Physicochemical and Functional Properties of Flour and Protein Isolates from Two (2) Solojo Cowpea (Vigna Unguiculata L. Walp) Varieties in Nigeria

Olubamike Adetutu Adeyoju; Kayode Oyebode Adebowale; Bamidele Iromidayo Olu-Owolabi; Henry Okwudili Chibudike; Eunice Chinedum Chibudike

doi:doi:10.11648/j.wjfst.20210502.12

Physicochemical and Functional Properties of Flour and Protein Isolates from Two (2) Solojo Cowpea (Vigna Unguiculata L. Walp) Varieties in Nigeria

Olubamike Adetutu Adeyoju, Kayode Oyebode Adebowale, Bamidele Iromidayo Olu-Owolabi, Henry Okwudili Chibudike, Eunice Chinedum Chibudike

Published in World Journal of Food Science and Technology (Volume 5, Issue 2)

Received: 27 April 2021 Accepted: 13 May 2021 Published: 4 June 2021

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Abstract

Protein isolates from dehulled defatted solojo cowpea seeds were prepared using isoelectric (CPIA) procedure. Two varieties of cowpea, Dark-Ash Solojo (DAS) and Brown Solojo (BS) were cleaned and divided into six portions. Both varieties of cowpea (DAS and BS) investigated were soaked in distilled water and germinated at varying periods i.e. 0, 6, 24, 36, 48 and 72hrs. Protein isolates were obtained from the treated and processed samples by isoelectric precipitation method which was subsequently followed by proximate and anti-nutritional analyses. Functional properties were also analysed which include Water Absorption Capacity (WAC) and Oil Absorption Capacity (OAC) of the protein isolates using standard methods. Amino acids and molecular weight of the protein isolates were determined by amino acid analyser and sodium-dodecyl-sulphate-polyacrylamide-gel-electrophoresis. Surface morphology, functional group and thermal properties were determined for protein isolates by scanning electron microscopy, Fourier Transform Infrared (FTIR) spectrometry and differential scanning calorimetry, respectively. Data were analysed using design expert software and Analysis of Variance (ANOVA) was carried out at α_0.05. The moisture content, crude protein, crude fat, crude fibre and total ash of DAS ranged from 9.00-11.40, 24.82-31.00, 1.56-2.66, 1.43-1.67, and 3.20-4.14%, respectively; while those of BS flours ranged from 7.10-9.50, 24.90-30.14, 1.17-2.37, 1.06-1.52 and 3.05-3.93%, respectively. The protein contents for DAS were 81.57±0.53, 86.44±0.84, 89.39±1.51, 90.23±0.53, 91.81±0.77 and 94.85±0.86, while for BS were 84.39±0.39, 85.44±0.56, 90.05±0.10, 90.47±0.89, 92.78±0.28 and 95.81±0.19% for 0, 6, 24, 36, 48 and 72 hrs, respectively.

Published in	World Journal of Food Science and Technology (Volume 5, Issue 2)
DOI	10.11648/j.wjfst.20210502.12
Page(s)	25-32
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Solojo Cowpea, Underutilised Legumes, Protein Isolate, Antinutrients Properties, DAS, BS

References

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Olubamike Adetutu Adeyoju, Kayode Oyebode Adebowale, Bamidele Iromidayo Olu-Owolabi, Henry Okwudili Chibudike, Eunice Chinedum Chibudike. (2021). Physicochemical and Functional Properties of Flour and Protein Isolates from Two (2) Solojo Cowpea (Vigna Unguiculata L. Walp) Varieties in Nigeria. World Journal of Food Science and Technology, 5(2), 25-32. https://doi.org/10.11648/j.wjfst.20210502.12

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Olubamike Adetutu Adeyoju; Kayode Oyebode Adebowale; Bamidele Iromidayo Olu-Owolabi; Henry Okwudili Chibudike; Eunice Chinedum Chibudike. Physicochemical and Functional Properties of Flour and Protein Isolates from Two (2) Solojo Cowpea (Vigna Unguiculata L. Walp) Varieties in Nigeria. World J. Food Sci. Technol. 2021, 5(2), 25-32. doi: 10.11648/j.wjfst.20210502.12

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AMA Style

Olubamike Adetutu Adeyoju, Kayode Oyebode Adebowale, Bamidele Iromidayo Olu-Owolabi, Henry Okwudili Chibudike, Eunice Chinedum Chibudike. Physicochemical and Functional Properties of Flour and Protein Isolates from Two (2) Solojo Cowpea (Vigna Unguiculata L. Walp) Varieties in Nigeria. World J Food Sci Technol. 2021;5(2):25-32. doi: 10.11648/j.wjfst.20210502.12

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@article{10.11648/j.wjfst.20210502.12,
  author = {Olubamike Adetutu Adeyoju and Kayode Oyebode Adebowale and Bamidele Iromidayo Olu-Owolabi and Henry Okwudili Chibudike and Eunice Chinedum Chibudike},
  title = {Physicochemical and Functional Properties of Flour and Protein Isolates from Two (2) Solojo Cowpea (Vigna Unguiculata L. Walp) Varieties in Nigeria},
  journal = {World Journal of Food Science and Technology},
  volume = {5},
  number = {2},
  pages = {25-32},
  doi = {10.11648/j.wjfst.20210502.12},
  url = {https://doi.org/10.11648/j.wjfst.20210502.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20210502.12},
  abstract = {Protein isolates from dehulled defatted solojo cowpea seeds were prepared using isoelectric (CPIA) procedure. Two varieties of cowpea, Dark-Ash Solojo (DAS) and Brown Solojo (BS) were cleaned and divided into six portions. Both varieties of cowpea (DAS and BS) investigated were soaked in distilled water and germinated at varying periods i.e. 0, 6, 24, 36, 48 and 72hrs. Protein isolates were obtained from the treated and processed samples by isoelectric precipitation method which was subsequently followed by proximate and anti-nutritional analyses. Functional properties were also analysed which include Water Absorption Capacity (WAC) and Oil Absorption Capacity (OAC) of the protein isolates using standard methods. Amino acids and molecular weight of the protein isolates were determined by amino acid analyser and sodium-dodecyl-sulphate-polyacrylamide-gel-electrophoresis. Surface morphology, functional group and thermal properties were determined for protein isolates by scanning electron microscopy, Fourier Transform Infrared (FTIR) spectrometry and differential scanning calorimetry, respectively. Data were analysed using design expert software and Analysis of Variance (ANOVA) was carried out at α0.05. The moisture content, crude protein, crude fat, crude fibre and total ash of DAS ranged from 9.00-11.40, 24.82-31.00, 1.56-2.66, 1.43-1.67, and 3.20-4.14%, respectively; while those of BS flours ranged from 7.10-9.50, 24.90-30.14, 1.17-2.37, 1.06-1.52 and 3.05-3.93%, respectively. The protein contents for DAS were 81.57±0.53, 86.44±0.84, 89.39±1.51, 90.23±0.53, 91.81±0.77 and 94.85±0.86, while for BS were 84.39±0.39, 85.44±0.56, 90.05±0.10, 90.47±0.89, 92.78±0.28 and 95.81±0.19% for 0, 6, 24, 36, 48 and 72 hrs, respectively.},
 year = {2021}
}

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TY  - JOUR
T1  - Physicochemical and Functional Properties of Flour and Protein Isolates from Two (2) Solojo Cowpea (Vigna Unguiculata L. Walp) Varieties in Nigeria
AU  - Olubamike Adetutu Adeyoju
AU  - Kayode Oyebode Adebowale
AU  - Bamidele Iromidayo Olu-Owolabi
AU  - Henry Okwudili Chibudike
AU  - Eunice Chinedum Chibudike
Y1  - 2021/06/04
PY  - 2021
N1  - https://doi.org/10.11648/j.wjfst.20210502.12
DO  - 10.11648/j.wjfst.20210502.12
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 25
EP  - 32
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20210502.12
AB  - Protein isolates from dehulled defatted solojo cowpea seeds were prepared using isoelectric (CPIA) procedure. Two varieties of cowpea, Dark-Ash Solojo (DAS) and Brown Solojo (BS) were cleaned and divided into six portions. Both varieties of cowpea (DAS and BS) investigated were soaked in distilled water and germinated at varying periods i.e. 0, 6, 24, 36, 48 and 72hrs. Protein isolates were obtained from the treated and processed samples by isoelectric precipitation method which was subsequently followed by proximate and anti-nutritional analyses. Functional properties were also analysed which include Water Absorption Capacity (WAC) and Oil Absorption Capacity (OAC) of the protein isolates using standard methods. Amino acids and molecular weight of the protein isolates were determined by amino acid analyser and sodium-dodecyl-sulphate-polyacrylamide-gel-electrophoresis. Surface morphology, functional group and thermal properties were determined for protein isolates by scanning electron microscopy, Fourier Transform Infrared (FTIR) spectrometry and differential scanning calorimetry, respectively. Data were analysed using design expert software and Analysis of Variance (ANOVA) was carried out at α0.05. The moisture content, crude protein, crude fat, crude fibre and total ash of DAS ranged from 9.00-11.40, 24.82-31.00, 1.56-2.66, 1.43-1.67, and 3.20-4.14%, respectively; while those of BS flours ranged from 7.10-9.50, 24.90-30.14, 1.17-2.37, 1.06-1.52 and 3.05-3.93%, respectively. The protein contents for DAS were 81.57±0.53, 86.44±0.84, 89.39±1.51, 90.23±0.53, 91.81±0.77 and 94.85±0.86, while for BS were 84.39±0.39, 85.44±0.56, 90.05±0.10, 90.47±0.89, 92.78±0.28 and 95.81±0.19% for 0, 6, 24, 36, 48 and 72 hrs, respectively.
VL  - 5
IS  - 2
ER  -

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Author Information

Olubamike Adetutu Adeyoju

Production, Analytical and Laboratory Management, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria
Kayode Oyebode Adebowale

Department of Chemistry, Indistrial Unit, University of Ibadan, Ibadan, Nigeria
Bamidele Iromidayo Olu-Owolabi

Department of Chemistry, Analytical Unit, University of Ibadan, Ibadan, Nigeria
Henry Okwudili Chibudike

Chemical, Fiber and Environmental Technology Department, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria
Eunice Chinedum Chibudike

Planning, Technology Transfer and Information Management, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria

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Olubamike Adetutu Adeyoju, Kayode Oyebode Adebowale, Bamidele Iromidayo Olu-Owolabi, Henry Okwudili Chibudike, Eunice Chinedum Chibudike. (2021). Physicochemical and Functional Properties of Flour and Protein Isolates from Two (2) Solojo Cowpea (Vigna Unguiculata L. Walp) Varieties in Nigeria. World Journal of Food Science and Technology, 5(2), 25-32. https://doi.org/10.11648/j.wjfst.20210502.12

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Olubamike Adetutu Adeyoju; Kayode Oyebode Adebowale; Bamidele Iromidayo Olu-Owolabi; Henry Okwudili Chibudike; Eunice Chinedum Chibudike. Physicochemical and Functional Properties of Flour and Protein Isolates from Two (2) Solojo Cowpea (Vigna Unguiculata L. Walp) Varieties in Nigeria. World J. Food Sci. Technol. 2021, 5(2), 25-32. doi: 10.11648/j.wjfst.20210502.12

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AMA Style

Olubamike Adetutu Adeyoju, Kayode Oyebode Adebowale, Bamidele Iromidayo Olu-Owolabi, Henry Okwudili Chibudike, Eunice Chinedum Chibudike. Physicochemical and Functional Properties of Flour and Protein Isolates from Two (2) Solojo Cowpea (Vigna Unguiculata L. Walp) Varieties in Nigeria. World J Food Sci Technol. 2021;5(2):25-32. doi: 10.11648/j.wjfst.20210502.12

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@article{10.11648/j.wjfst.20210502.12,
  author = {Olubamike Adetutu Adeyoju and Kayode Oyebode Adebowale and Bamidele Iromidayo Olu-Owolabi and Henry Okwudili Chibudike and Eunice Chinedum Chibudike},
  title = {Physicochemical and Functional Properties of Flour and Protein Isolates from Two (2) Solojo Cowpea (Vigna Unguiculata L. Walp) Varieties in Nigeria},
  journal = {World Journal of Food Science and Technology},
  volume = {5},
  number = {2},
  pages = {25-32},
  doi = {10.11648/j.wjfst.20210502.12},
  url = {https://doi.org/10.11648/j.wjfst.20210502.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20210502.12},
  abstract = {Protein isolates from dehulled defatted solojo cowpea seeds were prepared using isoelectric (CPIA) procedure. Two varieties of cowpea, Dark-Ash Solojo (DAS) and Brown Solojo (BS) were cleaned and divided into six portions. Both varieties of cowpea (DAS and BS) investigated were soaked in distilled water and germinated at varying periods i.e. 0, 6, 24, 36, 48 and 72hrs. Protein isolates were obtained from the treated and processed samples by isoelectric precipitation method which was subsequently followed by proximate and anti-nutritional analyses. Functional properties were also analysed which include Water Absorption Capacity (WAC) and Oil Absorption Capacity (OAC) of the protein isolates using standard methods. Amino acids and molecular weight of the protein isolates were determined by amino acid analyser and sodium-dodecyl-sulphate-polyacrylamide-gel-electrophoresis. Surface morphology, functional group and thermal properties were determined for protein isolates by scanning electron microscopy, Fourier Transform Infrared (FTIR) spectrometry and differential scanning calorimetry, respectively. Data were analysed using design expert software and Analysis of Variance (ANOVA) was carried out at α0.05. The moisture content, crude protein, crude fat, crude fibre and total ash of DAS ranged from 9.00-11.40, 24.82-31.00, 1.56-2.66, 1.43-1.67, and 3.20-4.14%, respectively; while those of BS flours ranged from 7.10-9.50, 24.90-30.14, 1.17-2.37, 1.06-1.52 and 3.05-3.93%, respectively. The protein contents for DAS were 81.57±0.53, 86.44±0.84, 89.39±1.51, 90.23±0.53, 91.81±0.77 and 94.85±0.86, while for BS were 84.39±0.39, 85.44±0.56, 90.05±0.10, 90.47±0.89, 92.78±0.28 and 95.81±0.19% for 0, 6, 24, 36, 48 and 72 hrs, respectively.},
 year = {2021}
}

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TY  - JOUR
T1  - Physicochemical and Functional Properties of Flour and Protein Isolates from Two (2) Solojo Cowpea (Vigna Unguiculata L. Walp) Varieties in Nigeria
AU  - Olubamike Adetutu Adeyoju
AU  - Kayode Oyebode Adebowale
AU  - Bamidele Iromidayo Olu-Owolabi
AU  - Henry Okwudili Chibudike
AU  - Eunice Chinedum Chibudike
Y1  - 2021/06/04
PY  - 2021
N1  - https://doi.org/10.11648/j.wjfst.20210502.12
DO  - 10.11648/j.wjfst.20210502.12
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 25
EP  - 32
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20210502.12
AB  - Protein isolates from dehulled defatted solojo cowpea seeds were prepared using isoelectric (CPIA) procedure. Two varieties of cowpea, Dark-Ash Solojo (DAS) and Brown Solojo (BS) were cleaned and divided into six portions. Both varieties of cowpea (DAS and BS) investigated were soaked in distilled water and germinated at varying periods i.e. 0, 6, 24, 36, 48 and 72hrs. Protein isolates were obtained from the treated and processed samples by isoelectric precipitation method which was subsequently followed by proximate and anti-nutritional analyses. Functional properties were also analysed which include Water Absorption Capacity (WAC) and Oil Absorption Capacity (OAC) of the protein isolates using standard methods. Amino acids and molecular weight of the protein isolates were determined by amino acid analyser and sodium-dodecyl-sulphate-polyacrylamide-gel-electrophoresis. Surface morphology, functional group and thermal properties were determined for protein isolates by scanning electron microscopy, Fourier Transform Infrared (FTIR) spectrometry and differential scanning calorimetry, respectively. Data were analysed using design expert software and Analysis of Variance (ANOVA) was carried out at α0.05. The moisture content, crude protein, crude fat, crude fibre and total ash of DAS ranged from 9.00-11.40, 24.82-31.00, 1.56-2.66, 1.43-1.67, and 3.20-4.14%, respectively; while those of BS flours ranged from 7.10-9.50, 24.90-30.14, 1.17-2.37, 1.06-1.52 and 3.05-3.93%, respectively. The protein contents for DAS were 81.57±0.53, 86.44±0.84, 89.39±1.51, 90.23±0.53, 91.81±0.77 and 94.85±0.86, while for BS were 84.39±0.39, 85.44±0.56, 90.05±0.10, 90.47±0.89, 92.78±0.28 and 95.81±0.19% for 0, 6, 24, 36, 48 and 72 hrs, respectively.
VL  - 5
IS  - 2
ER  -

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