Abstract
Recently, cowpea (Vigna unguiculata) has been cited for imparting specific positive health potentiating responses when properly positioned in the diet. However, inherent anti-nutritional factors in cowpea have long been recognized as concerns and require appropriate processing conditions to ameliorate adverse effects. The study focuses on effect of post-dehulling treatments on anti-nutritional and functional properties of cowpea flour. Three genotypes of cowpea (IT99K-573-2-1, IT96D-610, and IT07K-292-10) were dehulled. Dehulled cowpeas were boiled, roasted or autoclaved and prepared into flour. Raw (dehulled) cowpea genotype served as control. Anti-nutritional and functional properties of the products were determined using standard procedures. Antinutrient concentration of cowpeas differed significantly (p≤0.05) among genotypes. Tannin, phytate and oxalate concentration ranged from 31.15 to 121.80g/kg, 22.31 to 48.04 g/kg and 0.01 to 0.026g/kg respectively. Coloured beans (IT96D-610), had significantly lower anti-nutritional content than those of white beans (IT99K-573-2-1 and IT07K-292-10). All heat treatments significantly reduced the levels of investigated anti-nutrients compared to their respective control. Water absorption capacity and oil absorption capacity were found in the range of 2.12–3.07 mL/g and 1.37-1.73 mL/g, respectively. Swelling power, starch solubility, loose bulk density and packed bulk density varied between 10.79 to 18.42g/g, 0.16 to 1.52g/g, 0.64 to 0.73g/mL and 0.84 to 0.94 g/mL respectively. Colour parameters (L*, a*, b*, hab, C*) showed significant variations among the genotypes. The combined varietal and processing variation induced significant modification in the inherent anti-nutrients and functional properties of dehulled cowpea as attested by the highly significant (p≤0.05) correlations observed. Processing of cowpea seeds in these forms presents an opportunity for extending their use beyond the dehulled seeds in food system.
 Keywords: Cowpea, dehulling, treatment, nutrients, functionality
Highlights
Cowpea (Vigna unguiculata) is a leguminous plant which belongs to the family Fabaceae
Nigeria is the largest producer of cowpea and consumer account for 61% of production in Africa and 58% worldwide and more than 4 million tonnes of peas of all sorts are consumed worldwide, with 387,000 tons consumed in Africa (IITA, 2013).The main centres of cultivation of cowpea in Nigeria are Kano, Katsina, Bauchi, Bornu, Sokoto and Niger States in the North; and Ibadan, Owo and Benin in the West (Arawande and Borokini, 2010)
Materials: Three genotypes of cowpea (IT99K-573-21, IT96D-610, IT07K-292-10) used in this study were obtained from the International Institute for Tropical Agriculture (IITA), Ibadan, Nigeria
Summary
Cowpea (Vigna unguiculata) is a leguminous plant which belongs to the family Fabaceae. The present study evaluates the anti-nutrient concentration and functional properties of the dehulled cowpea seeds subjected to boiling, roasting or autoclaving process. Evaluation of functional properties: The bulk density (loose and packed) of cowpea flours was determined by the gravimetric method described by Appiah et al (2011).Water and oil absorption capacities were determined using the procedures described by Sofi et al (2013). Tannin levels dropped progressively as the raw cowpea seeds were processed, producing significant differences among fractions.
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