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

Autor: Akissoé, L., Madodé, Y.E., Hemery, Y.M. ^*, Donadjè, B.V., Icard-Vernière, C., Hounhouigan, D.J., Mouquet-Rivier, C.

Publikováno v: In Journal of Food Composition and Analysis March 2021 96

Current Consumption of Traditional Cowpea-Based Dishes in South Benin Contributes to at Least 30% of the Recommended Intake of Dietary Fibre, Folate, and Magnesium.

Autor: Akissoé L; Qualisud, University of Montpellier, IRD, CIRAD, Institut Agro, Avignon University, Université of La Réunion, 34090 Montpellier, France.; Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, University of Abomey-Calavi, Abomey Calavi 01 BP 526, Benin., Hemery YM; Qualisud, University of Montpellier, IRD, CIRAD, Institut Agro, Avignon University, Université of La Réunion, 34090 Montpellier, France., Madodé YE; Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, University of Abomey-Calavi, Abomey Calavi 01 BP 526, Benin., Icard-Vernière C; Qualisud, University of Montpellier, IRD, CIRAD, Institut Agro, Avignon University, Université of La Réunion, 34090 Montpellier, France., Rochette I; Qualisud, University of Montpellier, IRD, CIRAD, Institut Agro, Avignon University, Université of La Réunion, 34090 Montpellier, France., Picq C; Qualisud, University of Montpellier, IRD, CIRAD, Institut Agro, Avignon University, Université of La Réunion, 34090 Montpellier, France., Hounhouigan DJ; Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, University of Abomey-Calavi, Abomey Calavi 01 BP 526, Benin., Mouquet-Rivier C; Qualisud, University of Montpellier, IRD, CIRAD, Institut Agro, Avignon University, Université of La Réunion, 34090 Montpellier, France.

Publikováno v: Nutrients [Nutrients] 2023 Mar 07; Vol. 15 (6). Date of Electronic Publication: 2023 Mar 07.

Impact of soaking process on the microstructure of cowpea seeds in relation to solid losses and water absorption.

Autor: Coffigniez F; UMR Qualisud, CIRAD, univ Montpellier, TA B-95/16, 73 rue J-F. Breton, F- 34398 Montpellier cedex 5, France., Briffaz A; UMR Qualisud, CIRAD, univ Montpellier, TA B-95/16, 73 rue J-F. Breton, F- 34398 Montpellier cedex 5, France. Electronic address: aurelien.briffaz@cirad.fr., Mestres C; UMR Qualisud, CIRAD, univ Montpellier, TA B-95/16, 73 rue J-F. Breton, F- 34398 Montpellier cedex 5, France., Akissoé L; UMR NutriPass, French National Research Institute for Sustainable Development (IRD), Université de Montpellier, SupAgro, 34000 Montpellier, France., Bohuon P; UMR QualiSud Food Process Engineering research unit, Montpellier SupAgro, univ Montpellier, 1101 av. Agropolis, B.P. 5098, F-34093 Montpellier cedex 5, France., El Maâtaoui M; UMR Qualisud, UAPV, univ Montpellier, 301 rue Baruch de Spinoza BP 21 239, 84916 Avignon cedex 9, France.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2019 May; Vol. 119, pp. 268-275. Date of Electronic Publication: 2019 Feb 04.

Improving the nutritional quality of pulses via germination.

Autor: Avezum, Luiza^1,2 (AUTHOR), Rondet, Eric¹ (AUTHOR) eric.rondet@umontpellier.fr, Mestres, Christian¹ (AUTHOR), Achir, Nawel¹ (AUTHOR), Madode, Yann³ (AUTHOR), Gibert, Olivier¹ (AUTHOR), Lefevre, Charlotte¹ (AUTHOR), Hemery, Youna¹ (AUTHOR), Verdeil, Jean-Luc⁴ (AUTHOR), Rajjou, Loïc² (AUTHOR) loic.rajjou@agroparistech.fr

Publikováno v: Food Reviews International. 2023, Vol. 39 Issue 9, p6011-6044. 34p.

Enhancing Functional Compounds in Sesame Oil through Acid-Soaking and Microwave-Heating of Sesame Seeds.

Autor: Yuenyong, Jitkunya, Limkoey, Suchintana, Phuksuk, Chonlathit, Winan, Thitima, Bennett, Chonlada, Jiamyangyuen, Sudarat, Mahatheeranont, Sugunya, Sookwong, Phumon

Publikováno v: Foods; Sep2024, Vol. 13 Issue 18, p2891, 21p