COWPEA FLOUR VITAMINS AND TRYPSIN-INHIBITOR AFFECTED BY TREATMENT ANDFERMENTATION WITH RHIZOPUS-MICROSPORUS

Soaking cowpeas (25 degrees C, 24 hr) decreased folacin content but di d not affect thiamin, niacin, and riboflavin. Boiling soaked seeds for 45 min sharply decreased thiamin, folacin, niacin, and riboflavin. Lo sses of folacin, niacin, and riboflavin were recovered during fermenta tion. Soaking reduced trypsin inhibitor activity (TIA) by approximate to 20%, whereas boiling of soaked seeds decreased TIA by approximate t o 85%. A slight increase in TIA occurred in soaked, cooked cowpeas aft er 18 hr fermentation.