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Physicochemical and functional properties of full-fat, defatted and protein isolate flours fromblack crowder cowpea (Vigna unguiculata)

Charles C.Osobie, Ijeoma Olawuni, Angela Nwakudu

This research work evaluated the physical, proximate composition and functional properties of dehulled blackCrowder Cowpea (BCC) seed flours. The dry seeds were dehulled and processed into full fat, defatted and protein isolate flours. Significant differences (P<0.05) existed between the proximate compositions of the samples (full fat flour, defatted flour and protein isolate). The full fat and defatted flours contained 25.99 ±0.07% and 27.42 ±0.17% protein, 47.71 ±0.36% and 50.89 ±0.24% carbohydrate, 7.48 ±0.03% and 10.09 ±0.15% crude fibre, 8.96 ±0.21% and 6.43 ±0.01% moisture, 3.81 ±0.12% and 4.67 ±0.01% on dry matter basis respectively. The protein isolate showed protein content of 87.07 ±0.19%; carbohydrate 9.13 ±0.19%; and no crude fibre (0.00 ±0.00%). Hence, the protein content of the full fat, defatted and protein isolate flours varied in the order: protein isolate > defatted flour > full fat flour. Significant differences (P<0.05) also existed in theWaterAbsorption Capacity and Emulsion Capacity of the samples treatedwith temperatures ranging from40oCto 100oC, while the same samples given the same temperature treatment were insignificantly different in their 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.