A review on the physicochemical properties and potential food applications of cowpea (Vigna unguiculata) starch

Samson A. Oyeyinka, Eugénie Kayitesi, Oluwafemi A. Adebo, Ajibola B. Oyedeji, Opeolu M. Ogundele, Anthony O. Obilana, Patrick B. Njobeh

Research output: Contribution to journalReview articlepeer-review

23 Citations (Scopus)

Abstract

Cowpea is a food legume with high protein and carbohydrate contents, which could be explored in addressing food and nutritional challenges in many parts of the world. However, some cowpea varieties are difficult to cook, resulting in high energy requirements and greater loss of nutrients. Since the bulk of carbohydrate in cowpea is starch, this component may be explored as an alternative starch source for various industrial applications, especially because cowpea starch is rich in resistant starch with several beneficial physiological effects. Hence, this review summarises the present knowledge on the isolation, composition, physicochemical properties and modification methods of cowpea starch. Future studies that are required to produce cowpea starch with novel properties were highlighted and the need to apply modified cowpea starch in food systems were also noted.

Original languageEnglish
Pages (from-to)52-60
Number of pages9
JournalInternational Journal of Food Science and Technology
Volume56
Issue number1
DOIs
Publication statusPublished - Jan 2021

Keywords

  • Cowpea starch
  • legumes
  • modification
  • physicochemical properties

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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