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Functional Properties of Raw and Heat Processed Cowpea ( Vigna unguiculata , Walp) Flour
Author(s) -
ABBEY B. W.,
IBEH G. O.
Publication year - 1988
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.1365-2621.1988.tb07840.x
Subject(s) - solubility , absorption of water , food science , raw material , vigna , chemistry , wheat flour , agronomy , botany , organic chemistry , biology
The functional properties, gelation, water and oil absorption, emulsification, foaming and protein solubility of raw and heat processed cowpea flour were determined. The effects of pH and NaCl concentration on some of these functional properties were also investigated. Protein solubility vs pH profile showed minimal solubility at pH 4. Water and oil absorption capacities of raw flour were 2.4 g/g and 2.9 g/g, respectively, while heat processed flour gave 3.6 g/g and 3.2 g/g, respectively. Addition of NaCl up to 0.4% improved the emulsification capacity of raw flour while a decrease was observed in the heat processed flour after 0.2%. Least gelation concentration of raw flour was found to be 16% and heat processed flour, 18%.