dc.contributor.author |
Wawire, Michael |
|
dc.contributor.author |
Oey, Indrawati |
|
dc.contributor.author |
Mathooko, Francis M. |
|
dc.contributor.author |
Njoroge, Charles K. |
|
dc.contributor.author |
Shitanda, Douglas |
|
dc.contributor.author |
Sila, Daniel |
|
dc.contributor.author |
Hendrickx, Marc |
|
dc.date.accessioned |
2023-12-07T08:39:06Z |
|
dc.date.available |
2023-12-07T08:39:06Z |
|
dc.date.issued |
2012-03 |
|
dc.identifier.citation |
Journal of Food Composition and Analysis Volume 25, Issue 2, Pages 160-165 |
en_US |
dc.identifier.issn |
0889-1575 |
|
dc.identifier.issn |
1096-0481 |
|
dc.identifier.uri |
https://www.sciencedirect.com/science/article/abs/pii/S0889157511002262 |
|
dc.identifier.uri |
http://repository.seku.ac.ke/handle/123456789/7445 |
|
dc.description |
DOI: https://doi.org/10.1016/j.jfca.2011.11.003 |
en_US |
dc.description.abstract |
Cowpea leaves (Vigna unguiculata) are highly consumed in Africa because the plant is easy to cultivate and highly disease/drought tolerant. The vegetables are harvested between 4 and 9 weeks of maturity. The objectives of this study were to (i) investigate the effect of vegetable maturity on total folate content, poly-γ-glutamate profile and mineral content and (ii) evaluate the effect of thermal treatments on folate stability and its poly-γ-glutamate profile changes. The total folate content and the folate poly-γ-glutamate chain length increased with increasing maturity of the vegetables. Folate occurred predominantly as tri-γ-glutamates (55%); chain lengths of up to tetra-γ-glutamates (14%) for 4-week-old vegetables. For 6- and 8-week-old vegetables, they occurred mainly as penta-γ-glutamates (78 and 60% respectively); chain lengths of up to hexa and hepta-γ-glutamates respectively. On crushing raw vegetables, at all stages of maturity, there was enzymatic conversion to short chain folate poly-γ-glutamates indicating the presence of endogenous γ-glutamyl hydrolase. Heating (30–70 °C for10 min) affected the stability and profile of folates. There was a general decline (>60%) in the levels of minerals during maturation of the vegetables. In conclusion, the maturity stage is an important factor in optimizing the type and quantity of these micronutrients. |
en_US |
dc.language.iso |
en |
en_US |
dc.publisher |
Elsevier |
en_US |
dc.title |
Effect of harvest age and thermal processing on poly-γ-glutamate folates and minerals in African cowpea leaves (Vigna unguiculata) |
en_US |
dc.type |
Article |
en_US |