Abstract
Seasonal production limits the effective utilization of cowpea, which is regarded as food and a cash income crop in most African rural communities. To reduce the bacterial content and inactivate the naturally occurring enzymes that could induce undesirable changes during storage of the vegetable, blanching is applied. However, loss in flavor and nutritional value is experienced. Therefore, a study was conducted to investigate the effects of different blanching times on cowpea at a constant temperature, on its nutritive value. A 2 kg sample of fresh leaves was divided into four portions and blanched at 95°C for 0 (control), 2.5, 5, and 10 min. The study was arranged in a completely randomized design in triplicate. Collected data included moisture, total phenolic, antioxidant activity, and minerals [calcium (Ca), potassium (K), cobalt (Co), chromium (Cr), and silicon (Si)]. Compared to the control, total phenolic increased at 2.5 min to 9.83 mg GAE/g but then decreased by 4.99 and 4.60 mg GAE/g at 5 and 10 min of blanching time, respectively. Similarly, antioxidant activity increased at 2.5 min to 1025 μ g AAE/g of WM, but reduced by 751.71 and 641.80 μ g AAE/g of WM at 5 and 10 min, respectively. Ca increased at 2.5, 5, and 10 min by 69.10, 62.47, and 74.53 mg/L, respectively. Similarly, K increased at 2.5, 5, and 10 min by 31.57, 49.13, and 46.03 mg/L, respectively. Contrarily, Co decreased by 7.65, 7.37, and 9.29 mg/L at 2.5, 5, and 10 min of blanching, respectively. Similarly, Cr also decreased at 2.5, 5, and 10 min, by 0.23, 0.35, and 0.56 mg/L, respectively. Si increased at 2.5 and 10 min by 4.15 and 3.31 mg/L and reduced at 5 min by 1.61 mg/L. Therefore, blanching time of 2.5 min at a constant temperature of 95°C increased the tested nutritive elements, except for moisture, Co, and Cr.
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Claims 10
Claim · model-written summary
Blanching for 2.5 min increased total phenolic of cowpea leaves to 9.83 mg GAE/g relative to the control.
- Taxon
- Cowpea
Vigna unguiculatat0 - Treatment
- 2.5 mine0
- Outcome
- total phenolice1
- Direction
- increasede0
- Value
- 9.83 mg GAE/ge0
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cowpea”
e0“Compared to the control, total phenolic increased at 2.5 min to 9.83 mg GAE/g”
e1“Compared to the control, total phenolic”
Claim · model-written summary
Blanching for 5 and 10 min decreased total phenolic by 4.99 and 4.60 mg GAE/g.
- Taxon
- CowpeaVigna unguiculatat0
- Treatment
- 5 and 10 min of blanching timee0
- Outcome
- total phenolice1
- Direction
- decreasede0
- Value
- 4.99 and 4.60 mg GAE/ge0
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cowpea”
e0“but then decreased by 4.99 and 4.60 mg GAE/g at 5 and 10 min of blanching time, respectively”
e1“Compared to the control, total phenolic”
Claim · model-written summary
Blanching for 2.5 min increased antioxidant activity to 1025 ug AAE/g of WM.
- Taxon
- CowpeaVigna unguiculatat0
- Treatment
- 2.5 mine0
- Outcome
- antioxidant activitye0
- Direction
- increasede0
- Value
- 1025 μ g AAE/g of WMe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cowpea”
e0“Similarly, antioxidant activity increased at 2.5 min to 1025 μ g AAE/g of WM, but reduced by 751.71 and 641.80 μ g AAE/g of WM at 5 and 10 min, respectively”
Claim · model-written summary
Blanching for 5 and 10 min reduced antioxidant activity by 751.71 and 641.80 ug AAE/g of WM.
- Taxon
- CowpeaVigna unguiculatat0
- Treatment
- 5 and 10 mine0
- Outcome
- antioxidant activitye0
- Direction
- reducede0
- Value
- 751.71 and 641.80 μ g AAE/g of WMe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cowpea”
e0“Similarly, antioxidant activity increased at 2.5 min to 1025 μ g AAE/g of WM, but reduced by 751.71 and 641.80 μ g AAE/g of WM at 5 and 10 min, respectively”
Claim · model-written summary
Blanching for 2.5, 5 and 10 min increased Ca by 69.10, 62.47 and 74.53 mg/L.
- Taxon
- CowpeaVigna unguiculatat0
- Treatment
- 2.5, 5, and 10 mine0
- Outcome
- Cae0
- Direction
- increasede0
- Value
- 69.10, 62.47, and 74.53 mg/Le0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cowpea”
e0“Ca increased at 2.5, 5, and 10 min by 69.10, 62.47, and 74.53 mg/L, respectively”
Claim · model-written summary
Blanching for 2.5, 5 and 10 min increased K by 31.57, 49.13 and 46.03 mg/L.
- Taxon
- CowpeaVigna unguiculatat0
- Treatment
- 2.5, 5, and 10 mine0
- Outcome
- Ke0
- Direction
- increasede0
- Value
- 31.57, 49.13, and 46.03 mg/Le0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cowpea”
e0“K increased at 2.5, 5, and 10 min by 31.57, 49.13, and 46.03 mg/L, respectively”
Claim · model-written summary
Blanching for 2.5, 5 and 10 min decreased Co by 7.65, 7.37 and 9.29 mg/L.
- Taxon
- CowpeaVigna unguiculatat0
- Treatment
- 2.5, 5, and 10 min of blanchinge0
- Outcome
- Coe0
- Direction
- decreasede0
- Value
- 7.65, 7.37, and 9.29 mg/Le0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cowpea”
e0“Co decreased by 7.65, 7.37, and 9.29 mg/L at 2.5, 5, and 10 min of blanching, respectively”
Claim · model-written summary
Blanching for 2.5, 5 and 10 min decreased Cr by 0.23, 0.35 and 0.56 mg/L.
- Taxon
- CowpeaVigna unguiculatat0
- Treatment
- 2.5, 5, and 10 mine0
- Outcome
- Cre0
- Direction
- decreasede0
- Value
- 0.23, 0.35, and 0.56 mg/Le0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cowpea”
e0“Cr also decreased at 2.5, 5, and 10 min, by 0.23, 0.35, and 0.56 mg/L, respectively”
Claim · model-written summary
Blanching for 2.5 and 10 min increased Si by 4.15 and 3.31 mg/L.
- Taxon
- CowpeaVigna unguiculatat0
- Treatment
- 2.5 and 10 mine0
- Outcome
- Sie0
- Direction
- increasede0
- Value
- 4.15 and 3.31 mg/Le0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cowpea”
e0“Si increased at 2.5 and 10 min by 4.15 and 3.31 mg/L and reduced at 5 min by 1.61 mg/L”
Claim · model-written summary
Blanching for 5 min reduced Si by 1.61 mg/L.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cowpea”
e0“Si increased at 2.5 and 10 min by 4.15 and 3.31 mg/L and reduced at 5 min by 1.61 mg/L”
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