Abstrakt

Effect of temperature and pH on the functional properties of flours and protein isolate from dehulled black crowder cowpea (Vigna unguiculata) seeds

Charles C.Osobie, Ijeoma Olawuni, Angela Nwakudu, Nwokeke Blessing, Nwokenkwo Emilia, Amandikwa Chinyere

This study evaluated the effect of pH and temperature on the functional properties of dehulled Black Crowder Cowpea (BCC) seed flours. The dry seeds were soaked, dehulled and processed into full fat, defatted and protein isolates flours. The functional properties of the flours studied included theWaterAbsorption Capacity, Emulsion Capacity, Swelling Index and Foaming Capacity. Significant differences (P<0.05) existed in the WaterAbsorption Capacity and Emulsion Capacity of the samples treated with temperatures ranging from 40oC to 100oC, while the same samples given the same temperature treatment were insignificantly different in their Swelling Index and Foaming Capacity. However, the samples, when their pH were adjusted to a range of 4.5 to 14, showed no significant differences (P<0.05) in theirWaterAbsorption Capacity, Swelling Index and Foaming Capacity. In general, the BCC seeds were found to compare favourably with other tropical legumes hence, it can find useful application in the food industry especially in food supplementation and in bakery and confectionary products as well as in other possible applications.