Individualistic impact of unit operations of production, at household level, on some antinutritional factors in selected cowpea-based food products.

Abstract

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%).