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Physicochemical and Functional Properties of Dry and Wet Milling Products of Red Cowpeas
Author(s) -
Ningsad S.,
Ooraikul B.
Publication year - 1989
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19890410705
Subject(s) - starch , food science , chemistry , starch gelatinization , protein isolate , emulsion , biochemistry
Abstract Physicochemical and functional properties of dry‐ and wet‐milled red cowpea flour, protein and starch were evaluated. Bulk density of drymilled red cowpea protein was lower than that of wet‐milled protein isolate. Dry‐milled starch was darker than wet‐milled starch. Gelatinization temperature of starch (64–68–74°C) was quite similar to that of mung bean starch. At water to red cowpea starch ratios of 3:1 and 2:1, DSC thermograms showed a single endotherm with T o of 68.5–69.0°C, T p of 73.0–73.5°C, T m of 79.5–80.0°C, and –ΔH of 4.0–4.6 cal/g starch. Pasting properties of red cowpea starch showed a type C amylogram, similar to mung bean starch. By mixing various quantities of red cowpea starch to tapioca starch pasting properties of the latter could be varied. Water and oil absorptions of cowpea flours increased with the increase in protein contents, as did their emulsifying activity and foaming properties. Emulsion and foam stabilities were quite similar among all the red cowpea products, except for protein isolate which were considerably lower, likely due to a greater degree of protein denaturation during precipitation and drying of the isolate. Composite flours made from mixing wheat and red cowpea flours exhibited dough mixing properties indicative of their potential use in baked products.