%0 Journal Article
%9 ACL : Articles dans des revues avec comité de lecture répertoriées par l'AERES
%A Akissoe, L.
%A Madode, Y. E.
%A Hemery, Youna
%A Donadje, B. V.
%A Icard-Vernière, Christèle
%A Hounhouigan, D. J.
%A Mouquet Rivier, Claire
%T Impact of traditional processing on proximate composition, folate, mineral, phytate, and alpha-galacto-oligosaccharide contents of two West African cowpea (Vigna unguiculata L. Walp) based doughnuts
%D 2021
%L fdi:010080620
%G ENG
%J Journal of Food Composition and Analysis
%@ 0889-1575
%K Black-eyed pea ; Akara ; Raffinose ; Stachyose ; Verbascose ; Vitamin B9 ; Iron contamination ; Oil absorption ; Mass balance ; Food analysis ; Food composition ; Benin
%K BENIN
%M ISI:000607030500010
%P 103753 [11 ]
%R 10.1016/j.jfca.2020.103753
%U https://www.documentation.ird.fr/hor/fdi:010080620
%> https://www.documentation.ird.fr/intranet/publi/2021/02/010080620.pdf
%V 96
%W Horizon (IRD)
%X Doughnuts made from cowpea, a highly nutritious pulse, are frequently consumed in West Africa. As 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 Cotonou, Benin. Proximate composition, folate, mineral, phytate, and alpha-galacto-oligosaccharide contents were determined in the raw material, intermediate products, and doughnuts. Mass balance was assessed during ata production to monitor folate and alpha-galacto-oligosaccharides distribution, and to determine what steps most influenced their concentration. Ata was prepared with dehulled-soaked seeds, and ata-doco with whole or partially dehulled, non-soaked and dry-milled seeds. After both types of doughnuts production, lipid content increased by 11-33 times compared with raw seeds, due to oil absorption during deep-frying. Milling led to an increase of iron content by 50-57 % (ata) and 21-75 % (ata-doco production). Alpha-galacto-oligosaccharide contents decreased by 22-57 % after whipping during ata-doco, but not during ata production. The mass balance assessment showed significant reductions of folate (-50 %) and alpha-galacto-oligosaccharides (-33 %) after dehulled seed washing and soaking during ata production. This 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.
%$ 054