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Stand. Glob  J.  Food. Biotechnol

Vol. 1 No. 1

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Standard Global Journal of Food Biotechnology (SGJFB)

 Standard Global Journal of Food Biotechnology Vol.1(1), pp. 001-008 June 2014
Copyright © 2014 Standard Global Journals

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 Research article


Factors that compromise the nutritional value of cowpea flour and its protein isolates


1Ikhlas Ibrahim Khalid, PhD and *2Sirelkhatim Balla Elharadallou PhD,


1Department of Food Science and Technology, Faculty of Engineering and Technology, Gezira University, Sudan

2College of Applied Medical Sciences, Taif University, Turaba-Taif; Kingdom of Saudi Arabia


*Corresponding Author E-mail:


Accepted 05 May, 2014


Anti-nutritional studies on cowpea (Vigna ungiculata l.) seeds as whole cowpea flour (WCF), dehulled cowpea flour (DCF), dehulled defatted cowpea flour (DDCF) and protein isolates obtained from DDCF by isoelectric (CPIA) and micellization (CPIB) precipitation. The protein content of WCF and DDCF were 22.3% and 26.75% respectively, while CPIA and CPIB showed 75% and 76% respectively. The abundant minerals in WCF and DCF were calcium (32.38 ? 33.61 mg/100g); Potassium (29.25 ? 24.99 mg/100g); and Sodium (1.76?1.00 mg/100g). The least abundant minerals were iron (0.004 ? 0.013mg/100g); copper (0.04 ? 0.25 mg/100g); manganese (0.18 ? 0.30 mg/100g) and zinc (0.26 ? 1.22 mg/100g); respectively. Trypsin inhibitor activity for RCF, CPIA and CPIB was found 16640 TIU/g, 4293 TIU/g and 4290 TIU/g respectively. Condensed tannins in RCF and DDCF were found 0.003% and 0.004% respectively while phytic acid content 0.8% and 1.17% respectively, no phytic acid and tannins were observed in protein isolates. Cowpea flour is also similar to other edible grain legumes in content of anti-nutritional factors; appropriate processing methods improve cowpea nutritive value and significantly reduce the levels of anti-nutritional factors.

Keywords: cowpea, protein isolates, anti-nutritional factors


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