Physicochemical and Functional Properties of Seeds of Three Local Cowpea (Vigna Unguilata L. Walp) Cultivars in Ghana

Appiah, F.; Kumah, P.; Sebe, Akua Tiwaa; Asibuo, James Yaw

doi:10.17660/actahortic.2011.911.51

Cited by 73 publications

(122 citation statements)

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“…Moreover, higher bulk density is desirable for greater ease of dispensability of cowpea-sweet potato flours. This result corroborate with the work of Appiah & Asibuo [2] in the research of physicochemical and functional properties of bean flours of three cowpea varieties in Ghana. …”

Section: Bulk Densitysupporting

confidence: 91%

“…It has been said that the increase in the water adsorption capacity can be associated with the increase in the amylose leaching and solubility, and loss of starch crystalline structure [20]. In the other hand the lower water adsorption capacity in some flours may be due to less availability of polar amino acids in flours [2]. Oil absorption capacity is another important functional property of flours, since it plays an important role in enhancing the mouth feel and retaining the flavor, improvement of palatability and extension of shelf life particularly in bakery or meat products where fat absorption is desired [4].…”

Section: Water and Oil Absorption Capacitymentioning

confidence: 99%

“…It is nutritious and provides protein, vitamins, and minerals. Cowpea grain contains about 25% protein, making it extremely valuable where many people can't afford proteins from animal sources such as meat and fish [1,2]. Cowpea flour has been used as a nutritious ingredient in fried and baked products, as well as comminuted meat products, such as chicken nuggets and meatballs [3][4][5][6].…”

Section: Introductionmentioning

confidence: 99%

“…The suitability of cowpea flour enriched with sweet potato flour as food systems of making akara a traditional popular West African recipe made from cowpea paste, is dependent on their functional properties, such as foaming, water and oil absorption capacities, as well as thermally induced gelling [10]. The quality of various of products made from cowpea flour in different parts of world which are dependent on the functionality of cowpea flour; as influenced by processing technique, cowpea variety, particle size distribution of the flour, ingredients and the hydration pattern of the flour mixture [2,10].…”

Section: Introductionmentioning

confidence: 99%

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2017

JNHFE

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Cowpea and sweet potato were used for their nutritional and functional properties; thus the objective of this study was to determine the physicofunctional and sensory properties of cowpea flour based recipes (akara) and incorporated with sweet potato. Moisture, protein, fat, ash, and carbohydrate were in the range of 7.33 to 9.75, 11.66 to 20.98, 1.51to3.49, 2.48 to 2.73, and 65.38 to 76.28% respectively. Water and oil absorption capacities ranged between 1.64 and 2.52 and, 1.67 and 2.04 g/g, respectively. Bulk density and water solubility ranged between 0.86 and 0.90 g/mL, and 1.19 to 2.01 g/100g respectively. Lowest swelling power was recorded for cowpea flour while the highest value was observed for the composite cowpea-sweet potato (50-50%) flour. The overall acceptability of the akara sensory properties was the 90-10% composite. The results indicated that the addition of sweet potato in making akara had significant effect on its properties

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Section: Bulk Densitysupporting

confidence: 91%

Section: Water and Oil Absorption Capacitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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2017

JNHFE

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“…The anti nutritional factors for tannin, trypsin inhibitor and phytic acid were determined by the methods described by Mubarak, [10]. Functional properties of the seed were done by the methods reported by Appiah et al, [11]. The carbohydrate fractions of the seed were done by the methods outlined by Mubarak, [10].…”

Section: Methodsmentioning

confidence: 99%

Some Quality Characteristics and Carbohydrate Fractions of Bambara Groundnut (Vigna subterranea L.) Seed Flour

G.O¹

2012

IOSRJAC

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Effect of addition of processed bambara nut on the functional and sensory acceptability of millet‐based infant formula

James

Akosu

Maina

et al. 2018

Food Science & Nutrition

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Fermentation and sprouting have been shown to increase nutrient bioavailability and modify the functional properties of foods. Application of these methods in the preparation of infant foods and complementing cereals with legumes will address nutrient density and viscosity problems associated with infant foods. Infant foods were formulated from blends of treated bambara nut and pearl millet. Functional properties, pasting properties, and sensory acceptability of the blends were studied. Millet and bambara nut were soaked separately in water and allowed to ferment for 48 hr at room temperature. While for sprouting, millet and bambara nut were soaked for 12 and 24 hr, respectively, at room temperature, and soaked seeds were separately sprouted for 48 hr. After fermentation and sprouting, the seeds were oven‐dried and then milled into a flour of 0.6 mm size. The flours were formulated to six (A, B, C, D, E, and F) complementary diets. The results show that sample E had the suitable water absorption capacity, while, for oil absorption capacity, various blends showed suitability except samples A and B. In terms of swelling capacity, sample F (6.52 ± 0.01%) was the suitable at 60°C. Treatment and blending significantly influenced trough, final viscosity, and pasting time. In sensory acceptability, sample B was adjudged the best. This study revealed that sample C was the best in respect to functional and pasting properties for infant food; however, sample B received the best general acceptability.

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Physicochemical and Functional Properties of Seeds of Three Local Cowpea (Vigna Unguilata L. Walp) Cultivars in Ghana

Cited by 73 publications

References 0 publications

Untitled

Untitled

Some Quality Characteristics and Carbohydrate Fractions of Bambara Groundnut (Vigna subterranea L.) Seed Flour

Effect of addition of processed bambara nut on the functional and sensory acceptability of millet‐based infant formula

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