Chemical Composition and Functional Properties of Protein Concentrate from Selected Cowpea Seeds in Nigeria

Abstract

Cowpea protein concentrates were extracted by isoelectric precipitation from four local cowpea seeds (Achishuru, Dan-Borno, Dan-Kurmi and Danila) in Nigeria and designated as samples A, B, C and D respectively. The samples were evaluated for their chemi cal composition and functional characteristics. Samples had significantly (p < 0.05) high crude protein (75.50 to 86.00%) and low fat content (0.01 to 0.07%). Samples A, C and D compared favorably in proximate parameters, sodium, potassium and iron contents. The essential amino acids of sample A (30.26g/16g) was significantly (p < 0.05) high, followed by samples B (28.11g/16g) and C (27.22g/16g) while sample D (24.90g/16g) had the lowest value. Samples were not significantly (p > 0.05) different in functional properties measured except in nitrogen solubility where sample D was significantly (p < 0.05) high. High nutrient composition of sample A suggest its application in food formulation requiring high nutrient density.