Physicochemical and Functional Properties of Some Nigerian Cowpea Varieties

Abstract

The physicochemical and functional properties of four local varieties of cowpea seeds (Achishiru, Akidi, Jokada and Odudu) in Nigeria were studied. Length, major and minor diameter of seeds were in the range 6.70-12.90 mm, 3.33-5.58 mm, 3.18-4.65 mm while grain weight of seeds varied between 8.40 to 34.90 g. Cooking time ranged from 28.00 to 40.00 min. Cooking yield were in the range of 55.43 to 59.77% and the dissolved solid ranged from 0.27 to 0.93%. Cowpea seeds contain high value of crude protein in the range of 25.79 to 29.25%. Moisture, dry matter, fat, ash and crude fibre value were in the range of 8.57 to 10.07%, 89.93 to 91.44%, 0.79 to 3.18%, 2.72 to 3.73% and 1.92 to 3.37% respectively. Carbohydrate content varied between 53.56 to 57.36%, while energy value ranged from 337.57 to 360.67 Kcal / 100g. Cowpea seed flours were good sources of calcium (424.00-582.00 mg / 100g), iron (4.00-4.82 mg /100g), magnesium (128.54-145.12 mg /100g) and copper 5.55-6.13 mg /100g water absorption capacity varied between 1.60 and 1.94 g/g while oil absorption capacity ranged from 0.35 to 0.54 g/g. Bulk density and foam capacity were in the range 0.29 to 0.40 g /mL and 100.52 to 126.50 mL. Foam stability and Nitrogen solubility showed high value. The cowpea seed flours are functional foods for nutrition and utilization.