Microscopic, Nutritional and Functional Properties of Cowpea Flours and Protein Concentrates During Storage

Abstract

ABSTRACTDuring storage for 6 mo at 64% RH, whole seed flour, dehulled seed flour and air‐classified protein concentrate from cowpeas showed little change in nutritional or sensory properties but there were improvements in functional properties. However, wet‐processed protein concentrate, after drum‐drying, darkened and had reduced functionality by the 6th mo. When storaged at 79% RH, all cowpea products darkened significantly, showed decreased lysine contents and lower nitrogen, solubility, all emulsification and foaming characteristics. Both dehulling and air classification improved the storage properties of cowpea products but drum drying of a wet‐processed product had an adverse effect on functionality and nutritive value, especially when stored at 79% RH.