Physicochemical and functional properties of bean flours of three cowpea (Vigna unguiculata L. Walp) varieties in Ghana

• DOI: 10.5897/ajfs.9000232
• Publication Date: 2011-02-28
• Authors: F. Appiah; James Asibuo; P. Kumah
• Keywords: Proximate

Cowpea, an important protein food, is used for its nutritional and functional properties. A study was carried out to determine the physicochemical properties of seeds 3 local cowpea varieties (‘Nhyira’, ‘Adom’ ‘Tona’) in Ghana assess their potential use food industry. Seed length, minor diameter, major 100-grain weight were range 7.73-7.67 mm, 4.51-4.86, 5.75-6.30 13.16-15.16 g, respectively. Moisture, crude protein, fat, fibre, ash, carbohydrate dry matter 9.15-9.83, 26.53-29.00, 2.50-3.99, 2.95-3.22, 4.24-4.80, 50.95-53.98 90.17-90.85% respectively. Bulk density ranged between 0.69 0.80 g/dm3. Water oil absorption capacities 1.89 2.15, 1.95 2.31 ml/g, respectively. Swelling power had values varying from 265 268% while foam capacity varied 10.00 21.00 ml. The results indicate that three have great as agents food industry.

Key words: Cowpea, proximate composition,