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

Abstract

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 varieties (‘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, 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/dm 3. 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. The results indicate that the three varieties of cowpea have great potential as functional agents in the food industry