Physicochemical and functional properties of bean flours of three cowpea (Vigna unguiculata L. Walp) varieties in Ghana

Cowpea, an important protein food, is used for its nutritional and functional properties. A study was carried out to determine the physicochemical and functional properties of seeds of 3 local cowpea varieties (‘Nhyira’, ‘Adom’ and ‘Tona’) in Ghana to assess their potential use in the food industry. Seed length, minor diameter, major diameter, and 100-grain weight were in the range of 7.73-7.67 mm, 4.514.86, 5.75-6.30 mm, and 13.16-15.16 g, respectively. Moisture, crude protein, crude fat, crude fibre, ash, carbohydrate and dry matter were in the range of 9.15-9.83, 26.53-29.00, 2.50-3.99, 2.95-3.22, 4.24-4.80, 50.95-53.98 and 90.17-90.85% respectively. Bulk density ranged between 0.69 and 0.80 g/dm. Water and oil absorption capacities ranged between 1.89 and 2.15, and 1.95 and 2.31 ml/g, respectively. Swelling power had values varying from 265 to 268% while foam capacity varied from 10.00 to 21.00 ml. The results indicate that the three varieties of cowpea have great potential as functional agents in the food industry.