Nutritional and anti-nutritional components of four cowpea varieties under thermal treatments: Principal component analysis

摘要: Abstract In the Northeast of Argentina, cowpeas are frequently produced by small- and medium-sized farmers for either personal consumption or trade. The objective this work was to study, using a principal component analysis (PCA), effect thermal non-thermal treatments on nutritional anti-nutritional properties four different varieties Vigna unguiculata . Anti-nutrients contents allowed treatment differentiation each variety because they contributed mainly in PC1 axis construction (PCA). contrast, nutrient (proteins carbohydrates) contribution not significant. Colorado presented highest mineral in vitro availability, with exception iron. Thermal increased protein digestibility all flours. typical thermograms native flours two overlapping endotherm denaturing temperatures (Td) 83–84 °C 91–93 °C respectively total enthalpy (Δ H ) 7–9 J/g. Heat shift Td (67–73 °C) increasing time. Cowpea seeds varieties, especially Cuarenton, their antinutritional components under treatments, could be used as an alternative low cost source food formulas.