Cowpea (Vigna unguiculata L. Walp) is an important pulse crop grown in sub-Saharan Africa and in parts of Asia and the Americas. It is a major starchy legume consumed widely in sub-Saharan Africa as an affordable source of nutrients including protein.The global production of cowpeas has increased 2.7-folds since 2000. Cowpea is a nutritious food source, rich in protein, digestible and nondigestible carbohydrates, and potassium with very low lipids and sodium content. Cowpeas also contain a number of essential amino acids, and polyphenols with antioxidant activity. The main objectives of this review are to provide information on the nutritional composition of cowpeas, processing techniques used, and consequent effect on nutritional and sensory quality. It focuses on specific processing techniques including traditional processes and the production of cowpea-based ingredients for potential industrial applications. Additionally, an extensive review of typical foods made from cowpeas is included. Recent developments in cowpea research, notably the use of novel processes and product applications, have also been reviewed.

ON ON P P P P PHILLIPS HILLIPS HILLIPSHILLIPS HILLIPS ABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: S : S : S : S : Samples of finely gr amples of finely gr amples of finely gr amples of finely gr amples of finely ground co ound co ound co ound co ound cowpea flour with moistur wpea flour with moistur wpea flour with moistur wpea flour with moistur wpea flour with moisture content adjusted to 10%, 25%, 35% (dr e content adjusted to 10%, 25%, 35% (dr e content adjusted to 10%, 25%, 35% (dr e content adjusted to 10%, 25%, 35% (dr e content adjusted to 10%, 25%, 35% (dry basis) y basis) y basis) y basis) y basis) w w w w wer er er er ere heated in sealed r e heated in sealed r e heated in sealed r e heated in sealed r e heated in sealed retor etor etor etor etort pouches at 70 to 95 °C for per t pouches at 70 to 95 °C for per t pouches at 70 to 95 °C for per t pouches at 70 to 95 °C for per t pouches at 70 to 95 °C for periods of 2 to 32 min. P iods of 2 to 32 min. P iods of 2 to 32 min. P iods of 2 to 32 min. P iods of 2 to 32 min. Phytase sho hytase sho hytase sho hytase sho hytase show w w w wed a high ther ed a high ther ed a high ther ed a high ther ed a high thermal mal mal mal mal r r r r resistance with r esistance with r esistance with r esistance with r esistance with residual activity r esidual activity r esidual activity r esidual activity r esidual activity ranging betw anging betw anging betw anging betw anging between 50% and 95%. een 50% and 95%. een 50% and 95%. een 50% and 95%. een 50% and 95%. Ther Ther Ther Ther Thermal inactiv mal inactiv mal inactiv mal inactiv mal inactivation of co ation of co ation of co ation of co ation of cowpea phytase was ad-wpea phytase was ad-wpea phytase was ad-wpea phytase was adwpea phytase was adequately descr equately descr equately descr equately descrby a fr y a fr y a fr y a fr y a fractional conv actional conv actional conv actional conv actional conversion model based on a 1st-or ersion model based on a 1st-or ersion model based on a 1st-or ersion model based on a 1st-or ersion model based on a 1st-order r der r der r der r der rate equation. Ov ate equation. Ov ate equation. Ov ate equation. Ov ate equation. Over er er er erall, incr all, incr all, incr all, incr all, increasing tem-easing tem-easing tem-easing temeasing temper per per per peratur atur atur atur ature and initial moistur e and initial moistur e and initial moistur e and initial moistur e and initial moisture content r e content r e content r e content r e content resulted in incr esulted in incr esulted in incr esulted in incr esulted in increased enzyme inactiv eased enzyme inactiv eased enzyme inactiv eased enzyme inactiv eased enzyme inactivation. Estimated activ ation. Estimated activ ation. Estimated activ ation. Estimated activ ation. Estimated activation ener ation ener ation ener ation ener ation energies gies gies gies gies betw betw betw betw between 70 and 95 °C w een 70 and 95 °C w een 70 and 95 °C w een 70 and 95 °C w een 70 and 95 °C wer er er er ere 33.3, 37.9, and 43.4 k...

Legume crops are widely grown worldwide and a primary source of proteins across many least developed countries. These food crops are inherently produced in environmentally sustainable manner and are also an economical source of plant‐based proteins versus animal‐based proteins. The nutrient composition of legumes is very rich, that is, high content of protein, fiber, and bioactive compounds and relatively lower carbohydrates than cereal crops. Although food legumes are a staple in more than 70 countries mostly in Asian, African, and South American regions, the per capita consumption in the Western countries continues to be low in spite of legumes' demonstrated health benefits. However, emerging consumer trends and preferences toward heathy foods, animal protein alternatives, and environmental concerns can enhance the consumption of legume‐based foods. The functional attributes of legume ingredients (e.g., thickening, water‐holding index, gelation, emulsification, and foaming capacity) make legumes suitable for replacing proteins from other sources. The development and marketing of legume‐based ingredients for use in various value‐added food applications have been increasing. The value‐added use of pulse protein isolates and concentrates is expanding fast with substantial use as meat extenders/replacers and meat analogs, milk substitutes, and gluten‐free applications. To increase the utilization of legumes, including legume‐based foods, it is important to focus on research and development efforts that promote “easy‐to‐cook”/prepare foods for consumers, who often avoid legumes due to long cooking times. Addressing this aspect of convenience is particularly critical in developed countries due to the busy lifestyles of consumers and potentially increase legume consumption.

A three-factor-three-level Box-Behnken design was used to evaluate the effect of drying time, temperature and humidity on textural and physicochemical characteristics during storage of steamed cowpeas. The treatment significantly improved cooked texture and prevented hardening during storage under severe conditions (42°C/80% relative humidity, RH). Before storage, the cooked texture of treated samples was between 535-628 and 602 N for the untreated control, and between 516-649 and 1394 N after storage at 42°C/80% RH. The peak force of stored cowpeas significantly decreased as the drying temperature increased. Steaming and drying reduced phytase activity to 59-64% of the original activity and decreased phytate content from 0.133% to 0.074-0.105%. Drying time had a significant effect on phytase activity whereas all drying parameters significantly affected phytate concentration and water absorption. The drying conditions applied after steaming significantly influences seed characteristics; therefore, selection of optimum drying conditions may be used to control seed quality, especially texture.

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