alexa Functional Properties of Cowpea (Vigna Ungiculata L.Walp), and Lupin (Lupinus Termis) Flour and Protein Isolates
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
Open Access

Like us on:
OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Research Article

Functional Properties of Cowpea (Vigna Ungiculata L.Walp), and Lupin (Lupinus Termis) Flour and Protein Isolates

Ikhlas Ibrahim Khalid1 and Sirelkhatim Balla Elharadallou2*

1Department of Food Science and Technology, Faculty of Engneering and Technology, Gezira University, Sudan

2College of Applied Medical Sciences, Taif University, Turaba-Taif, Kingdom of Saudi Arabia

*Corresponding Author:
Sirelkhatim Balla Elhardallou
College of Applied Medical Sciences
Taif University, Turaba-Taif
Kingdom of Saudi Arabia
E-mail: [email protected]

Received date: September 26, 2013; Accepted date: October 30, 2013; Published date: November 03, 2013

Citation: Khalid II, Elharadallou SB (2013) Functional Properties of Cowpea (Vigna Ungiculata L.Walp), and Lupin (Lupinus Termis) Flour and Protein Isolates. J Nutr Food Sci 3: 234. doi: 10.4172/2155-9600.1000234

Copyright: © 2013 Khalid II, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Chemical composition and functional properties of legume seed flours and protein isolates prepared by isoelectric precipitation procedure (A) and micellization procedure (B) were investigated. Cowpea (Vigna ungiculata L.) Protein Isolates (CPIA, CPIB) and Lupin (Lupinus termis) Protein Isolate (LPIA, LPIB) were prepared from dehulled defatted seeds. Proximate analysis gave 26.73-43.57% protein, 2.30%-9.75% fat, 3.87%-3.16% total ash, 1.02%-12.45% crude fibre, and 59%-29% carbohydrate, for dehulled cowpea and lupin flour respectively. The protein percentage of isolates was found to be 75%-76% in (CPIA and CPIB) while 91%-87% for LPIA and LPIB, respectively. The minimum protein solubility for CPIA was at pH 5.0 and for CPIB at pH 4.0. Protein solubility values of LPIB were higher than that of LPIA. Protein isolates showed good solubility in all pH ranges. For water and oil absorption capacity, Dehullued Cowpea Flour (DCF) gave 1.30 ml water/g sample and 1.04 ml oil/g sample respectively; while CPIA 2.10 ml water/g sample and 1.93 ml oil/g sample, CPIB 2.33 ml water/g sample and 2.37 ml oil/g sample. Dehullued Lupin Flour (DLF) gave 1.80 ml water/g sample and 1.80 ml oil/g sample. However, LPIB had higher oil absorption capacity than LPIA. The highest Emulsifying Capacity (EC) was observed at pH 12.0 for Dehullued Defatted Cowpea Flour (DDCF) (173 oil/g protein), for CPIA (160 oil/g protein) while CPIB showed highest EC (137 oil/g protein) at pH 2.0. The EC for both (CPIA and CPIB) was higher at pH 7.0 compared to value obtained from DDCF. In fact, LPIB had higher fat absorption and emulsification capacity than LPIA. The least gelation concentrations for studied legume flours and protein isolates were noted at 12.0% (w/v).

Share This Page

Additional Info

Loading Please wait..
Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

Agri, Food, Aqua and Veterinary Science Journals

Dr. Krish

[email protected]

1-702-714-7001 Extn: 9040

Clinical and Biochemistry Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Business & Management Journals


[email protected]

1-702-714-7001Extn: 9042

Chemical Engineering and Chemistry Journals

Gabriel Shaw

[email protected]

1-702-714-7001 Extn: 9040

Earth & Environmental Sciences

Katie Wilson

[email protected]

1-702-714-7001Extn: 9042

Engineering Journals

James Franklin

[email protected]

1-702-714-7001Extn: 9042

General Science and Health care Journals

Andrea Jason

[email protected]

1-702-714-7001Extn: 9043

Genetics and Molecular Biology Journals

Anna Melissa

[email protected]

1-702-714-7001 Extn: 9006

Immunology & Microbiology Journals

David Gorantl

[email protected]

1-702-714-7001Extn: 9014

Informatics Journals

Stephanie Skinner

[email protected]

1-702-714-7001Extn: 9039

Material Sciences Journals

Rachle Green

[email protected]

1-702-714-7001Extn: 9039

Mathematics and Physics Journals

Jim Willison

[email protected]

1-702-714-7001 Extn: 9042

Medical Journals

Nimmi Anna

[email protected]

1-702-714-7001 Extn: 9038

Neuroscience & Psychology Journals

Nathan T

[email protected]

1-702-714-7001Extn: 9041

Pharmaceutical Sciences Journals

John Behannon

[email protected]

1-702-714-7001Extn: 9007

Social & Political Science Journals

Steve Harry

[email protected]

1-702-714-7001 Extn: 9042

© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version