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Research Article

Comparative Studies on Functional Properties of Whole and Dehulled Cowpea Seed Flour (Vigna unguiculata)

J.O. Odedeji and W.A. Oyeleke
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This study was conducted to investigate the functional properties and production of flour from cowpea (Vigna unguiculata). Flour samples were produces from dehulled and whole cowpea seeds. Matured cowpea seeds purchased at ‘obada’ market in Iree, Osun State, Nigerian were carefully cleaned, sorted, graded, soaked, drained, sundries and milled into flour. The flour samples were thereafter subjected to functional prosperities determination the result of functional properties revealed higher value in bulk density for whole cowpea flour (1.35 g/cm3) and lower value (1.08 g/cm3) in dehulled flour, water, fact absorptions capacities viscosity of whole cowpea flour were 4.37 gg-1, 2.74 gg-1, 85 compared to dehulled flour recorded 2.56 gg-1, 1.76 gg-1 and 70 Ns/m2 respectively, the emulsion and foaming capacities of whole and dehulled cowpea flour were 23.20%, 57% and 25.10%, 35% respectively. The swelling power, water and oil retention, gelation capacity were 39.75%, 0.85 mg/g, 3.87% for whole cowpea flour. Flour produced from whole cowpea to dehulled cowpea flour.

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  How to cite this article:

J.O. Odedeji and W.A. Oyeleke, 2011. Comparative Studies on Functional Properties of Whole and Dehulled Cowpea Seed Flour (Vigna unguiculata). Pakistan Journal of Nutrition, 10: 899-902.

DOI: 10.3923/pjn.2011.899.902


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