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Physicochemical and Nutritional Aspects of Cowpea Flour
Author(s) -
AKPAPUIMAM MAURICE A.,
MARKAKIS PERICLES
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb15402.x
Subject(s) - food science , vigna , chemistry , wheat flour , riboflavin , niacin , grinding , raw material , absorption of water , agronomy , botany , biology , materials science , metallurgy , biochemistry , organic chemistry
Cowpea ( Vigna ungiiculata ) flour was prepared by soaking.the beans in 25°C tap water for 18 hr, drying in an air draft, milling to a coarse powder, removing the seed coat by an air jet, autoclaving the powder at 121°C for 10 min, redrying in an air draft and grinding to a fine flour. Ths flour was creamy‐white, free‐flowing, nonhy‐groscopic and dispersed readily in water. The conversion of cowpeas to flour resulted in 10% loss of thiamin and riboflavin and 30% loss of niacin. Also the flour contained less K, P, and Mg but more Ca and Na than the raw cowpeas.