01800naa a2200229 a 450000100080000000500110000800800410001902400430006010000230010324500950012626000090022152011090023065000210133965000170136065000140137765300180139170000190140970000230142870000220145170000230147377300740149619016232012-11-30       2011    bl uuuu     u00u1 u    #d7 a10.1016/j.radphyschem.2011.04.0112DOI1 aLIMA, K. dos S. C.  aEffect of gamma irradiation and cooking on cowpea bean grains (Vigna unguiculata L. Walp).  c2011  aLeguminous plants are important sources of proteins, vitamins, carbohydrates, fibers and minerals. However, some of their non-nutritive elements can present undesirable side effects like flatulence provoked by the anaerobic fermentation of oligosaccharides, such as raffinose and stachyose, in the gut. A way to avoid this inconvenience, without any change in the nutritional value and post-harvesting losses, is an irradiation process. Here, we evaluated the effects of gamma irradiation on the amino acids, thiamine and oligosaccharide contents and on the fungi and their toxin percentages in cowpea bean (Vigna unguiculata L. Walp) samples. For irradiation doses of 0.0, 0.5, 1.0, 2.5, 5.0 and 10.0 kGy the results showed no significant differences in content for the uncooked samples. However, the combination of irradiation and cooking processes reduced the non-nutritive factors responsible for flatulence. Irradiation also significantly reduced the presence of Aspergillus, Penicilium, Rhizopus and Fusarium fungi and was shown to be efficient in grain conservation for a storage time of 6 months.  aFeijão de corda  aIrradiação  aRaio gama  aFeijão caupi1 aSOUZA, L. B. e1 aGODOY, R. L. de O.1 aFRANÇA, T. C. C.1 aLIMA, A. L. dos S.  tRadiation Physics and Chemistrygv. 80, n. 9, p. 983-989, Sept. 2011.