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首页> 美国卫生研究院文献>Food Science Nutrition >Individualistic impact of unit operations of production at household level on some antinutritional factors in selected cowpea‐based food products
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Individualistic impact of unit operations of production at household level on some antinutritional factors in selected cowpea‐based food products

机译：家庭水平的单位生产经营对某些基于cow豆的食品中某些抗营养因子的个人影响

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The individualistic effect of unit operations of production, at household level, on some antinutritional factors in selected cowpea‐based food products (moin‐moin, akara, and gbegiri) was investigated. Four cowpea types (IT93K‐452‐1, IT95K‐499s‐35, IT97K‐568‐18, and market sample) were used for the study, whereas the three traditional food products were produced from each of the cowpea types, respectively. The results revealed that every unit operation involved in the production of moin‐moin, akara or gbegiri contributed to the overall reduction of trypsin inhibitor activity (TIA), phytic acid (PA), and tannin; though at varying degrees. In the production of moin‐moin, the major contributions to the overall reduction in TIA were from steaming (64.2–72.0%), second‐stage soaking (9.7–11.9%), and dehulling (9.4–10.2%). The contributions to the overall reduction in PA were from dehulling (34.0–40.4%), preliminary soaking (15.4–21.0%), and steaming (7.8–14.0%), whereas that of tannin were from dehulling (39.7–47.6%), steaming (19.6–24.7%), and preliminary soaking (9.8–15.9%). For akara production, the major contributions to TIA reduction were from deep frying (64.2–72.0%), second‐stage soaking (9.7–11.9%), and dehulling (9.4–10.2%). The PA reduction was from dehulling (34.0–40.4%), preliminary soaking (15.4–21.0%), and deep frying (9.6–15.9%), whereas that of tannin reduction was from dehulling (39.7–47.6%), deep frying (20.7–25.3%), and preliminary soaking (9.8–15.9%). In the production of gbegiri, the overall reduction in TIA was contributed from pressure cooking (79.0–84.8%), preliminary soaking (5.8–11.3%), and dehulling (9.4–10.2%). The reduction in PA was contributed by dehulling (34.0–40.4%), pressure cooking (24.7–35.0%), and preliminary soaking (15.4–21.0%), whereas the overall reduction in tannin content was similarly contributed by dehulling (39.7–47.6%), pressure cooking (29.8–34.4%), and preliminary soaking (9.8–15.9%).
机译：研究了家庭水平单位生产操作对某些基于cow豆的食品（月食，阿卡拉和格贝吉里）中某些抗营养因子的个体作用。本研究使用了四种cow豆类型（IT93K-452-1，IT95K-499s-35，IT97K-568-18和市场样本），而三种传统食品分别是每种of豆生产的。结果表明，参与产生moin-moin，akara或gbegiri的每个单元操作均导致胰蛋白酶抑制剂活性（TIA），植酸（PA）和单宁的总体降低；虽然程度不同。在moin-moin的生产中，TIA总体减少的主要贡献来自汽蒸（64.2-72.0％），第二阶段浸泡（9.7-11.9％）和脱壳（9.4-10.2％）。对总PA降低的贡献来自脱皮（34.0–40.4％），初步浸泡（15.4–21.0％）和蒸制（7.8–14.0％），而单宁来自脱皮（39.7–47.6％），蒸（19.6–24.7％）和初步浸泡（9.8–15.9％）。对于Akara生产，减少TIA的主要贡献来自油炸（64.2–72.0％），第二阶段浸泡（9.7–11.9％）和脱壳（9.4–10.2％）。单宁减少量来自脱皮（34.0–40.4％），初步浸泡（15.4–21.0％）和油炸（9.6–15.9％），而单宁含量降低来自脱皮（39.7–47.6％），深油炸（ 20.7–25.3％）和初步浸泡（9.8–15.9％）。在gbegiri的生产中，TIA的总体下降来自压力烹饪（79.0–84.8％），初步浸泡（5.8–11.3％）和脱皮（9.4-10.2％）。脱皮（34.0–40.4％），压力蒸煮（24.7–35.0％）和初步浸泡（15.4–21.0％）导致了PA的降低，而脱皮的单宁含量总体降低了同样的原因（39.7–47.6） ％），高压烹饪（29.8–34.4％）和初步浸泡（9.8–15.9％）。

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