publication . Article . 2015

Physicochemical and functional properties of two cowpea cultivars grown in temperate Indian climate

Saima Hamid; Sabeera Muzzafar; Idrees Ahmed Wani; Farooq Ahmad Masoodi;
Open Access
  • Published: 01 Dec 2015 Journal: Cogent Food & Agriculture, volume 1 (eissn: 2331-1932, Copyright policy)
  • Publisher: Informa UK Limited
Flours of two local cowpea cultivars namely Red cowpea and Black cowpea were analysed for proximate composition, pasting and functional properties. The crude protein and fat contents were higher for Black cultivar than the Red cultivar. The apparent amylose content was significantly higher for Red cowpea (25.54%) than Black cowpea (15.09%). Polyphenols were significantly higher for Red cowpea than Black cowpea. The pasting profile of two cultivars revealed significantly higher values of peak viscosity (1873 cP), setback viscosity (701.00 cP), breakdown viscosity (705.33 cP) and final viscosity (1868.67 cP) for Red cowpea than Black cowpea. Water absorption capac...
Persistent Identifiers
free text keywords: cowpea, flour, pasting, functional, properties, Agronomy, Chemistry, Cultivar, Proximate composition, Absorption of water, Horticulture, Amylose, chemistry.chemical_compound, Temperate climate, Oil absorption, Polyphenol, Viscosity, lcsh:Agriculture, lcsh:S, lcsh:Food processing and manufacture, lcsh:TP368-456
Any information missing or wrong?Report an Issue