@article{fdi:010080620,
  title = {{I}mpact of traditional processing on proximate composition, folate, mineral, phytate, and alpha-galacto-oligosaccharide contents of two {W}est {A}frican cowpea ({V}igna unguiculata {L}. {W}alp) based doughnuts},
  author = {{A}kissoe, {L}. and {M}adode, {Y}. {E}. and {H}emery, {Y}ouna and {D}onadje, {B}. {V}. and {I}card-{V}erni{\`e}re, {C}hrist{\`e}le and {H}ounhouigan, {D}. {J}. and {M}ouquet {R}ivier, {C}laire},
  editor = {},
  language = {{ENG}},
  abstract = {{D}oughnuts made from cowpea, a highly nutritious pulse, are frequently consumed in {W}est {A}frica. {A}s processing may affect their nutritional composition, cowpea processing into two doughnut types (ata and ata-doco) was characterized, and samples collected from 12 producers in {C}otonou, {B}enin. {P}roximate composition, folate, mineral, phytate, and alpha-galacto-oligosaccharide contents were determined in the raw material, intermediate products, and doughnuts. {M}ass balance was assessed during ata production to monitor folate and alpha-galacto-oligosaccharides distribution, and to determine what steps most influenced their concentration. {A}ta was prepared with dehulled-soaked seeds, and ata-doco with whole or partially dehulled, non-soaked and dry-milled seeds. {A}fter both types of doughnuts production, lipid content increased by 11-33 times compared with raw seeds, due to oil absorption during deep-frying. {M}illing led to an increase of iron content by 50-57 % (ata) and 21-75 % (ata-doco production). {A}lpha-galacto-oligosaccharide contents decreased by 22-57 % after whipping during ata-doco, but not during ata production. {T}he mass balance assessment showed significant reductions of folate (-50 %) and alpha-galacto-oligosaccharides (-33 %) after dehulled seed washing and soaking during ata production. {T}his study showed that the impact of traditional processing on the nutritional value of cowpea-based doughnuts is strong, but highly variable depending on the doughnut type and producers' practices.},
  keywords = {{B}lack-eyed pea ; {A}kara ; {R}affinose ; {S}tachyose ; {V}erbascose ; {V}itamin {B}9 ; {I}ron contamination ; {O}il absorption ; {M}ass balance ; {F}ood analysis ; {F}ood composition ; {B}enin ; {BENIN}},
  booktitle = {},
  journal = {{J}ournal of {F}ood {C}omposition and {A}nalysis},
  volume = {96},
  numero = {},
  pages = {103753 [11 ]},
  ISSN = {0889-1575},
  year = {2021},
  DOI = {10.1016/j.jfca.2020.103753},
  URL = {https://www.documentation.ird.fr/hor/fdi:010080620},
}