Natural Fermentation of Cowpea (Vigna unguiculata) Flour Improves the Nutritive Utilization of Indispensable Amino Acids and Phosphorus by Growing Rats

Nutrients

卷:12

Ignacio Fernández-Fígares¹  Jole Martino²  JesusM. Porres²  Garyfallia Kapravelou²  Rosario Martínez² 

[1] Department of Physiology and Biochemistry of Animal Nutrition, Estación Experimental del Zaidín (EEZ), CSIC, Profesor Albareda 1, 18008 Granada, Spain;

[2] Department of Physiology, Institute of Nutrition and Food Technology, Universidad de Granada, Campus Universitario Cartuja s/n, 18071 Granada, Spain;

关键词: Vigna unguiculata;    fermentation;    digestibility;    amino acids;    mineral bioavailability;    rat;   

DOI  :  10.3390/nu12082186

来源: DOAJ

【 摘 要 】

Cowpea (Vigna unguiculata) is among the most cultivated legumes, with interesting agronomic and environmental properties, and great potential as a nutritious food. The nutritional value of cowpea can be improved by technological processing. In this study, we showed that natural fermentation improved bioavailability of protein, amino acids, and dietary essential minerals from cowpea in growing rats, thus strengthening its potential value as functional food or food supplement. Forty Wistar albino rats (48 ± 1.8 g), were fed one of four experimental diets (n = 10 rats per diet): casein, raw cowpea, fermented cowpea or fermented and autoclaved cowpea. Despite lower growth indices of raw and fermented cowpea protein (PER, FTI) than casein, fermentation enhanced apparent digestibility of arginine, leucine, lysine, methionine, phenylalanine, tyrosine, and valine, and true digestibility of essential amino acids, except for tyrosine and valine, compared to raw cowpea. On the other hand, autoclaving of fermented cowpea flour decreased apparent, as did true digestibility of sulfur amino acids. Regarding the nutritive utilization of dietary essential minerals, Vigna unguiculata was a good source of available P, Mg, and K, while fermentation significantly improved the availability of P. Overall, cowpea was a good source of digestible essential amino acids and minerals and fermentation significantly improved its nutritional value that was not further enhanced by autoclaving.

【 授权许可】

Unknown