Physico-chemical and functional properties of cowpea powders processed to reduce beany flavor.
1979
Okaka James C. | Potter Norman N.
The traditional method of processing cowpea powder retains a slight beany flavor which may limit its use due to consumer nonacceptance. However, a cowpea powder with reduced beaniness was produced by soaking cowpeas in acidified water, dehulling, steam blanching, grinding, and drum drying. Total solids recovery of powders was 70-73%; approximately 22% of the solids, 20% of the protein and 27% of the thiamine content of raw cowpea was recoverable in the hull fraction. Drum drying reduced the nitrogen solubility of cowpea protein, as well as starch swelling properties. Cowpea powder exhibited good water- and oil-binding properties but had poorer foaming and emulsifying characteristics when compared with soy flours.
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