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Cited by 52Food Nutrient Composition and Product DevelopmentChild Nutrition and Water AccessFood composition and properties

The DOI matches its Crossref record; 10 of the 11 references it cites were found in a registry or an index.

Nutritional quality of germinated cowpea flour (Vigna unguiculata) and its application in home prepared powdered weaning foods

Jirapa, P., Normah, H., Zamaliah, M.M., Asmah, R., Mohamad, K.·2001·Plant Foods for Human Nutrition
DOI 10.1023/a:1011142512750
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Abstract

Amino acid profiles, protein digestibility, corrected amino acid scores (PDCAAS), chemical scores, essential amino acid indexes, and calculated biological values of controlcowpea flour (CCF), germinated cowpea flour (GCF) prepared from cowpeas germinated at 25 degrees C for either 24 h or 48 h and weaning foods prepared from cowpea flours were determined. Locally available rice, cowpea flour, banana-pumpkin slurry, and skim milk powder and sucrose in the ratio 35:35:15:15:5 were used to formulate weaning food containing not less than 15% protein. The ingredients were cooked into a slurry and oven-dried to produce flakes. The nutritional and sensory qualities of the weaning products were evaluated. Germination had little effect on the amino acid profile of cowpeas. In vitro protein quality and starch digestibility were improved in germinated cowpea flour. The PDCAAS of 24 h germinated cowpea flour (GCF) weaning food was higher (55.49%) than CCF-weaning food (46.74%). Vitamin A activity in 24 h GCF weaning food was higher than in CCF-weaning food. In vitro starch digestibilities of 24 h GCF and 48 h GCF-weaning foods were higher than that of CCF weaning food. The 24 h GCF-weaning food which had a higher overall acceptability score by sensory panelist than 48 h GCF and CCF-weaning food is recommended for household consumption.

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Citations

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Research works printed but not linked: 7

  1. Bressani R (1985) Nutritive value of cowpea. In: Singh SR, Rachie KO (eds), Cowpea Research, Production and Utilization. New York: John Wiley & Sons, p 353.
  2. Codex Alimentarius Commission (1976) Joint FAO/WHO Food Standards Program. Recommended International Standards for Foods for Infants and Children. Rome: Secretariat of the Joint FAO/WHO Foods Standard Program, CAC/RS 72/74.
  3. FAO/WHO (1989) Protein Quality Evaluation, Report of a Joint FAO/WHO Expert Consultation. Rome: Food and Agriculture Organization (FAO Food and Nutrition Paper, No (51). 216
  4. Water R, Akeson R, Staahamann M (1983) Pancreatin digestibility index of protein quality evaluation. J Nutr 64: 257–260.
  5. Som J No, Prajwala Mouliswar, Deniel VA, Malleshi NG, Venkat Rao S (1992) Digestibility of protein and starch in malted weaning foods. J Food Sci Tech 29: 262–263.
  6. Ghulam S, Botting HG, Peace RW (1988) Complete amino acid analysis in hydrolyses of foods and feaces by liquid chromatography of pre column phenylisothiocynate derivatives. J Assoc Off Anal Chem 71: 1172–1175.
  7. SAS (1990) SAS User's Guide: Basics, Version 5th edn. Cary, NC: SAS Institute Inc., 1290 pp.

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Metadata

Authors
Jirapa, P., Normah, H., Zamaliah, M. M., Asmah, R., & Mohamad, K.
Affiliations
Universiti Putra Malaysia (MY)
ORCID
Normah, H.
Venue
Plant Foods for Human Nutrition
Publisher
Springer Science and Business Media LLC
Published
2001-09
Volume
56
Issue
3
Pages
203-216
ISSN
  • 0033-5134 (ISSN-L)
  • 0921-9668
  • 1573-9104
DOI
10.1023/a:1011142512750
OpenAlex
W1508259711
Cited by
52
References
11
Citations by year
2025: 1 · 2024: 5 · 2023: 3 · 2022: 2 · 2021: 4 · 2020: 4 · 2018: 1 · 2017: 1 · 2016: 3 · 2015: 1 · 2014: 3 · 2013: 2 · 2012: 4
FWCI
1.83
Type
journal article
Language
en
Open access
closed
Licence
Locations
  • Plant Foods for Human Nutrition (publishedVersion)
  • PubMed (publishedVersion)
  • Universiti Putra Malaysia Institutional Repository (Universiti Putra Malaysia) (acceptedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
  • Health Sciences › Nursing › Nutrition and Dietetics › Child Nutrition and Water Access
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords
cowpea, complementary foods, amino acid composition, protein digestibility, PDCAAS, in vitro starch digestibility, vitamin A activity, sensory acceptability, home-prepared food, protein quality
MeSH terms
Amino Acids, Dietary Proteins, Digestion, Flour, Food Analysis, Food Handling, Humans, Infant, Infant Food, Fabaceae, Malaysia, Nutritive Value, Taste, Time Factors, Vitamin A, Weaning, Germination

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CoChat. (2026). Citation check: Nutritional quality of germinated cowpea flour (Vigna unguiculata) and its application in home prepared powdered weaning foods. https://app.cochat.ai/papers/10.1023/a:1011142512750
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Jirapa, P., Normah, H., Zamaliah, M. M., Asmah, R., & Mohamad, K. (2001). Nutritional quality of germinated cowpea flour (Vigna unguiculata) and its application in home prepared powdered weaning foods. Plant Foods for Human Nutrition. https://doi.org/10.1023/a%3A1011142512750