PROCESSING and UTILIZATION of COWPEAS IN DEVELOPING COUNTRIES: A REVIEW

Abstract

Cowpeas (Vigna unguiculata or Vigna sinensis), also known as blackeye beans or southern peas, are important grain legumes in Africa and other developing countries where they serve as good sources ofprotein, energy and other nutrients. Despite their potential in upgrading diets of the poor people of the world, there are certain constraints to optimal utilization of cowpeas as food. n e s e are attributed to factors such as pest infestation of the beans, beany flavors, extended cooking times and presence of antinutrients that cause low digestibility and abdominal upsets. Methods of circumventing these constraints to cowpea utilization are outlined. The literature on various processing techniques such as milling, dehulling, soaking, germination, fermentation and heat treatment are reviewed, and popular ways of preparing cowpea foods are discussed. Utilization of cowpeas in both infant and adult foods is recommended in the preparation of traditional and novel products in order to avert the perennial problems of malnlrtrition in developing countries.

Cowpea: an overview on its nutritional facts and health benefits

“…These processes may also influence the nutritional value of cowpea. Interestingly, cooking legumes in water, with or without pressure, increases the insoluble fiber content, protein quality and digestibility, and also inactivates protease and amylase inhibitors as well as many other anti‐nutrients . However, a marked reduction in the content of vitamins and minerals was observed during cooking because of leaching or heat destruction …”

Bioactive phenolic compounds of cowpeas (Vigna sinensis L). Modifications by fermentation with natural microflora and with Lactobacillus plantarum ATCC 14917

“…2,3 Their consumption, like that of other legumes, is limited by the presence of antinutritional factors which affect the digestibility and bioavailability of nutrients, and thus cowpeas need to be processed to reduce or even remove these factors. 4,5 Various processes applied to legumes modify the chemical composition of the seeds, not only their antinutrient compounds but also other components. Fermentation has been proposed to improve the nutritive value of legumes, as it decreases the concentration of antinutritional factors.…”

Effect of quenching on cookability of some food legumes

“…This is due to the fact that cowpeas are important sources of vegetable protein, energy and other nutrients (Uzogara & Ofuya, 1992). Due to high cost and limited availability of animal proteins in the developing countries, attention has increased in the utilization of seed and legumes especially cowpeas as potential sources of low cost dietry proteins for food use (Sathe & Salunke, 1981;Wang, Lewis, Brennam, & Westby, 1997).…”