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Research Article

Proximate, Physicochemical and Organoleptic Properties of Whole and Dehulled Cowpea Seed Flour (Vigna unguiculata)

J.O. Odedeji and W.A. Oyeleke
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Study was conducted to analyze the production, proximate, physicochemical and organoleptic properties of whole and dehulled cowpea (Vigna unguiculata) seeds. Flour samples were produced from whole and dehulled cowpea seeds which was purchased from ‘Obada’ market Iree, Osun State, Nigeria. The flour samples were subjected to proximate, physicochemical and organoleptic analyses. The results of proximate analysis showed that dehulled cowpea was higher in crude protein (23.12%) and carbohydrate content (62.86%) than whole cowpea flour, which was recorded as 22.85% and 61.67% respectively. The fat, ash, crude fibre and moisture content were 1.6%, 1.03%, 0.48%, 10.89% for dehulled cowpea flour and 1.83%, 1.12%, 0.65%, 11.88% for whole cowpea flour respectively. The results obtained for physicochemical analysis showed that the pH, TSS and TS of whole cowpea flour were 6.84%, 16.47% and 88.12% while dehulled cowpea were recorded as 6.80%, 12.85%, 89.11% respectively. The results of organoleptic analysis revealed that beans ball produced from dehulled cowpea flour was more acceptable than that from whole cowpea flour.

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  How to cite this article:

J.O. Odedeji and W.A. Oyeleke, 2011. Proximate, Physicochemical and Organoleptic Properties of Whole and Dehulled Cowpea Seed Flour (Vigna unguiculata). Pakistan Journal of Nutrition, 10: 1175-1178.

DOI: 10.3923/pjn.2011.1175.1178


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