Table 2.
Effect of unit operation of production on the trypsin inhibitor activity (TIA) in gbegiri a
| Material | Corresponding unit operation | Source of gbegiri | |||||||
|---|---|---|---|---|---|---|---|---|---|
| IT93K‐452‐1 | IT95K‐499s‐35 | IT97K‐568‐18 | Market sample (Ewa‐oloyin) | ||||||
| Trypsin inhibitor activity (TIU/g sample) | Contributory reduction capacityb (%) | Trypsin inhibitor activity (TIU/g sample) | Contributory reduction capacity (%) | Trypsin inhibitor activity (TIU/g sample) | Contributory reduction capacity (%) | Trypsin inhibitor activity (TIU/g sample) | Contributory reduction capacity (%) | ||
| Raw cowpea | 2523.4 ± 13.4c | – | 2349.7 ± 9.8d | – | 2638.5 ± 12.6b | – | 2844.2 ± 11.7a | – | |
| Preliminary soaked cowpea | Preliminary soaking | 2366.1 ± 6.2b | 6.2 | 2152.4 ± 10.2d | 8.4 | 2341.8 ± 8.5c | 11.3 | 2679.1 ± 9.7a | 5.8 |
| Dehulled cowpea | Dehulling | 2111.5 ± 11.6b | 10.1 | 1913.8 ± 6.6d | 10.2 | 2084.2 ± 7.6c | 9.8 | 2412.3 ± 5.5a | 9.4 |
| Pressure‐cooked dehulled cowpea | Pressure cooking | 0 | 83.7 | 0 | 81.4 | 0 | 79.0 | 0 | 84.8 |
| Hot cowpea slurry | Broom micronization | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| Gbegiri | Further cooking | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| Overall reduction in trypsin inhibitor activity of gbegiri (%) | 100 | 100 | 100 | 100 | |||||
a
Results are mean values of data from three different households ± standard deviation. Mean value within the same row having the same letter are not significantly different at P ≤ 0.05.
b
Contributory reduction capacity (%) was calculated with respect to the initial total trypsin inhibitor activity (TIA) in the raw cowpea.