PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF SEEDS OF THREE LOCAL COWPEA (VIGNA UNGUILATA L. WALP) CULTIVARS IN GHANA

F. Appiah, P. Kumah, A.T. Sebe, J.Y. Asibuo
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.
Appiah, F., Kumah, P., Sebe, A.T. and Asibuo, J.Y. (2011). PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF SEEDS OF THREE LOCAL COWPEA (VIGNA UNGUILATA L. WALP) CULTIVARS IN GHANA. Acta Hortic. 911, 437-446
DOI: 10.17660/ActaHortic.2011.911.51
https://doi.org/10.17660/ActaHortic.2011.911.51
'Nhyira', 'Adom', 'Tona', seed, grain weight, protein content, carbohydrates, bulk density, foam stability, oil absorption capacity
English

Acta Horticulturae