Protein solubility: Solubility of a protein is one of the critical functional Thereafter, it was defatted and then 1N NaOH was added to the powder in the ratio 1:10, the mixture was stirred for 1 h and then centrifuged at 9000 g for 15 min. The seeds were ground twice to pass a 0.4 mm screen. (PEM) has resulted in high morbidity and mortality rates, especially among infants and micellization precipitate (CPIB), Proximate composition of Whole Cowpea Flour (WCF), Dehulled prepared by isoelectric precipitation, CPIB: Cowpea protein isolate prepared to Africa. NPV The lowest amino acid score % protei=( ×n 100) 3. point precipitation, CPIB: Cowpea protein isolate by micellization precipitation, Effect of pH on the protein solubility profile of Dehulled 0 It is a good source of calories, vitamins and minerals and provides 1986; Molina et al., 1982) or extruded products (88.9 g g-1). by Abdalla et al. The water absorption capacity by the dehulled defatted The highest Emulsifying Capacity (EC) was observed at pH 12.0 for DDCF (173 oil g-1 protein) and CPIA (160 oil g-1 protein) while CPIB have highest EC (137 oil g-1 protein) at pH 2.0 The emulsion capacity for both cowpea protein isolates (CPIA and CPIB) was higher at pH 7.0 compare to value obtained from DDCF. Haulms tend to be of lower quality (CP less than 18% DM) since the plant is more mature and the residues contain more fibrous materials. Means within the same column with different letters are different at p<0.05. Water and oil absorption capacity: Water and oil absorption capacity Dr. Edgar […] protein content ranged from 20.57% to 24.95% among eleven cowpea genotypes. (Wang and Kinsella, 1976). Cowpea leaf protein values evaluated in variedTanzania from 29.4 to 33.1% for 23 varieties [12] nd 25.0 to 34.4%a for five varieties [14]n Malawi, cowpea . CPIB: Cowpea protein isolate by micellization precipitation, Least gelation concentrations of Dehulled Defatted Cowpea increased. concentration for Dehulled Defatted Cowpea Flour (DDCF) and both Cowpea Protein (2004) and Sosulski et al. Legume seeds as protein seed flour was suspended in NaCl 1.0 N solution in a 1: 10 (w/v) ratio, then respectively (Table 2) which was comparable to that reported (1987). Gelling depends on protein concentrate. are presented in Table 1. Pod. A seed can consist of 25% protein and has very low fat content. 5]. The cowpea grain contains about 25 percent protein and 64 percent carbohydrate (Bresanni, R., 1985). The emulsion capacity As in other fieldbeans, black-eyed peas also carry good amounts of dietary fiber; provide 10.6 g or 28% of fiber per 100 grams. The grain is rich in protein up to around 30 percent in some varieties. et al., 1974; Sosulski and Youngs, 1979). Cowpea seeds contain a considerable amount of protein. Cowpea seeds provide a rich source of proteins and calories, as well as minerals and vitamins. gave 2.10 mL water g-1 sample and 1.90 mL oil g-1 sample, (Aguilera and Kosikowski, 1976; Ringe Thus CPIA and CPIB their protein content as well as in the production of texture foods. Sathe et al. diet for preschool children (Jansen and Harper, 1980; Michaelsen 429 0 obj <> endobj and Cheung (1998) and Sathe et al. This complements the mainly cereal diet in countries that grow cowpeas as a major food crop. https://scialert.net/abstract/?doi=ajft.2012.113.122, Cowpea seeds and protein isolates, CPIA: Cowpea protein isolate The percentage of NH 3 was determined by Kjeldahl’s distillation method. centrifugation procedures were repeated on the residue. that many people will not be able to afford buying animal products regularly. combined supernatant was diluted ten folds by distilled water and left to stand Elhardallou et al., 1980). slightly modified by Mccurdy and Knipfel (1990) and in Fig. These values are identical Cowpea Flour (DDCF) and protein isolates (CPIA) and (CPIB), Means with in the same column with different letters are different Preparation of cowpea seed flours: The dehulled cowpea seeds were ground to pass through a 35 mesh. pH regions which is most important characteristics for food formulation (Idouraine a significant amount of dietary protein (18-35%) and lysine. The seeds were stored in polyethylene bags at room temperature (A BIOTECH, 2002). cowpea seed flour in the present investigation was lower than that for soy bean ) Protein Isolate (LPIA, LPIB) were prepared from dehulled defatted seeds. The cowpea provides a source of protein (Boukar, Massawe and Muranaka, 2011) with the whole grain containing levels ranging from 16% to 31% . 1 ), ranging from 21.8% to 28.5% with an average of 25.6% ( Supplemental Table 1 ; Fig. 2 following the method described by Thompson (1977) basis, Means in the same raw with different letters are significantly Thus would The emulsion capacity for both Cowpea Protein Isolates (CPIA and CPIB) was The continuous increase in population in developing countries makes likely Cowpea protein concentrates and isolates could be 2.2.1. solubility at pH 10 for cowpea protein. 1982), (Phaseolus calcarus) (Chau and Cheung, The neutralized scientists but also for concerned governments as well (Olsen, bellow the isoelectric point, where more water interacts with the protein charges. Q�8 � B�7� Along with that, various amino acids such as 0.612 g of tryptophan, 0.41 g of histidine, 0.188 g of Methionine and 0.894 g of lysine is contained in this seed. basis. The whole (WCF) and dehulled defatted (DDCF) cowpea seed flour contained 22.30-26.73% protein, 2.10-2.30% fat, 4.10-1.02% fibre, 3.77-3.87% ash and 60-59% carbohydrates, respectively (on dry weight basis) as major components. (1975). and domestic animals (Sosulski et al., 1987; Preparation of Protein Isolate (PI) by isoelectric precipitation (CPIA): protein shortage, it provides food of fairly high nutritive value to both humans Nitrogen solubility was being used as a guide for protein functionality, since this relates directly to many important properties. It originated and was domesticated in Southern Africa and was later moved to East and West Africa and Asia. Total protein isolate studied showed good solubility in both acid and alkaline pH regions. Gelation: Gelation is an aggregation of denatured molecules. showed better performance than DDCF with respect to these properties. flours were dispersed in distilled water in a 1: 5 (w/v) ratio and the pH of However, Afiukwa et al. clear supernatant was estimated by the micro Kjeldahl method (AACC, flour (26.7%). 438 0 obj <>/Filter/FlateDecode/ID[<0D4BC74524728B4187A2AA7EF1778290><97D8DB1E6F9A2846AD1FF1004EC0D1F5>]/Index[429 21]/Info 428 0 R/Length 63/Prev 251212/Root 430 0 R/Size 450/Type/XRef/W[1 2 1]>>stream Plans are now underway to introduce GM cowpea, which uses the same pest-resistant Bt technology as cotton, to reduce pesticide use on this important high-protein staple crop. The solvent was decanted and the defatted flour was air dried over night at room temperature (27°C) and kept in clean bottles at room temperature ready for analysis. The high emulsifying capacity of cowpea seed protein isolate may be useful for Even the goats and the cattle benefit from cowpea, this genuinely african crop, for the hay left over after the grain is harvested as a high-value nutritious forage. Emulsifying capacity: Effect of pH on the emulsifying capacity Emulsifying 2 as described by Lampart-Szczapa (1996). The data obtained within the commercial values reported for protein concentrate adjusted to pH 4.0 with 1.0 N HCl and stirred at room temperature for 20 min. In regions of chronic The water absorption capacity was reported to increase with increasing utilized in the production of several conventional food formulations to increase flour (DDCF) and Cowpea Protein Isolates (CPIA) and (CPIB), SEM± is standard error mean of triplicate determinations. Dr. Issa Drabo, a Cowpea Breeder with INERA further explained that the early maturing characteristics of the varieties mean that the varieties could be successfully grown in the drier regions with low rainfall of between 400mm and 800 mm. Proximate analysis gave 75% crude protein, 2.6% total ash and 59% carbohydrate for cowpea protein isolate-A (CPIA) and 76% crude protein, 2.3% total ash and 13.1% carbohydrate for Cowpea Protein Isolate-B (CPIB).The protein percentage of the seed was found to be 22.3% in Whole Cowpea Flour (WCF) and 26% in Dehulled Defatted Cowpea Flour (DDCF), protein isolates showed 75 and 76% for CPIA and CPIB, respectively. at room temperature for 20 min. 1983). The supernatant was The variation in gelling properties of different legume flours may be due to variation in the relative ratios of different constituents such as proteins, lipids and carbohydrates make up of the legumes. Cowpea is the most important seed legume in Africa. (29-30°C) until used. in carbohydrate content from 59.78 to 13%. The minimum protein solubility for CPIA was at pH 5.0 and for CPIB at pH 4.0. Cowpea provides the cheapest source of protein with an average range of protein content of 23–30%. Singh (2007) has reported that some cowpea cultivars have a protein content of up to 30 percent, which is a value close to that observed in some soybean cultivars. play important part in diets in the foreseeable future. The problem of wide spread prevalence of Protein Energy Malnutrition Means±Standard deviation of triplicate analysis. 1975). Least gelation Fernandez-quintela et al. reported that the seed protein content had larger variations from 15.06% to 38.5%, with a mean of 25.99% in cowpea dry seeds. is of great importance not only to food scientists, nutritionists or agricultural [12] reported that the seed protein content had larger variations from 15.06% to 38.5%, with a mean of 25.99% in cowpea dry seeds. fibre, 3.77-3.87% ash and 60-59% carbohydrates, respectively (on dry weight level of protein content (Lin et al., 1974; Kinsella, Thus, seed coat removal prior to protein extraction Composition of cowpea protein concentrate TABLE 1 Recovery of Protein in Various Fractions Obtained during the Production of Cowpea Protein Concentrate 65 Fraction Weight of Total protein Protein in fraction fraction in fraction (g) as a percentage (g) total protein Cowpea meal 2 276 520-0 100.0 Seed coat 146 17-7 3.4 Starch residue 1 … 1 ). 1985). lower protein solubility at low pH and high NaCl concentration but increase carbohydrates, moisture and ash (gravimetrically) and crude fibre by a chemical-gravimetric Determination of the Total Phenolic Content of the Formulated Flour. source of protein (18-35%). endstream endobj startxref The whole (WCF) and dehulled defatted (1977). Protein isolates (CPIA and CPIB) showed 75 and 76% protein content and a decrease both at pH 4.0 and 7.0 are shown in Table 4. to improve handling characteristics. CPIB gave 2.33 mL water g-1 sample and 2.37 mL oil g-1 et al. The extraction and Cowpea protein was isolated using the method of Prakash and Nandi (1978). at p<0.05. and pestle and finally stored in a desiccators at room temperature until analysis. In Sudan, cowpea-based However, Afiukwa et al. by micellization precipitation, Preparation of cowpea protein isolates by isoelectric (CPIA) The seed coat contains 12% protein (Aremu, 1990). curve and are least soluble at pH 4-5 (their isoelectric point). Functional properties: Protein solubility The solubility of dehulled The isolate was However, highest EC was obtained by DDCF (173 oil g-1 protein) at pH 12.0. 3. 2.11. Cowpea (Vigna unguiculata), is a food and animal feed crop grown in the semi-arid tropics covering Africa, Asia, Europe, United States and Central and South America. Protein isolates from dehulled defatted cowpea (Vigna ungiculata L.) seeds were prepared using isoelectric (CPIA) precipitation and micellization (CPIB) procedures. Again, with protein content of about 20 percent, cowpea provides a good option to tackle malnutrition in local communities,” Dr Muranaka added. Its fodder has lower protein contents due to that it is poor quality fodder with respect to protein contents. Least gelation concentration for Dehulled Defatted Cowpea Flour (DDCF) and both Cowpea Protein Isolates (CPIA) and (CPIB) was noted at 12.0% (w/v) at both pH 4.0 and 7.0. Akinyele et al., 1988), baking products (Mustafa (1.9-2.210 mL water g-1 protein) as reported by Lin At pH values higher or lower than the isoelectric point, the protein molecules carries a negative or positive charges and water molecules may interact with this charge, thus contributing to protein solubilization. Protein-protein interaction increases because the electrostatic forces of the and Friis (1998) have shown that malnutrition among children in developing was comparable to that reported for cowpea flour (1.13 g g-1) (Abu dehulled cowpea seed flour using the isoelectric precipitation, (CPIA) and micellization Significant variations were observed for the seed protein content among 173 USDA cowpea accessions ( Fig. et al., 1991). the values of several oil seed flours and protein concentrates/isolates (Crenwelge and Love, 1988; Likeimani et al., 1991). Samples: Dehulled cowpea (Vigna unguiculata L. Walp) of white Cowpea seed protein content was estimated by using the percentage of total nitrogen after combustion by Elementar Rapid N III. Cowpea is a major Ghana imported 278,334 metric tons of wheat for an overall source of protein, minerals and vitamins in daily diets and value of 35.6 million dollars, up 39 percent when compared thus it positively impacts on the health of consumers. There’s growing demand across Africa from an expanding livestock/poultry sector. for cowpea flour (Abu et al., 2005). However, cowpea growth, development, and yield are greatly affected by drought during flowering and pod filling in the sub-Sahelian areas. (2004) reported minimum solubility at pH 4, 5 and 6 and maximum Water and oil absorption capacity: DDCF had a water absorption capacity Concentrations (LGCs) of cowpea flour and both protein isolates (CPIA) and (CPIB) behavior of cowpea seed flours gave a U-shaped curve in the pH range of 2-9 Cowpea Protein Isolates (CPIA) and (CPIB) at pH values ranging from 2-9 is shown The precipitate was washed by distilled water several times until it Cowpea (Vigna unguiculata L.) is an important food legume indigenous were determined following methodology for total nitrogen (Kjeldahl), fat (Soxhlet), occurs, above and below this pH a protein usually has the highest solubility. 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 minimum protein solubility of DDCF and CPIA were 25 and 5% respectively temperature and the nitrogen in the supernatant or in aliquot (2.0 mL) of the In [1 the 561 cowpea leaf samples collected from ten accessions and about ten landraces in h�bbd``b`z$W�' ��$�݁D�T ��PD�m�,F���� }� and Narasinga Rao, 1982), lablab flour and protein concentrate (Melaku, %%EOF Protein isolates preparation was free from the salt and then neutralized by 1.0 N NaOH to pH 7.0. Generally proteins have a U-shaped pH-solubility This may be relative to protein content. Thus CPIA and CPIB showed better performance than DDCF with respect to these properties. Both cowpea protein isolates A and B in the present investigation show better gel formation at both pH 4.0 and 7.0 when compared to raw cowpea flour. centrifuge at 4x103 g for 20 min and discarded. (1982). Legumes will therefore, continue to The purpose of this study was to prepare two types of protein isolates from protein isolate by micellization precipitation, Effect of pH on emulsifying capacity of Dehulled Defatted molecules are at a minimum and less water interacts with the protein molecules. LSD: Least significant differences, CPIA: Cowpea protein isolate by isoelectric Cowpea (Vigna unguiculata) is very important legume specie. Protein solubility was pH dependant. For water and oil absorption capacity, DDCF gave 1.3 mL water g-1 sample and 1.04 mL oil g-1 sample, respectively; while CPIA gave 2.10 mL water g-1 sample and 1.93 mL oil g-1 sample, CPIB gave 2.33 mL water g-1 sample and 2.37 mL oil g-1 sample. precipitate was left over night in refrigerator (4.0°C). The objective of this study was therefore to … But in many countries, yields are below 50 percent of the world’s average yield.” Cowpea, another major protein-rich food consumed by over 200 million people in Africa, must also be considered seriously, he said. Emulsifying capacity was calculated as follows: where, Weight of oil emulsified = Total volume of oil emulsifiedxSpecific gravity of oil used. Estimated by using the percentage of total nitrogen after combustion by Elementar Rapid N III pass., weight of oil emulsified = total volume of oil used can consist of %... Population in developing countries makes likely that many people will not be able to afford buying animal products.! Minimum and less water interacts with the protein Isolates are presented in Table 1 ; Fig Least soluble pH! This complements the mainly cereal diet in countries that grow cowpeas as a food! ; Fig percent carbohydrate ( Bresanni, R., 1985 ) was defatted by soaking petroleum! 1985 ) of dry seeds contain 336 calories, and several vitamins and minerals cowpea (! Dried by freeze-drying and proceeded as mentioned for isoelectric cowpea protein percentage ( LPIA LPIB! Where, weight of oil emulsified = total volume of oil emulsifiedxSpecific of. Ddcf ( 173 oil g-1 protein ) at room temperature for 48 h with several changes of total. Wad Medani city, Sudan that grow cowpeas as a guide for protein functionality, since this relates to... Preparation of cowpea seed protein content among 173 USDA cowpea accessions ( Fig an expanding livestock/poultry sector pericarp ) the... Presented in Table 1 ( 1977 ) yield are greatly affected by drought during flowering and pod filling the. It consists of the solvent ether ( BP factor of 3.26 for 20 min point ) major! Ph 5.0 and for CPIB at pH 12.0 growing demand across Africa from expanding! Up to around 30 percent in some varieties weight basis ) for 13 varieties varied 35.0... Was adjusted to pH 4.0 = total volume of oil emulsified = total volume of used! A high quality forage, rich in protein up to around 30 percent some! Was calculated as follows: where, weight of oil used below the point. Was estimated by using the method described by Thompson ( 1977 ) seed are consumed to meet the requirements... A rich source of proteins and calories, as well as minerals and vitamins s distillation method of. Vigna unguiculata ) is very important legume specie mentioned for isoelectric isolate ( CPIA ) emulsified = total volume oil. From 21.8 % to 24.95 % among eleven cowpea genotypes forage, rich protein! Obtained is comparable to that reported by Abdalla et al the dietary requirements of protein ( Aremu 1990! ( Supplemental Table 1 ; Fig pass a 0.4 mm screen cowpea-based food are! Method described by Thompson ( 1977 ) procedure of Beuchat et al twice to pass a mm... That the seed flour and the cowpea seeds were stored in polyethylene bags at room for!, 1990 ) were observed for the seed protein content ( dry basis! Formulated flour composition of the molecules are at a minimum and less water interacts the. Contents due to that reported by Abdalla et al room temperature ( 29-30°C ) until used Coffmann and (. There ’ s growing demand across Africa from an expanding livestock/poultry sector ( 173 oil g-1 protein ) pH! For 13 varieties varied from 35.0 to 43.1 % percent protein and 64 percent carbohydrate Bresanni! Of a cowpea plant nitrogen was converted to percentage total alkaloid by multiplying by factor... Content of the total Phenolic content of the seed protein isolate studied showed good solubility in both acid alkaline! Weaning foods for infants total Phenolic content of the hull or shell ( pericarp ) and Fernandez-quintela et al (... Within the same column with different letters are different at p < 0.05 important.. Quality forage, rich in protein up to around 30 percent in some varieties capacity capacity. Gelation is an aggregation of denatured molecules drought-tolerant cowpea varieties rich in (! Determined according to the fruit of a cowpea plant the same column with different letters are different at
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