Abstract

In sub-Sahara, preservation of processed cowpea flour remained a challenge, and there are no standard isotherm conditions for drying cowpea flour. This study aims to define the optimum isotherm conditions for cowpea flour and assess their functional properties. Adsorption isotherms of three varieties of cowpea at temperatures 30, 40, and 50°C and in each case with six different applications depending on the constant relative humidity of the medium were executed. Water and oil absorption capacities including swelling index were determined. Results show that water content at equilibrium is inversely proportional to the temperature, and at the same temperature, the water content increases when water activity augments. The adsorption isotherms are of type II according to the fitted BET and GAB models. The absorption capacities ranged from 1.06 ± 0.01, 1.08 ± 0.02, and 1.09 ± 0.01(mL/g), respectively, for CS133, CS032, and control. However, the swelling index was significantly separated (P < 0.05). The adsorption isotherm curve of the sample CS032 at 50°C shows a stronger correlation (R2 = 0.9274) than the other varieties regardless of the mathematical isotherm model used. It can be concluded that depending on some functional properties of cowpea variety flour, these varieties seemed to behave separately vis-a-vis their sorption isotherm.

Highlights

  • The results showed that the water absorption capacity ranged, respectively, for CS133, CS032, and control from 1.01 Æ 0.17, 0.83 Æ 0.10, and 0.69 Æ 0.11 g/g

  • It can be concluded that the flour of cowpea varieties absorbs differently the water and oil, and the swelling index significantly

  • It was a fact that flour, which absorbs more water content, swells better, as far as the sorption isotherms of cowpea varieties flour were carried out at different temperatures range of 30, 40, and 50°C

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Summary

Introduction

The Vigna unguiculata (L) Walp, Cowpea, is a legume of genus Vigna, family Fabaceae, subfamily Faboideae [1, 2]. Cowpeas are highly nutritious, a source of food and income globally. Cowpeas are 2–3 times richer in amino acids, such as lysine, thiamine and riboflavin, and Sorption carbohydrate; which make it an energetic food [7]. Cowpea farming has reached a level of important yielding in the area of its potential production. To make this important production profitable to the farmers, processing into cowpea flour as such is necessary, to improve the quality and profitability. Cowpeas have been a nutritious legume and the new trend in developing countries such as Sub-Saharan Africa representing about 95% of world cowpea production [9]

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