Some functional properties of the flour and starch from grains of two cowpea (<i>Vigna unguiculata</i>) cultivars grown in Côte d’Ivoire

Abstract

This work was undertaken to evaluate proximate composition and functionality of the grains of two cowpea cultivars. The seeds of the white cultivar had dimensions and weights higher than those of the brown cultivar (9.05 and 7.50 mm - 0.22 and 0.15 g respectively). Major components were carbohydrate and protein, 48.35 % and 28 % for the brown cultivar and 47.99 and 26.25% for the white cultivar, respectively. Lipids were present at lower levels in the two cultivars (2.44 to 2.52 %). Brown cultivar showed high cellulose content, about twice (6 g/100g) that of white cultivar (3.6 g/100g). Phosphorus (429.63 to 430.01 mg/100g), magnesium (119.22 to 131.28%), and calcium (48.67 to 54.72 mg/100g) were the major minerals in the seeds of both cultivars. Both cultivars recorded similar water holding capacity although the white cultivar was more resistant to soaking or less hydroscopic. At 95°C, the starch and the flour solubility for the BrC was 42.23 and 41.74% that of the WC was 40.99 and 50.37% respectively. The two cultivars of cowpea studied appeared to have identical chemical composition with the exception of their content in cellulose, ashes and magnesium.

Keywords: Cowpea, proximate composition, water holding, solubility, starch, flour