Articles
PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF SEEDS OF THREE LOCAL COWPEA (VIGNA UNGUILATA L. WALP) CULTIVARS IN GHANA
Article number
911_51
Pages
437 – 446
Language
English
Abstract
Cowpea, an important protein food, is used for its nutritional and functional properties.
A study was carried out to determine the physicochemical and functional properties of seeds of 3 local cowpea cultivars (Nhyira, Adom and Tona) in Ghana to assess their potential use in the food industry.
Seed length, minor diameter, major diameter, and 100-grain weight were in the range of 7.73-7.67 mm, 4.51-4.86 mm, 5.75-6.30 mm and 13.16-15.16 g respectively.
Moisture, crude protein, crude fat, crude fibre, ash, carbohydrate and dry matter were in the range of 9.15-9.83%, 26.53-29.00%, 2.50-3.99%, 2.95-3.22%, 4.24-4.80%, 50.95-53.98% and 90.17-90.85% respectively.
Bulk density ranged between 0.69 and 0.80 g/dm3. Water and oil absorption capacities ranged between 1.89 and 2.15, and 1.95 and 2.31 ml/g respectively.
Swelling power had values varying from 265 to 268% while foam capacity varied from 10.00 to 21.00 ml.
Foam capacity had a strong positive correlation (r=0.77) with protein content.
Foam stability also positively correlated with protein (r=0.80 for 30 min holding and r=0.99 for 60 min holding). The results indicate the three cultivars of cowpea have great potential as functional agents in food systems.
A study was carried out to determine the physicochemical and functional properties of seeds of 3 local cowpea cultivars (Nhyira, Adom and Tona) in Ghana to assess their potential use in the food industry.
Seed length, minor diameter, major diameter, and 100-grain weight were in the range of 7.73-7.67 mm, 4.51-4.86 mm, 5.75-6.30 mm and 13.16-15.16 g respectively.
Moisture, crude protein, crude fat, crude fibre, ash, carbohydrate and dry matter were in the range of 9.15-9.83%, 26.53-29.00%, 2.50-3.99%, 2.95-3.22%, 4.24-4.80%, 50.95-53.98% and 90.17-90.85% respectively.
Bulk density ranged between 0.69 and 0.80 g/dm3. Water and oil absorption capacities ranged between 1.89 and 2.15, and 1.95 and 2.31 ml/g respectively.
Swelling power had values varying from 265 to 268% while foam capacity varied from 10.00 to 21.00 ml.
Foam capacity had a strong positive correlation (r=0.77) with protein content.
Foam stability also positively correlated with protein (r=0.80 for 30 min holding and r=0.99 for 60 min holding). The results indicate the three cultivars of cowpea have great potential as functional agents in food systems.
Publication
Authors
F. Appiah, P. Kumah, A.T. Sebe, J.Y. Asibuo
Keywords
‘Nhyira’, ‘Adom’, ‘Tona’, seed, grain weight, protein content, carbohydrates, bulk density, foam stability, oil absorption capacity
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