Inositol phosphate profiling of fermented cowpeas by 1H NMR spectroscopy.

The inositol phosphate content of naturally fermented cowpeas (Vigna sinensis var. Carilla) was studied using ion-pair HPLC and 1H NMR spectroscopy. The fermented flour was extracted with 0.

Effect of processing on the antioxidant vitamins and antioxidant capacity of Vigna sinensis Var. Carilla.

Cowpea (Vigna sinensis L. var. Carilla) flours obtained by fermentation with inoculum Lactobacillus plantarum (PF) or with the natural microorganisms present in the flour (NF) and subsequent heat treatment in an autoclave were prepared to study the effect of fermentation on the antioxidant vitamin content and on the antioxidant capacity.

Fermentation of Vigna sinensis var. carilla flours by natural microflora and Lactobacillus species.

Natural fermentation and an inoculum containing 10% (vol/vol) Lactobacillus fermentum or Lactobacillus plantarum were used to obtain fermented flours from Vigna sinensis L. var. carilla seeds that had been washed with distilled water and dried at 55 degrees C for 24 h.