A review on the physicochemical properties and potential food applications of cowpea (<i>Vigna unguiculata</i>) starch

Oyeyinka, Samson A.; Adebo, Oluwafemi Ayodeji; Oyedeji, Ajibola B.; Ogundele, Opeolu M.; Obilana, Anthony O.; Njobeh, Patrick Berka

doi:10.1111/ijfs.14604

Cited by 24 publications

(13 citation statements)

References 46 publications

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“…Biochemical components of cowpea varieties are expected to impact the properties of its sample, in which the hydrophilic behavior of protein has an effect on waterholding capacity. Then, the most important energy reserve, the carbohydrates, have also significant influence on the physicochemical properties of flour from cowpea varieties [1,18]. Furthermore, the critical factors that influence the functional properties on downstream processing of food-legume products include oil and water absorption capacity [6].…”

Section: Introductionmentioning

confidence: 99%

Sorption Isotherms and Some Functional Properties of Cowpea Varieties Flour

Amadou¹

2022

Sorption - From Fundamentals to Applications

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In sub-Sahara, preservation of processed cowpea flour remained a challenge, and there are no standard isotherm conditions for drying cowpea flour. This study aims to define the optimum isotherm conditions for cowpea flour and assess their functional properties. Adsorption isotherms of three varieties of cowpea at temperatures 30, 40, and 50°C and in each case with six different applications depending on the constant relative humidity of the medium were executed. Water and oil absorption capacities including swelling index were determined. Results show that water content at equilibrium is inversely proportional to the temperature, and at the same temperature, the water content increases when water activity augments. The adsorption isotherms are of type II according to the fitted BET and GAB models. The absorption capacities ranged from 1.06 ± 0.01, 1.08 ± 0.02, and 1.09 ± 0.01(mL/g), respectively, for CS133, CS032, and control. However, the swelling index was significantly separated (P < 0.05). The adsorption isotherm curve of the sample CS032 at 50°C shows a stronger correlation (R2 = 0.9274) than the other varieties regardless of the mathematical isotherm model used. It can be concluded that depending on some functional properties of cowpea variety flour, these varieties seemed to behave separately vis-a-vis their sorption isotherm.

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Section: Introductionmentioning

confidence: 99%

Sorption Isotherms and Some Functional Properties of Cowpea Varieties Flour

Amadou¹

2022

Sorption - From Fundamentals to Applications

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“…Cowpeas are also rich in resistant starch that has potential probiotic effects and with many potential applications in industry. [ 13 ] The objective of this study was to determine the viability and stability of Bifidobacterium animalis and Lactobacillus casei encapsulated with resistant starch isolated from Vigna unguiculata in fruit juice. Fruit juices are rich in nutrients, that do not contain any starter cultures therefore making it a good choice for the combination of probiotic microorganisms.…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of Lactobacillus casei and Bifidobacterium animalis Enriched with Resistant Starch from Vigna Unguiculata

2021

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In this study, the viability and stability of probiotics (Lactobacillus casei and Bifidobacterium animalis) encapsulated in a resistant starch medium through freeze‐drying is evaluated. Particle size, SEM, and color analysis are done on the microcapsules. The encapsulation yield after freeze‐drying is between 81.55% and 88.78%, with viability of the microcapsules analyzed in simulated gastric juice (SGJ) and simulated intestinal juice (SIJ) as well as in apple juice store at 4 °C over 28 days. The microencapsulated probiotics in this study has a substantial final count for SGJ and SIJ between 7.30–7.98 Log colony‐forming unit (CFU) mL‐1 and 7.26–7.89 Log CFU mL‐1, respectively. The Log CFU mL‐1 for free cells are significantly lower than the microcapsules. The final viability for microcapsules in the juice at the end of 28 days for resistant starch + L. casei (RSL), resistant starch + B. animalis (RSB), and resistant starch + L. casei + B. animalis(RSLB) are 7.53, 6.98, and 7.46 Log CFU mL‐1. This confirms that microencapsulation enhance the survival of L. casei and B. animalis in fruit juice under cold storage. Results from this study show that resistant starch has potential as an encapsulating material as it protected the probiotic cells in conditions such as freeze‐drying, simulated gastrointestinal digestion and low pH environments during beverage application.

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“…Cowpea ( Vigna unguiculata L. Walp ) is a food legume, also called black‐eyed pea, black‐eyed bean, or field peas. It contains 24.2% protein, 14.4% dietary fibre, and can easily be processed into flour and blended with flour formulations (Oyeyinka et al ., 2021). Cowpea seeds are a good source of health‐promoting bioactive compounds, mainly phenolic acids derivatives (148–1176 μg g −1 ), flavonol glycosides (27–1060 μg g −1 ), and peptides.…”

Section: Introductionmentioning

confidence: 99%

Nutritional, physicochemical, and textural properties of gluten‐free extruded snacks containing cowpea and whey protein concentrate

HewaNadungodage

Torrico

Brennan

et al. 2021

Int J of Food Sci Tech

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Summary Ready‐to‐eat extruded snacks with high protein and fibre were developed from a composite flour comprising rice flour, cowpea flour and whey protein concentrate (WPC). Nutritional, physicochemical, and textural properties of extrudates were evaluated, at five ratios of cowpea: WPC (10:0, 15:05, 20:10, 25:15, 30:20); rice flour was used as a control. The protein and fibre content in the extrudates significantly increased (P ≤ 0.05) with cowpea (10%–30%) and WPC (5%–20%) incorporation compared to the control. The extrudates with higher levels of cowpea and WPC showed a significant increase in bulk density and hardness. A slight decrease of 12% was observed in the expansion of 15% cowpea and 5% WPC fortified extrudates compared to the control. The number of peaks during compression increased with incorporations of cowpea and WPC. All cowpea and WPC containing snacks were darker than the control. Significant correlations were found between the protein, fibre, colour values and textural properties. The essential and non‐essential amino acid profiles increased in the extrudates, proportionally to the cowpea and WPC fortification.

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A review on the physicochemical properties and potential food applications of cowpea (Vigna unguiculata) starch

Cited by 24 publications

References 46 publications

Sorption Isotherms and Some Functional Properties of Cowpea Varieties Flour

Sorption Isotherms and Some Functional Properties of Cowpea Varieties Flour

Microencapsulation of Lactobacillus casei and Bifidobacterium animalis Enriched with Resistant Starch from Vigna Unguiculata

Nutritional, physicochemical, and textural properties of gluten‐free extruded snacks containing cowpea and whey protein concentrate

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