
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Claims 15
Claim · model-written summary
Malting increased cowpea diastatic activity from 28.87 to 63.33 °L.
- Taxon
- cowpea
Vigna unguiculatae0 - Treatment
- maltinge0
- Outcome
- diastatic activitye0
- Direction
- increasede0
- Value
- 28.87 to 63.33 °Le0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“After malting, the diastatic activity of cowpea increased from 28.87 to 63.33 °L”
Claim · model-written summary
Malting increased soybean diastatic activity from 27.33 to 30.00 °L.
- Taxon
- soybean
Glycine maxe0 - Treatment
- maltinge0
- Outcome
- diastatic activitye0
- Direction
- increasede0
- Value
- 27.33 to 30.00 °Le0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“After malting, the diastatic activity of cowpea increased from 28.87 to 63.33 °L while soybean’s increased from 27.33 to 30.00 °L”
Claim · model-written summary
Malting increased cowpea moisture, protein and sugar contents.
- Taxon
- CowpeaVigna unguiculatat0
- Treatment
- Maltingt1
- Outcome
- moisture, protein and sugar contentse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The moisture, protein and sugar contents also increased”
t0“Cowpea”
t1“Malting”
Claim · model-written summary
Malting increased soybean moisture, protein and sugar contents.
- Taxon
- SoybeansGlycine maxt0
- Treatment
- Maltingt1
- Outcome
- moisture, protein and sugar contentse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The moisture, protein and sugar contents also increased”
t0“Soybeans”
t1“Malting”
Claim · model-written summary
Malting decreased cowpea fat content.
- Taxon
- CowpeaVigna unguiculatat0
- Treatment
- Maltingt1
- Outcome
- fat contente0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the fat content decreased”
t0“Cowpea”
t1“Malting”
Claim · model-written summary
Malting decreased soybean fat content.
- Taxon
- SoybeansGlycine maxt0
- Treatment
- Maltingt1
- Outcome
- fat contente0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the fat content decreased”
t0“Soybeans”
t1“Malting”
Claim · model-written summary
Cowpea TBA content increased from 0.002 to 0.003 mg/100g after malting.
- Taxon
- cowpeaVigna unguiculatae0
- Treatment
- Maltingt0
- Outcome
- TBA contente0
- Direction
- increasede0
- Value
- 0.002 to 0.003 mg/100ge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“TBA content increased in cowpea (0.002 to 0.003 mg/100g)”
t0“Malting”
Claim · model-written summary
Soybean TBA content remained unchanged after malting.
- Taxon
- soybeanGlycine maxe0
- Treatment
- Maltingt0
- Outcome
- TBA contente0
- Direction
- remained unchangede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“TBA content increased in cowpea (0.002 to 0.003 mg/100g) but remained unchanged in soybean”
t0“Malting”
Claim · model-written summary
Malting decreased cowpea phytate and tannin contents.
- Taxon
- cowpeaVigna unguiculatae0
- Treatment
- Maltingt0
- Outcome
- Phytate and tannin contentse0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Phytate and tannin contents decreased in cowpea but increased in soybean”
t0“Malting”
Claim · model-written summary
Malting increased soybean phytate and tannin contents.
- Taxon
- soybeanGlycine maxe0
- Treatment
- Maltingt0
- Outcome
- Phytate and tannin contentse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Phytate and tannin contents decreased in cowpea but increased in soybean”
t0“Malting”
Claim · model-written summary
Malting increased cowpea trypsin inhibitor activity.
- Taxon
- cowpeaVigna unguiculatae0
- Treatment
- Maltingt0
- Outcome
- activity of trypsin inhibitore0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the activity of trypsin inhibitor increased in cowpea, but decreased in soybean”
t0“Malting”
Claim · model-written summary
Malting decreased soybean trypsin inhibitor activity.
- Taxon
- soybeanGlycine maxe0
- Treatment
- Maltingt0
- Outcome
- activity of trypsin inhibitore0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the activity of trypsin inhibitor increased in cowpea, but decreased in soybean”
t0“Malting”
Claim · model-written summary
The two-step wet steep process produced cowpea malt of acceptable diastatic and nutritional quality.
- Taxon
- CowpeaVigna unguiculatae0
- Treatment
- two-step wet steep malting processe0
- Outcome
- acceptable diastatic and nutritional qualitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cowpea and soybean malts of acceptable diastatic and nutritional quality were produced by the two-step wet steep malting process”
Claim · model-written summary
The two-step wet steep process produced soybean malt of acceptable diastatic and nutritional quality.
- Taxon
- soybeanGlycine maxe0
- Treatment
- two-step wet steep malting processe0
- Outcome
- acceptable diastatic and nutritional qualitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cowpea and soybean malts of acceptable diastatic and nutritional quality were produced by the two-step wet steep malting process”
Claim · model-written summary
The authors caution that cowpea malt may be unsuitable for storage because of increased TBA content.
- Taxon
- cowpeaVigna unguiculatae0
- Outcome
- may not be suitable for storagee0
- Qualifier
- because of the increased TBA contente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“cowpea malts may not be suitable for storage because of the increased TBA content”
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