The increasing world population has led to shortage in protein supply which necessitated the quest for new protein sources, particularly from legume. Legumes, naturally do not possess suitable functionality for application in food industry. To improve functionality, different methods of modification (physical, chemical, enzymatic) have been utilized by researchers though with some limitations. However, the use of germination has not been fully explored especially for underutilized Solojo cowpea. Therefore, the aim of this study was to evaluate the potential of germination in improving the nutritional and functional properties of flours and proteins isolated from Solojo cowpea and the corresponding effect of pH on its Emulsifying Activity as well as the stability of the isolates. The protein isolates were obtained as whole cowpea flour (WCF), full fat dark ash solojo (FFDAS) and defatted dark ash solojo (DFDAS) flours from dehalled defatted cowpea flour (DDCF) by isoelectric (CPIA) and micellization (CPIB) precipitation were studied. The emulsifying activity as well as stability were affected by pH as shown in Figures [1-12]. All the flours of DAS and BS showed lowest EA between pH 4 – pH 6. The EA decreased as the H+ increased up to the IEP increased with pH to the alkaline region. The DAS isolates had its minimum EA at pH 2- pH 4, while the BS isolate had its minimum EA at pH 2 for all treatment except 6h and 36h, which both had their minimum EA at pH 8. The value ranged between 43.34% and 50.00%; 44.44% and 51.52%; 43.28% and 49.37%; 43.99% and 49.34%; 43.80% and 52.55%; 44.81 and 60.18% for FFDAS, DFDAS, FFBS, DFBS, DAS and BS respectively. ES followed an arrangement comparable to the EA. The lowest ES was reported at pH 4 for most of the flour samples, except for, FFDAS Raw at pH 8 and DFDAS Raw at pH 6. The protein isolates of DAS and BS also had most of the ES minimum at pH 4, except DAS 72h and BS Raw with minimum at pH 2; DAS 36 h, 48 h, BS 6 h and 36 h had their minimum at pH 6; only DAS Raw had minimum ES at pH 8. The ES values ranged between 43.33% and 51.65%; 44.44% and 51.52%; 44.80% and 50.01%; 43.52% and 50.21%. 80.72% and 110.70% 80.66% and 108.82%, for FFDAS, DFDAS, FFBS, DFBS, DAS and BS respectively. There was no marked difference between the ES of the two varieties.
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