Abstract
AbstractBACKGROUND: The knowledge of dehulling characteristics is very important in the selection of cowpeas for flour production. In this study the sensory and functional properties of cowpea flour as influenced by dehulling method (wet and dry/mechanical dehulling) and cowpea variety (white, maroon and mottled) were investigated.RESULTS: White cowpea showed a significantly different (P < 0.05) and higher dehulling rate (DR > 97%) for all dehulling methods. Maroon and mottled cowpeas were poorly dehulled (DR < 10%) when using the wet method (WD). Dry dehulling (DD) was effective on all three varieties (DR > 94%). The highest yield of flour was observed with white cowpea (80% for DD and 96% for WD). The beany odour intensity of flours was dependent on the method of dehulling used. Flour functionality was more significantly influenced by cowpea variety than by dehulling method.CONCLUSION: Dry dehulling could be recommended for cowpea flour production, as this method was found to be more effective on the selected cowpea varieties. Owing to the observed variation in flour functionality among cowpea varieties, the choice of a particular variety for flour production will depend on the intended use of the flour. Copyright © 2009 Society of Chemical Industry
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