Materials Percentage protein concentrate   6 8 10 12 14 18 20 Dehulled cowpea seed flour (DCF) - - - + + + + Bitter lupin seed flour (BLF) - - - + + + + Cowpea protein isolate-A (CPIA) - - - + + + + Cowpea protein isolate-B (CPIB) - - - + + + + Lupin protein isolate-A (LPIA) - - - + + + + Lupin protein isolate-B (LPIB) - - - + + + +

(-) No gelation (+) Gelation Gelation capacities are interrelated to water absorption capacity, the low water absorption of (CPIA and LPIA) could explain the deficient gelation formation capacity.

Table 4: Least gelation concentrations of dehulled cowpea and lupin seed flours and protein isolates.