2014
DOI: 10.3844/ofsp.9483
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Functional Properties of Protein Concentrate From Black Cowpea and Its Application

Abstract: Black cowpea (Vigna unguiculata L. Walp.) is high in protein, which makes it suitable for use as a protein supplement in food products. However, direct application of cowpea flour in food products is limited as it may affect some quality aspects of foods. Protein concentrate and isolate are a form of the protein that is gaining interest in industry. Therefore, this study was carried out to compare functional properties of Cowpea Protein Concentrate (CPC) prepared using three different methods: (1) Isoelectric … Show more

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Cited by 4 publications
(3 citation statements)
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“…According to the standard method [14], the percentage of moisture was estimated by heating in an air oven at a temperature of 105 ° C until the weight stabilized. As for the percentage of each of ash, protein, fiber and carbohydrates, it was estimated according to the standard method of the above source, where the ash was estimated using Incineration oven and at a temperature of 550˚C until white ash is obtained.…”
Section: Estimation Of the Chemical Composition Of The Protein Isolatementioning
confidence: 99%
See 1 more Smart Citation
“…According to the standard method [14], the percentage of moisture was estimated by heating in an air oven at a temperature of 105 ° C until the weight stabilized. As for the percentage of each of ash, protein, fiber and carbohydrates, it was estimated according to the standard method of the above source, where the ash was estimated using Incineration oven and at a temperature of 550˚C until white ash is obtained.…”
Section: Estimation Of the Chemical Composition Of The Protein Isolatementioning
confidence: 99%
“…Where 'P' is the weight of protein powder in grams obtained after extraction and freeze drying from whole fenugreek and 'S' is the weight of seeds in grams taken for extraction [14].…”
Section: Yieldmentioning
confidence: 99%
“…The supernatant was carefully poured out, excess water/ oil made to drain off by facing the tube down carefully and the tube was then weighed again. Change in weight compared with the original weight was interpreted as the Water absorption capacity and OAC of the floury material [19,20].…”
Section: Water (H 2 O) and Oil (Lipid) Absorption Capacity (Wac And Oac)mentioning
confidence: 99%