Instant soups from cowpea varieties using foam-mat drying

Abstract The effect of glyceryl monostearate (GMS) concentration (50, 100, 150, 200, and 250 mg/kg) on foam density of cooked paste, and functional and sensory properties of instant soups from four cowpea varieties (Sokoto, Drum, Honey and Mala beans) was evaluated. The foam density decreased with increased glycerol monostearate (GMS) concentration across the varieties. Foam density (0.49–1.05 g/mL) of the cooked paste varied with glycerol monostearate concentration and cowpea variety. Swelling capacity (14.0–36.5 g/mL), water absorption (2.5–3.6 g/mL), oil absorption (1.1–1.7 g/mL), loose (0.6–0.8 g/mL) and packed (0.8–1.1 g/mL) bulk densities of the instant cowpea soup powders were significantly affected (p