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A review on the physicochemical properties and potential food applications of cowpea ( Vigna unguiculata ) starch
Author(s) -
Oyeyinka Samson A.,
Kayitesi Eugénie,
Adebo Oluwafemi A.,
Oyedeji Ajibola B.,
Ogundele Opeolu M.,
Obilana Anthony O.,
Njobeh Patrick B.
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14604
Subject(s) - starch , vigna , legume , food science , carbohydrate , nutrient , agronomy , microbiology and biotechnology , chemistry , biology , biochemistry , organic chemistry
Cowpea is a food legume with high protein and carbohydrate contents, which could be explored in addressing food and nutritional challenges in many parts of the world. However, some cowpea varieties are difficult to cook, resulting in high energy requirements and greater loss of nutrients. Since the bulk of carbohydrate in cowpea is starch, this component may be explored as an alternative starch source for various industrial applications, especially because cowpea starch is rich in resistant starch with several beneficial physiological effects. Hence, this review summarises the present knowledge on the isolation, composition, physicochemical properties and modification methods of cowpea starch. Future studies that are required to produce cowpea starch with novel properties were highlighted and the need to apply modified cowpea starch in food systems were also noted.