Détails de la publication

Dehulling characteristics, sensory and functional properties of flours from selected cowpea varieties

Détails de la publication

• Type:Article
• Domaine: Technologie - Post récolte
• Année de publication: 2009
• Auteurs: AMONSOU E. O., HOUSSOU P. A., SAKYI-DAWSON E., SAALIA F. K.
• Cultures: Vigna unguiculata
• Couverture géographique: Bénin
• Mots clés: cowpea varieties; dehulling; functional properties; flours

Résumé de la publication

BACKGROUND: The knowledge of dehulling characteristics is very important in the selection of cowpeas for flour production. In this study the sensory and functional properties of cowpea flour as influenced by dehullingmethod (wet and dry/mechanical dehulling) and cowpea variety (white,maroon andmottled) were investigated. RESULTS: White cowpea showed a significantly different (P < 0.05) and higher dehulling rate (DR > 97%) for all dehulling methods. Maroon andmottled cowpeas were poorly dehulled (DR<10%)when using thewet method (WD). Dry dehulling (DD) was effective on all three varieties (DR>94%). The highest yield of flourwas observed with white cowpea (80% for DD and 96% for WD). The beany odour intensity of flours was dependent on the method of dehulling used. Flour functionality was more significantly influenced by cowpea variety than by dehullingmethod. CONCLUSION:Dry dehulling could be recommended for cowpea flour production, as thismethodwas found to bemore effective on the selected cowpea varieties. Owing to the observed variation in flour functionality among cowpea varieties, the choice of a particular variety for flour production will depend on the intended use of the flour.
c 2009 Society of Chemical Industry