Modelling of Hydration Characteristics of Five Varieties of Cowpea Grains
J. Isa, A. S. Oyerinde, K. A. Jimoh, A. O. Jegede
Asian Food Science Journal · pp. 1–16 · Published 17 Apr 2019
10.9734/afsj/2019/v8i329991Abstract
Introduction: The hydration of grains is a process that consists of soaking them in water in order to increase their moisture content and this is a crucial step in industrialized processing and provides several beneficial effects on their physicochemical and nutritional qualities. Aims: This study focused on modeling of hydration characteristics of five varieties of cowpea which are: Gombe, Oloyin white, Drum, Oloyin brown and Sokoto cultivated in Nigeria. Methodology: The experiments were carried out using electronic water bath at five temperatures (30, 40, 50, 60, and 70°C) in three replications. The amount of water absorption by five selected varieties of cowpea grains was calculated by measuring the increase in the mass of soaked grains per time. Five standard models of water absorption were fitted to the experimental data. Coefficient of determination (R2), chi-square (x2) and root mean square error (RMSE) were used to evaluate the models. Results: The initial moisture content of the saturated cowpea was estimated as 13.56 ±1.15, 15.05 ±2.27, 13.30 ±0.37, 10.85 ±0.13, 12.40 ±0.13 for Gombe, Oloyin white, Drum, Oloyin brown and Sokoto varieties respectively. The water uptake of the cowpea was faster at the initial stage and gradually slow down until the equilibrium moisture content was attained for all the varieties. Conclusions: Weibull model was adjudged as the best fitted model for describing the water absorption property of all the varieties of the cowpea and the Activation energy of Gombe, Oloyin white, Drum, Oloyin brown and Sokoto varieties are 42.26 ± 4.65, 40.36 ±8.90, 39.47 ±8.62, 43.08 ±5.25 and 39.66 ±6.72 respectively.
References (21)
- 1 An Empirical Model for the Description of Moisture Sorption Curves [DOI]
- 2 Influence of cooking and dehulling on nutritional composition of several varieties of lentils (Lens culinaris) [DOI]
- 3 Physical properties of millet [DOI]
- 4 Physical properties of bambara groundnuts [DOI]
- 5 Modeling of water absorption of Botswana bambara varieties using Peleg’s equation [DOI]
- 6 Physical properties and rehydration kinetics of two varieties of cowpea (Vigna unguiculata) and bambara groundnuts (Voandzeia subterranea) seeds [DOI]
- 7 Study of hydration kinetics and density changes of rice (Tarom Mahali) during hydrothermal processing [DOI]
- 8 A Diffusion Model with a Concentration‐Dependent Diffusion Coefficient for Describing Water Movement in Legumes During Soaking [DOI]
- 9 Effect of Processing on Anti-nutritional Factors of Red Kidney Bean (Phaseolus vulgaris) Grains [DOI]
- 10 Proximate, minerals and antinutritional factors of some underutilized grain legumes in south‐western Nigeria [DOI]
- 11 Hydration kinetics of amaranth grain [DOI]
- 12 Evaluation of Cooking Time in Pulses: A Review [DOI]
- 13 Enzymatic changes in pectic polysaccharides related to the beneficial effect of soaking on bean cooking time [DOI]
- 14 Influence of Soaking and Cooking upon the Softening and Eating Quality of Black Beans ( Phaseolus vulgaris ) [DOI]
- 15 WATER ABSORPTION CHARACTERISTICS OF WHEAT AND BARLEY DURING SOAKING [DOI]
- 16 Characterization of common Nigerian cowpea (Vigna unguiculata L. Walp) varieties [DOI]
- 17 Agglomeration of durum wheat semolina: Thermodynamic approaches for hydration properties measurements [DOI]
- 18 PHYSICAL PROPERTIES AND REHYDRATION CHARACTERISTICS OF DIFFERENT VARIETIES OF MAIZE (ZEA MAYS L.) AND COWPEA (VIGNA UNGUICULATA L. WALP) SEEDS [DOI]
- 19 lipid, saccharide, protein, phenolic acid and saponin contents of four market classes of edible dry beans as influenced by soaking and canning [DOI]
- 20 Rehydration Capacity of Chilean Papaya (Vasconcellea pubescens): Effect of Process Temperature on Kinetic Parameters and Functional Properties [DOI]
- 21 MODELING VARIETAL EFFECT ON THE WATER UPTAKE BEHAVIOR OF MILLED RICE (ORYZA SATIVA L.) DURING SOAKING [DOI]
Cited by 3
A. Yıldırım · Journal of food process engineering · 2021
O. Adeleye, Seun T. Awodiran, Atinuke Ajayi · PLoS ONE · 2020
Showing 2 of 3 known citations — external sources report more than can currently be individually listed.
Related research
- Evaluation of Physio-Chemical Properties of Locally Produced Raw Milk in Sylhet City Corporation Area, Bangladesh — shares topic coverage
- Effect of Thermal Treatment on Physicochemical Stability and Antioxidant Properties of Locally Available Underutilized Star Fruit Juice — shares topic coverage
- Physical and Sensory Properties of Bread Made with Wheat and Fermented Finger Millet (Eleusine coracana L.) Flours — shares topic coverage
- Evaluation, Physicochemical and Sensory Properties of Composite Bread Produced from Wheat, Sweet Potatoes and Cashew Nut Flour — shares topic coverage
- Determination of Physical and Mechanical Properties of Autumn Leaves of Maple, Bitter Orange, Oak, Boxwood, Yellow Poplar, and Brown Poplar Trees — shares topic coverage
Article metrics
Real usage data collected on this platform.
0
Page views
0
PDF downloads
0
Outbound clicks
3
Citations
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
No views recorded yet.
Traffic sources
Referring site, by host.
No traffic recorded yet.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.