Functional properties and microstructure of cowpea cultivated in north-east Argentina

The goal of this work was to analyze the effect of different treatments on functional properties (Color parameters, water holding capacity, oil holding capacity, water imbibition capacity, protein solubility and apparent viscosity) and microstructure of three cowpea varieties. Proteins present in flours obtained from heat-treated seeds exhibited a significant increase in water and oil absorption values, water imbibition capacity, and apparent viscosity, whereas solubility decreased. Color determinations on flours showed a reduction in L* and H*, and an increment in C* with treatment intensity. Structural changes in seeds would explain the variations in the functionality of flours. This study shows that cooking and autoclaving affect significantly the functional properties of flours, while soaking had a lower impact. The knowledge about these changes will be very useful for developing and obtaining new preparations based on cowpea flour.

► Thermal treatment affected significantly the functional properties of flours. ► Autoclaving and cooking reach similar values of functional properties of flours. ► Proteins present in treated flours exhibited an increase in WHC, OHC, WIC and η*.