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Functional characteristics of cowpea flours in foods

  • Unit Publication
  • Papers from the Symposium on Functionality of Oilseed and Legume Protein Presented at the 78th AOCS Annual Meeting Held in New Orleans, LA, May 17–21, 1987
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

Functionality of legume flours as food ingredients is influenced by genetic and agronomic factors, storage, composition and processing. The processing of flour from dry cowpeas (Vigna unguiculata) is a simpler technology than that utilized for oilseed flour production. A defatting step is not required because the crude fat content of cowpeas is low (∼1–2%); however, decortication (seed coat removal) is necessary if a light-colored flour is to be obtained from cultivars with dark testa or eyes. Process condition employed in the decortication of cowpeas and production of cowpea flour influence the quality of subsequent products made from the flour. Functionality of cowpea flour as an ingredient in wheat flour mixtures, akara and moin-moin (fried and steamed cowpea paste, respectively), extruded products and meat products will be reviewed.

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Authors and Affiliations

  1. Department of Food Science and Technology, University of Georgia Agricultural Experimental Station, 30223, Griffin, GA

    K. H. McWatters

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  1. K. H. McWatters
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McWatters, K.H. Functional characteristics of cowpea flours in foods. J Am Oil Chem Soc 67, 272–275 (1990). https://doi.org/10.1007/BF02539675

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  • DOI: https://doi.org/10.1007/BF02539675

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