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Physicochemical properties of flour produced from different cowpea (Vigna unguiculata) cultivars of Southern African origin

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Abstract

The variability and magnitude of interactions for food components and physicochemical properties of flour produced from five cultivars of cowpea (Glenda, Vegetable Cowpea 2, Vegetable Cowpea 3, Makathini, Embu Buff) were analysed using chemometrical techniques, for effective application as legume-based ingredients across different food product applications. Cowpea flour produced was defatted by extraction with n-hexane for 90 min (flour/solvent ratio of 1:3 w/v). Principle component analysis showed variation in chemical composition and physicochemical properties amongst cowpea flour studied. Flour produced are important sources of protein (24.30–26.33%), starch (50.99–51.33%), fiber (9.36–12.86%) and mineral elements. Pearson correlation analysis showed significant correlations amongst starch, mineral elements and physicochemical properties. Starch was found positively correlated with mineral elements sodium and calcium. Vegetable Cowpea 3 (50.55%) was found suitable for use in food products that are thawed for consumption. Mineral elements manganese, magnesium, phosphorous and sodium were found to significantly influence the pasting parameters (peak, trough, breakdown viscosity) studied. Understanding the magnitude of interactions between food components and physicochemical properties of cowpea flour would enable decisiveness over ingredient selection, improvement and management of quality for various legume-based food products. Furthermore, findings have the potential to assist in the development of improved cowpea cultivars.

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Acknowledgements

This research was supported by the Agricultural Research Council-Vegetable and Ornamental Plant Institute (ARC-VOPI) Pretoria, South Africa and the National Research Foundation (South Africa) (Grant Number 93988).

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Authors and Affiliations

  1. Department of Biotechnology and Food Technology, Durban University of Technology, PO Box 1334, Durban, 4000, South Africa

    Tremayne Sheldon Naiker & John Mellem

  2. Agricultural Research Council-Vegetable and Ornamental Plant Institute, Private Bag X293, Pretoria, 0001, South Africa

    Abe Gerrano

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  1. Tremayne Sheldon Naiker
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  2. Abe Gerrano
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  3. John Mellem
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Correspondence to John Mellem.

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Naiker, T.S., Gerrano, A. & Mellem, J. Physicochemical properties of flour produced from different cowpea (Vigna unguiculata) cultivars of Southern African origin. J Food Sci Technol 56, 1541–1550 (2019). https://doi.org/10.1007/s13197-019-03649-1

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  • DOI: https://doi.org/10.1007/s13197-019-03649-1

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