Physico-chemical properties of the flours and starches of two cowpea varieties (Vigna unguiculata (L.) Walp)

Clement Adebooye, Odunayo and Singh, Vasudeva (2008) Physico-chemical properties of the flours and starches of two cowpea varieties (Vigna unguiculata (L.) Walp). Innovative Food Science and Emerging Technologies, 9 (1). pp. 92-100.

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Abstract

The physical and chemical properties of the starches and flours of whole grain and decorticated two cowpea varieties (Vigna unguiculata (L.) Walp) were investigated. The two cowpea varieties were: C-152-White, having big grain and S-1552-White, having small grain with black eye. Results showed that starch yields were 19.2 and 16.4 g/100 g grain for C-152 and S-1552, respectively. Statistical analysis shows that the total amylose contents of the starch of the two cowpea varieties were significantly higher (P≤0.05) than that of the whole grain and decorticated flours. The swelling power of C-152 starch was significantly higher than that of S-1552 starch. The water-binding capacity (WBC) for S-1552 starch was higher than for C-152 starch. The results of pasting profile of both the flour and the starch showed that the two cowpea varieties possess different properties in relation to gelatinization temperature(GT), peak viscosity (PV), hot paste viscosity (HPV), cold paste viscosity (CPV), break down (BD), set back (SB), total set back (SBt) and relative breakdown (BDr). The information generated in this study on the properties of the starch could provide guidance on possible industrial uses of starches of these two varieties.

Item Type:	Article
Uncontrolled Keywords:	Cowpea; Flour; Starch; Physico-chemical properties
Subjects:	600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Aug 2008 10:02
Last Modified:	28 Dec 2011 10:05
URI:	http://ir.cftri.res.in/id/eprint/8718

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