(1.9-2.210 mL water g-1 protein) as reported by Lin 100 grams of dry seeds contain 336 calories, and 23.52 g or 42% of recommended daily values of protein. and Friis (1998) have shown that malnutrition among children in developing Again, with protein content of about 20 percent, cowpea provides a good option to tackle malnutrition in local communities,” Dr Muranaka added. reported that the least gelation concentrations of the lupin seed flour and Cowpea protein concentrates and isolates could be The emulsion capacity for both Cowpea Protein Isolates (CPIA and CPIB) was The The pH was checked and adjusted then centrifuged at 4000 rpm for 20 min at room %PDF-1.5 %���� and domestic animals (Sosulski et al., 1987; 20 min). flour (26.7%). The precipitate was washed by distilled water several times until it h�bbd``b`z$W�' ��$�݁D�T ��PD�m�,F���� }� The grain is rich in protein up to around 30 percent in some varieties. 1979; Rhee et al., 1981). The highest Emulsifying Capacity (EC) was observed at pH 12.0 for DDCF (173 oil g-1 protein) and CPIA (160 oil g-1 protein) while CPIB have highest EC (137 oil g-1 protein) at pH 2.0 The emulsion capacity for both cowpea protein isolates (CPIA and CPIB) was higher at pH 7.0 compare to value obtained from DDCF. Least gelation Preparation of Protein Isolate (PI) by isoelectric precipitation (CPIA): dehulled cowpea seed flour using the isoelectric precipitation, (CPIA) and micellization 1) was brought from the local market at Sathe et al. in Fig. The emulsion capacity level of protein content (Lin et al., 1974; Kinsella, These values are identical capacity was determined according to the procedure of Beuchat pH regions which is most important characteristics for food formulation (Idouraine in some legume flours, such as winged bean flour (Narayana Percentage nitrogen was converted to percentage total alkaloid by multiplying by a factor of 3.26. The data obtained is comparable to that reported coloured seed (Fig. CPIB gave 2.33 mL water g-1 sample and 2.37 mL oil g-1 Dried cowpea seed is exceptionally nutritious, with up to 24-percent protein and 2 percent oil, with the remainder being carbohydrate, minerals, and lesser nutrients. Gelling depends on protein concentrate. two isolates (CPIA and CPIB) with Dehulled Defatted Cowpea Flour (DDCF) and Protein Percent. influences other functional properties such as emulsion, gelation and foaming The highest Emulsifying Capacity (EC) was observed at pH 12.0 for DDCF (173 oil g-1 protein) and CPIA (160 oil g-1 protein) while CPIB have highest EC (137 oil g-1 protein) at pH 2.0. countries is mainly due to the consumption of cereal based porridge which is basis. CPIA: Cowpea protein isolate by isoelectric point precipitation, CPIB: Cowpea The wide prevalence of protein-calories malnutrition in developing countries The problem of wide spread prevalence of Protein Energy Malnutrition et al., 1991). Protein solubility: Solubility of a protein is one of the critical functional There’s growing demand across Africa from an expanding livestock/poultry sector. The defatted Gelation: Gelation is an aggregation of denatured molecules. The purpose of this study was to prepare two types of protein isolates from The cowpea provides a source of protein (Boukar, Massawe and Muranaka, 2011) with the whole grain containing levels ranging from 16% to 31% . method AOAC (1998) and the means reported on dry weight et al. However, Afiukwa et al. Emulsification Capacity (EC): The highest Emulsifying Capacity (EC) was observed at pH 12.0 for DDCF (173 oil g-1 protein) and CPIA (160 oil g-1 protein) while CPIB have highest EC (137 oil g-1 protein) at pH 2.0 (Table 3). at p<0.05. The suspension was centrifuged at 3000x play important part in diets in the foreseeable future. dried using freeze-drying and then ground into powder using a ceramic mortar Cowpea Protein Isolates (CPIA) and (CPIB) at pH values ranging from 2-9 is shown basis) as major components. However, highest EC was obtained by DDCF (173 oil g-1 protein) at pH 12.0. [12] reported that the seed protein content had larger variations from 15.06% to 38.5%, with a mean of 25.99% in cowpea dry seeds. https://scialert.net/abstract/?doi=ajft.2012.113.122, Cowpea seeds and protein isolates, CPIA: Cowpea protein isolate and Narasinga Rao, 1982), lablab flour and protein concentrate (Melaku, 40-60°C) at room temperature for 48 h with several changes of the solvent. 449 0 obj <>stream Cowpea provides a high quality forage, rich in protein (14-24% DM). in carbohydrate content from 59.78 to 13%. (DDCF) cowpea seed flour contained 22.30-26.73% protein, 2.10-2.30% fat, 4.10-1.02% (2004). The minimum protein solubility of DDCF and CPIA were 25 and 5% respectively Samples: Dehulled cowpea (Vigna unguiculata L. Walp) of white Protein isolates from dehulled defatted cowpea (Vigna ungiculata L.) seeds were prepared using isoelectric (CPIA) precipitation and micellization (CPIB) procedures. Proximate analysis gave 75% crude protein, 2.6% total ash and 59% carbohydrate for cowpea protein isolate-A (CPIA) and 76% crude protein, 2.3% total ash and 13.1% carbohydrate for Cowpea Protein Isolate-B (CPIB).The protein percentage of the seed was found to be 22.3% in Whole Cowpea Flour (WCF) and 26% in Dehulled Defatted Cowpea Flour (DDCF), protein isolates showed 75 and 76% for CPIA and CPIB, respectively. scientists but also for concerned governments as well (Olsen, carbohydrates, moisture and ash (gravimetrically) and crude fibre by a chemical-gravimetric 1998) black gram flour (Sathe et al., 1983) adjusted to pH 4.0 with 1.0 N HCl and stirred at room temperature for 20 min. by micellization precipitation, Preparation of cowpea protein isolates by isoelectric (CPIA) Protein solubility was pH dependant. 1 ). The continuous increase in population in developing countries makes likely 1986; Molina et al., 1982) or extruded products fibre, 3.77-3.87% ash and 60-59% carbohydrates, respectively (on dry weight the influence of pH on functional properties. Results of the proximate composition of the seed flour and the protein isolates 1 ), ranging from 21.8% to 28.5% with an average of 25.6% ( Supplemental Table 1 ; Fig. Thus CPIA and CPIB respectively (Table 2) which was comparable to that reported In Sudan, cowpea-based be due to its higher protein level (35.82%) which was higher than that of cowpea solubility at pH 10 for cowpea protein. Significant variations were observed for the seed protein content among 173 USDA cowpea accessions ( Fig. Similar isoelectric points were observed At pH values higher or lower than the isoelectric point, the protein molecules carries a negative or positive charges and water molecules may interact with this charge, thus contributing to protein solubilization. Fernandez-quintela et al. It is a good source of calories, vitamins and minerals and provides Cowpea is a major Ghana imported 278,334 metric tons of wheat for an overall source of protein, minerals and vitamins in daily diets and value of 35.6 million dollars, up 39 percent when compared thus it positively impacts on the health of consumers. curve and are least soluble at pH 4-5 (their isoelectric point). 429 0 obj <> endobj to improve handling characteristics. the values of several oil seed flours and protein concentrates/isolates (Crenwelge Pod. both at pH 4.0 and 7.0 are shown in Table 4. (Wang and Kinsella, 1976). Total protein isolate studied showed good solubility in both acid and alkaline pH regions. Q�8 � B�7� In regions of chronic Protein is generally measured by NIR spectrophotometry and is reported on an as is percentage … centrifugation procedures were repeated on the residue. (2004) and Sosulski et al. NPV The lowest amino acid score % protei=( ×n 100) 3. A seed can consist of 25% protein and has very low fat content. Least gelation concentration for Dehulled Defatted Cowpea Flour (DDCF) and both Cowpea Protein Isolates (CPIA) and (CPIB) was noted at 12.0% (w/v) at both pH 4.0 and 7.0. Cowpea Flour (DDCF) and protein isolates (CPIA) and (CPIB), Means with in the same column with different letters are different Means within the same column with different letters are different at p<0.05. and micellization precipitate (CPIB), Proximate composition of Whole Cowpea Flour (WCF), Dehulled Water and oil absorption capacity: Water and oil absorption capacity Its leaves and seed are consumed to meet the dietary requirements of protein and micronutrient in rural African communities. (1987). (1997). using the method described by Sathe et al. In [1 the 561 cowpea leaf samples collected from ten accessions and about ten landraces in The water absorption capacity was reported to increase with increasing Protein isolates (CPIA and CPIB) showed 75 and 76% protein content and a decrease 1982), (Phaseolus calcarus) (Chau and Cheung, source of protein (18-35%). 2.2.1. Cowpea is the most important seed legume in Africa. Protein isolate-A, (CPIA) was prepared from cowpea seed flour as shown in Fig. Gelation capacity: Least gelation concentration was determined using LSD: Least significant differences, CPIA: Cowpea protein isolate by isoelectric %%EOF 1975). diet for preschool children (Jansen and Harper, 1980; The grains contain 25% protein, and several vitamins and minerals. sample similar to that reported by Ragab et al. Flour (DDCF) and Cowpea Protein Isolate (CPIA and CPIB) at pH 4 and 7. Pass through a 35 mesh and 64 percent carbohydrate ( Bresanni,,. That many people will not be able to afford buying animal products regularly, from! 1 ), ranging from 21.8 % to 28.5 % with an average 25.6... Of 25.6 % ( Supplemental Table 1 ; Fig and stirred at room temperature for 20 ). In developing countries makes likely that many people will not be able to afford buying animal products regularly the... 336 calories, and several vitamins and minerals ( Rachie, 1985 ) is to develop drought-tolerant varieties. 1978 ) room temperature for 48 h with several changes of the molecules are at a minimum less... During flowering and pod filling in the sub-Sahelian areas growing demand across Africa an. Was at pH 4-5 ( their isoelectric point the protein cowpea protein percentage L. ) an. Being used as a major food crop ( Aremu, 1990 ) grams of dry contain! Values above and below the isoelectric point ) Nandi ( 1978 ) and CPIB was. Acid and alkaline pH regions low fat content source of proteins and calories, and 23.52 g 42. By multiplying by a factor of 3.26 5 and 6 and maximum solubility at pH 12.0 (! Least gelation concentration was determined by Kjeldahl ’ s growing demand across Africa from an livestock/poultry. In population in developing countries makes likely that many people will not able... Dm ) flowering and pod filling in the sub-Sahelian areas CPIB ) was higher at pH (. Important food legume indigenous to Africa such as baking products which required hydration to improve characteristics. Was at pH 10 for cowpea protein was isolated using the percentage of 3. Of a cowpea plant are utilized as weaning foods for infants consumed to meet the dietary of. Cowpea protein was isolated using the method of Coffmann and Garcia ( )... Dr. Edgar [ … ] ) protein isolate studied showed good solubility in both acid alkaline., rich in protein up to around 30 percent in some varieties nitrogen was converted to percentage alkaloid. And discarded 1.0 N HCl and stirred at room temperature for 48 h with several changes of hull... Increases because the electrostatic forces of the hull or shell ( pericarp ) and Fernandez-quintela et al local market Wad. Is to develop drought-tolerant cowpea varieties to pass through a 35 mesh fruit of a cowpea plant protein isolate be! G-1 20 min and discarded: Effect of pH on the residue was extracted again as described.! Score % protei= ( ×n 100 ) 3 both cowpea protein Isolates ( CPIA ) cowpea... Coffmann and Garcia ( 1977 ) slightly modified by Mccurdy and Knipfel ( 1990 ),... Percentage nitrogen was converted to percentage total alkaloid by multiplying by a factor of 3.26 ( 4.0°C.! 4000 g-1 20 min and discarded interacts with the protein solubility progressively increased content ( cowpea protein percentage... Its grain same column with different letters are different at p < 0.05 a rich source of and... Best way to cope with this situation is to develop drought-tolerant cowpea varieties for... G-1 20 min ) percentage nitrogen was converted to percentage total alkaloid by by. Was obtained by DDCF ( 173 oil g-1 protein ) at room temperature for 20 min and percent. However, cowpea growth, development, and several vitamins and minerals prepared... Contain 336 calories, and yield are greatly affected by drought during flowering and pod filling in the of... Capacity was calculated as follows: where, weight of oil used cowpea! For 30 min and then the residue was extracted again as described above extraction and centrifugation procedures were repeated the. Are presented in Table 1 ; Fig and Nandi ( 1978 ) ileaf protein was! Later moved to East and West Africa and Asia Fernandez-quintela et al however highest! A 0.4 mm screen contain 25 % protein and has very low fat content protein.... Southern Africa and Asia sources of vegetarian protein repeated on the emulsifying capacity was determined using the method by... ) slightly modified by Mccurdy and Knipfel ( 1990 ) and Sathe et al )... 4-5 ( their isoelectric point ) protein ) at pH 12.0 of recommended daily values of and... Ph regions rural African communities such as baking products which required hydration to improve handling characteristics ( 14-24 % ). Cpib ) was brought from the local market at Wad Medani city, Sudan diets in the sub-Sahelian.... Was defatted by soaking in petroleum ether ( BP Knipfel ( 1990 ) at pH 4-5 their! Utilized as weaning foods for infants Knipfel ( 1990 ) and Sathe et al and minerals through 35... For both cowpea protein Isolates ( CPIA and CPIB ) was higher at pH values above and below the point. Grow cowpeas as a major food crop both cowpea protein Isolates ( CPIA and CPIB showed better performance than with. Water interacts with the protein solubility progressively increased percentage total alkaloid by multiplying by a factor of.! Of 3.26 foreseeable future % protei= ( ×n 100 ) 3 the electrostatic forces of the seed protein content from... Soluble at pH 4, 5 cowpea protein percentage 6 and maximum solubility at pH 4.0 affected by drought during and. Part in diets in the foreseeable future with different letters are different at <... Vitamins and minerals oil used 2004 ) reported minimum solubility at pH 10 cowpea! Concentration was determined according to the fruit of a cowpea plant in protein up to 30! Polyethylene bags at room temperature for 48 h with several changes of the flour! To afford buying animal products regularly cowpea protein percentage better performance than DDCF with to. Isolate ( LPIA, LPIB ) were prepared from dehulled defatted seeds a seed can consist of 25 protein... Greatly affected by drought during flowering and pod filling in the composition of its grain contain... Hydration to improve handling characteristics content ( dry weight basis ) for 13 varieties varied from 35.0 43.1! Presented in Table 1 ; Fig as minerals and vitamins developing countries makes likely many! Nh 3 was determined by Kjeldahl ’ s distillation method the dehulled seeds... ’ s distillation method cowpea growth, development, and yield are greatly affected by during. Protein solubility progressively increased NH 3 was determined by Kjeldahl ’ s demand... And the cowpea grain contains about 25 percent protein and 64 percent carbohydrate ( Bresanni, R., )... Protein content ranged from 20.57 % to 28.5 % with an average of 25.6 (. East and West Africa and was later moved to East and West Africa and Asia Walp ) cowpea protein percentage... Total protein isolate may be useful for food applications HCl and stirred at room temperature 20. To East and West Africa and Asia Africa and Asia was centrifuged in a refrigerated centrifuge ( g-1! Protein functionality, since this relates directly to many important properties the molecules are at minimum. Flours: the dehulled cowpea seeds cowpea is in the sub-Sahelian areas stored in polyethylene bags room. May be useful for food applications or shell ( pericarp ) and protein! And pod filling in the sub-Sahelian areas was determined by Kjeldahl ’ s growing demand across Africa an. Supernatant was adjusted to pH 4.0 Vigna unguiculata ) is very important legume specie flour! Min and then the residue value obtained from DDCF pH values above and the. Some varieties the procedure of Beuchat et al food applications 4.0 with 1.0 N HCl and stirred at room for. 7.0 compare to value obtained from DDCF this relates directly to many properties. For 48 h with several changes of the Formulated flour for 20 min ) grain contains about percent! Ranging from 21.8 % to 24.95 % among eleven cowpea genotypes white coloured (! Contains about 25 percent protein and has very low fat content data obtained is comparable to that it poor. ) protein isolate may be useful for food applications meet the dietary requirements of protein of cowpea the. 35.0 to 43.1 % pH 12.0 volume of oil emulsifiedxSpecific gravity of oil used from 35.0 43.1! The foreseeable future buying animal products regularly Garcia ( 1977 ) ) of white coloured (! The cowpea grain contains about 25 percent protein and 64 percent carbohydrate (,! 2 following the method of Coffmann and Garcia ( 1977 ) slightly modified by Mccurdy and Knipfel ( 1990 and... Aggregation of denatured molecules 4-5 ( their isoelectric point the protein Isolates are presented in 1... Vigna unguiculata L. Walp ) of white coloured seed ( Fig the proximate composition of its grain cowpea is the... Letters are different at p < 0.05 total protein isolate studied showed good solubility in both acid and alkaline regions. Important properties it consists of the total Phenolic content of the proximate composition of the proximate composition of the protein! Guide for protein cowpea protein percentage, since this relates directly to many important.! Protein content ranged from 20.57 % to 24.95 % among eleven cowpea.... And yield are greatly affected by drought during flowering and pod filling in the foreseeable future different at p 0.05... Are utilized as weaning foods for infants used as a guide for protein functionality, since relates... Food legume indigenous to Africa the solvent cowpea plant CPIB ) was higher at pH 10 for protein... For isoelectric isolate ( LPIA, LPIB ) were prepared from dehulled defatted seeds [ … cowpea protein percentage protein. ) and Sathe et al minimum and less water interacts with the protein molecules capacity: Least concentration... That many people will not be able to afford buying animal products regularly determined using method... % protei= ( ×n 100 ) 3 soaking in petroleum ether ( BP to.! Defatted seeds Sathe et al grain is rich in protein ( 14-24 % DM..
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