Physico Chemical and Functional properties of six different varieties of Cowpea (Vigna unguiculata L.)

A study was carried out during the year 2012–13 to determine the physicochemical properties of seeds of six different varieties of cowpea obtained from AICRP on Arid legumes at Parbhani centre to assess their potential use in the food industry. Length, width and breadth of seeds were in the range 6.87–8.58; 5.05–6.43 and 3.76–4.78mm respectively while 100 grain weight of seeds varied between 9.25 to 13.50 g. Cooking time ranged from 37to 42 min. Crude protein was in the range of 20.13 to 27.45%. Moisture, fat, ash and crude fibre values were in the range of 8.98 to 10.39%, 0.79 to 2.20%, 2.01 to 3.08% and 1.92 to 4.77% respectively. Carbohydrate content varied between 50.13 to 57.13%. Cowpea seed flours were good in water absorption capacity and it varied between 0.95 and 1.99 gg⁻¹ while oil absorption capacity ranged from 0.40 to 2.0 gg-¹ Bulk density, foam capacity and foam stability were in the range 0.64 to 0.68 g/ml, 12.6 to 21.0 ml and 12.6 to 21.0min respectively. Swelling capacity and hydration capacity ranged from 0.09 to 0.18ml/seed and 0.09 to 0.15gseed⁻¹ respectively while emulsion capacity and stability varied from 9.0 to 17.0 and 21.69 to 23.0 min respectively. The In vitro Protein Digestibility (IVPD) of cowpea flour was in the range of 86.13 to 89.53% and genotype PGCP-15 had the highest IVPD (89.53%). The result of the composition of the different varieties of cowpea seeds showed that the genotype DC-15 had the highest protein content (27.45%) with good functional properties i.e. highest WAC (1.99gg⁻¹), FC (21ml), FS (21min), EA (17min) and highest ES (23min). Next to this the genotype PGCP-16 was at second position in protein content (26.22%) with highest swelling and hydartation capacity i.e. 0.18 and 0.15 g seed⁻¹ respectively. Genotype VCP-09-19 had least protein (20.13%), FC (12.6ml), FS (12.6ml), EA (9min), ES (21.69min) and IVPD (86.13%) respectively.