Type of product pH Emulsifying capacity g oil/g sample Type of product pH Emulsifying capacity g oil/g sample Lupin flour (LF) 2 70.20 Dehulled cowpea flour (DCF) 2 105.80   4 40.56   4 133.70   6 82.65   6 73.86   8 110.80   8 72.73   12 125.20   12 173.60 Lupin protein isolate-A (LPIA)     Cowpea protein isolate-A (CPIA)       2 164.00   2 133.60   4 140.32   4 107.40   6 108.55   6 133.90   8 120.00   8 146.90   12 125.42   12 160.60 Lupin protein isolate-B (LPIB)     Cowpea protein isolate-B (CPIB)       2 196.02   2 137.70   4 176.00   4 111.10   6 110.33   6 106.80   8 130.00   8 115.50   12 180.04   12 120.20 LPIA=Lupin protein isolate by isoelectric point precipitation CPIA=Cowpea protein isolate by isoelectric point precipitation LPIA=Lupin protein isolate by isoelectric point precipitation CPIB=Cowpea protein isolate by micellization precipitation

Table 3: Effect of pH on emulsifying capacity of dehulled cowpea flour (DCF), lupin seed flour (LF) and protein isolates (CPIA, CPIB, LPIA and LPIB).