Premium
Functional characteristics of cowpea flours in foods
Author(s) -
McWatters K. H.
Publication year - 1990
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02539675
Subject(s) - food science , ingredient , defatting , decortication , blanching , legume , vigna , chemistry , agronomy , biology , medicine , pathology
Functionality of legume flours as food ingredients is influenced by genetic and agronomic factors, storage, composition and processing. The processing of flour from dry cowpeas ( Vigna unguiculata ) is a simpler technology than that utilized for oilseed flour production. A defatting step is not required because the crude fat content of cowpeas is low (∼1–2%); however, decortication (seed coat removal) is necessary if a light‐colored flour is to be obtained from cultivars with dark testa or eyes. Process condition employed in the decortication of cowpeas and production of cowpea flour influence the quality of subsequent products made from the flour. Functionality of cowpea flour as an ingredient in wheat flour mixtures, akara and moin‐moin (fried and steamed cowpea paste, respectively), extruded products and meat products will be reviewed.