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Original Articles

Cowpea flour: A potential ingredient in food products

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Pages 413-436 | Published online: 29 Sep 2009

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Muhammad Asif, LloydW. Rooney, Rashida Ali & MianN. Riaz. (2013) Application and Opportunities of Pulses in Food System: A Review. Critical Reviews in Food Science and Nutrition 53:11, pages 1168-1179.
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S. K. Sathe. (2002) Dry Bean Protein Functionality. Critical Reviews in Biotechnology 22:2, pages 175-223.
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Articles from other publishers (57)

Yilin Chen, Haizheng Xiong, Waltram Ravelombola, Gehendra Bhattarai, Casey Barickman, Ibtisam Alatawi, Theresa Makawa Phiri, Kenani Chiwina, Beiquan Mou, Shyam Tallury & Ainong Shi. (2023) A Genome-Wide Association Study Reveals Region Associated with Seed Protein Content in Cowpea. Plants 12:14, pages 2705.
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. (2023) Quality Evaluation of Noodles Produced From Blends of Wheat, Unripe Banana and Cowpea Flours. Journal of Nutrition Food Science and Technology.
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Stefano Renzetti, Heikki Aisala, Ruth T. Ngadze, Anita R. Linnemann & Martijn W. Noort. (2023) Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers’ Perception. Foods 12:4, pages 689.
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Innocent Kwaku Dorvlo, Godwin Amenorpe, Harry Mensah Amoatey, Samuel Amiteye, Jacob Teye Kutufam, Emmanuel Afutu, Elvis Asare-Bediako & Alfred Anthony Darkwa. (2022) Improvement in cowpea variety Videza for traits of extra earliness and higher seed yield. Heliyon 8:12, pages e12059.
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Miek Schlangen, Somayeh Taghian Dinani, Maarten A.I. Schutyser & Atze Jan van der Goot. (2022) Dry fractionation to produce functional fractions from mung bean, yellow pea and cowpea flour. Innovative Food Science & Emerging Technologies 78, pages 103018.
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Stefano Renzetti, Ine Heetesonne, Ruth T. Ngadze & Anita R. Linnemann. (2022) Dry Heating of Cowpea Flour below Biopolymer Melting Temperatures Improves the Physical Properties of Bread Made from Climate-Resilient Crops. Foods 11:11, pages 1554.
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Lindsay W. Bell, Andrew T. James, Mary Ann Augustin, Artur Rombenso, David Blyth, Cedric Simon, Thomas J. V. Higgins & Jose M. Barrero. (2021) A Niche for Cowpea in Sub-Tropical Australia?. Agronomy 11:8, pages 1654.
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Basseddik Aida, Tellah Sihem, Bellil Ines & Lachlah Hatem. (2021) Biochemical variability and functional properties of cowpea landraces grown in Hoggar: the Algerian arid region. Journal of Food Measurement and Characterization 15:4, pages 3509-3522.
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Alexandre Carneiro da Silva, Marcos de Freitas Barbosa, Pedro Bento da Silva, Janiffe Peres de Oliveira, Tatiana Loureiro da Silva, Davair Lopes Teixeira Junior & Maurisrrael de Moura Rocha. 2021. Grain and Seed Proteins Functionality. Grain and Seed Proteins Functionality.
M.S. Alidu, I.K. Asante & H.K. Mensah. (2020) Evaluation of nutritional and phytochemical variability of cowpea Recombinant Inbred Lines under contrasting soil moisture conditions in the Guinea and Sudan Savanna Agro-ecologies. Heliyon 6:2, pages e03406.
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Subajiny Sivakanthan, Terrence Madhujith, Ashoka Gamage & Na Zhang. 2020. Pulses. Pulses 99 117 .
Neelam Yadav, Devinder Kaur, Ritika Malaviya, Pinki Saini & Saba Anjum. (2019) Enhancement in mineral bioavailability of extruded pulses with reduced antinutrients. British Food Journal 121:11, pages 2967-2978.
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Sarah Adjei-Fremah, Mulumebet Worku, Maria Ortiz De Erive, Fuli He, Tao Wang & Guibing Chen. (2019) Effect of microfluidization on microstructure, protein profile and physicochemical properties of whole cowpea flours. Innovative Food Science & Emerging Technologies 57, pages 102207.
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R. Pandiselvam, M. R. Manikantan, S. Sunoj, S. Sreejith & Shameena Beegum. (2018) Modeling of coconut milk residue incorporated rice‐corn extrudates properties using multiple linear regression and artificial neural network. Journal of Food Process Engineering 42:2, pages e12981.
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Ayane Orita, Ayumi Musou-Yahada, Toshihiko Shoji, Tomoyuki Oki & Hideaki Ohta. (2019) Comparison of Anthocyanins, Proanthocyanidin Oligomers and Antioxidant Capacity between Cowpea and Grain Legumes with Colored Seed Coat. Food Science and Technology Research 25:2, pages 287-294.
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Regilda Saraiva dos Reis Moreira-Araújo & Amanda de Castro Amorim Serpa Brandão. 2018. Current Topics in Anemia. Current Topics in Anemia.
Sajad Ahmad Wani & Pradyuman Kumar. (2016) Influence of different mixtures of ingredients on the physicochemical, nutritional and pasting properties of extruded snacks. Journal of Food Measurement and Characterization 10:3, pages 690-700.
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Ikhlas Ibrahim Khalid & Sirelkhatim Balla Elhardallou. (2016) Factors That Compromise the Nutritional Value of Cowpea Fluor and Its Protein Isolates. Food and Nutrition Sciences 07:02, pages 112-121.
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Martin Alain Mune Mune. (2015) Influence of Degree of Hydrolysis on the Functional Properties of Cowpea Protein Hydrolysates. Journal of Food Processing and Preservation 39:6, pages 2386-2392.
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Martin Alain Mune Mune, Samuel René Minka & Israël Lape Mbome. (2014) Optimising functional properties during preparation of cowpea protein concentrate. Food Chemistry 154, pages 32-37.
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Vilai Rungsardthong. 2014. Functional Foods and Dietary Supplements. Functional Foods and Dietary Supplements 325 361 .
Jeong-Su Nam, Tae Joung Ha, Jae Hong Park & Myeong Ho Jung. (2013) Antidiabetic Activity of a Chloroform Fraction of Vigna nakashimae in db/db mice. Journal of Life Science 23:4, pages 578-585.
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María V. Avanza, María G. Chaves, Belén A. Acevedo & María C. Añón. (2012) Functional properties and microstructure of cowpea cultivated in north-east Argentina. LWT 49:1, pages 123-130.
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Yadahally N. Sreerama, Vadakkoot B. Sashikala & Vishwas M. Pratape. (2012) Phenolic compounds in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia and hypertension. Food Chemistry 133:1, pages 156-162.
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Yadahally N. Sreerama, Vadakkoot B. Sashikala, Vishwas M. Pratape & Vasudeva Singh. (2012) Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality. Food Chemistry 131:2, pages 462-468.
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T. K. LimT. K. Lim. 2012. Edible Medicinal And Non-Medicinal Plants. Edible Medicinal And Non-Medicinal Plants 976 988 .
A. LateefT.E. Davies, A. Adelekan, I.A. Adelere, A.A. Adedeji & A.H. Fadahunsi. (2010) Akara Ogbomoso: Microbiological Examination and Identification of Hazards and Critical Control Points. Food Science and Technology International 16:5, pages 389-400.
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K.M.G. Frota, S. Mendonça, P.H.N. Saldiva, R.J. Cruz & J.A.G. Arêas. (2008) Cholesterol-Lowering Properties of Whole Cowpea Seed and Its Protein Isolate in Hamsters. Journal of Food Science 73:9, pages H235-H240.
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Martin Alain Mune Mune, Samuel René Minka & Israël Lape Mbome. (2008) Response surface methodology for optimisation of protein concentratepreparation from cowpea [Vigna unguiculata (L.) Walp]. Food Chemistry 110:3, pages 735-741.
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Paul Ainsworth, Şenol İbanoğlu, Andrew Plunkett, Esra İbanoğlu & Valentina Stojceska. (2007) Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack. Journal of Food Engineering 81:4, pages 702-709.
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Leticia Olivera-Castillo, Fabiola Pereira-Pacheco, Erik Polanco-Lugo, Miguel Olvera-Novoa, José Rivas-Burgos & George Grant. (2007) Composition and bioactive factor content of cowpea (Vigna unguiculata L. Walp) raw meal and protein concentrate. Journal of the Science of Food and Agriculture 87:1, pages 112-119.
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M.A. VANCHINA, M.S. CHINNAN & K.H. MCWATTERS. (2006) EFFECT OF PROCESSING VARIABLES OF COWPEA (VIGNA UNGUICULATA) MEAL ON THE FUNCTIONAL PROPERTIES OF COWPEA PASTE AND QUALITY OF AKARA (FRIED COWPEA PASTE). Journal of Food Quality 29:5, pages 552-566.
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Şenol İbanogˇlu, Paul Ainsworth, Emir Ayşe Özer & Andrew Plunkett. (2006) Physical and sensory evaluation of a nutritionally balanced gluten-free extruded snack. Journal of Food Engineering 75:4, pages 469-472.
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Emir Ayse Ozer, Emine Nur Herken, Salih Guzel, Paul Ainsworth & Senol Ibanoglu. (2006) Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food. International Journal of Food Science and Technology 41:3, pages 289-293.
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M. Granito, A. Torres, J. Frias, M. Guerra & C. Vidal-Valverde. (2004) Influence of fermentation on the nutritional value of two varieties of Vigna sinensis. European Food Research and Technology 220:2, pages 176-181.
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Jose TA Oliveira, Vicente PT Pinto, Ilka M Vasconcelos, Cléberson F Fernandes, Márcio V Ramos, Francisco VA Ferreira & Francisco JB Rios. (2004) In vitro and in vivo digestibility of the albumin and globulin fractions of eight Brazilian cowpea [ Vigna unguiculata (L) Walp] cultivars . Journal of the Science of Food and Agriculture 84:14, pages 1823-1830.
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K.H. MCWATTERS, R.D. PHILLIPS, S.L. WALKER, S.E. MCCULLOUGH, Y. MENSA-WILMOT, F.K. SAALIA, Y.-C. HUNG & S.P. PATTERSON. (2004) BAKING PERFORMANCE AND CONSUMER ACCEPTABILITY OF RAW AND EXTRUDED COWPEA FLOUR BREADS. Journal of Food Quality 27:5, pages 337-351.
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Elin Hallén, Şenol İbanoğlu & Paul Ainsworth. (2004) Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour. Journal of Food Engineering 63:2, pages 177-184.
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R. HORAX, N. S. HETTIARACHCHY, P. CHEN & M. JALALUDDIN. (2006) Functional Properties of Protein Isolate from Cowpea ( Vigna unguiculata L. Walp.) . Journal of Food Science 69:2.
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R. HORAX, N. S. HETTIARACHCHY, P. CHEN & M. JALALUDDIN. (2006) Preparation and Characterization of Protein Isolate from Cowpea ( Vigna unguiculata L. Walp.) . Journal of Food Science 69:2.
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DiaelDin M. Ragab, Elfadil E. Babiker & Abdullahi H. Eltinay. (2004) Fractionation, solubility and functional properties of cowpea (Vigna unguiculata) proteins as affected by pH and/or salt concentration. Food Chemistry 84:2, pages 207-212.
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R.Dixon Phillips, Kay H. McWatters, Manjeet S. Chinnan, Yen-Con Hung, Larry R. Beuchat, San Sefa-Dedeh, Esther Sakyi-Dawson, Patrick Ngoddy, Dickson Nnanyelugo, Joyce Enwere, N.Sharon Komey, Keshun Liu, Yvonne Mensa-Wilmot, Ifendu A. Nnanna, Chinwe Okeke, Witoon Prinyawiwatkul & Firibu K. Saalia. (2003) Utilization of cowpeas for human food. Field Crops Research 82:2-3, pages 193-213.
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Anthony E. Hall, Ndiaga Cisse, Samba Thiaw, Hassan O.A. Elawad, Jeffrey D. Ehlers, Abdelbagi M. Ismail, Richard L. Fery, Philip A. Roberts, Laurie W. Kitch, Larry L. Murdock, Ousmane Boukar, R.D. Phillips & K.H. McWatters. (2003) Development of cowpea cultivars and germplasm by the Bean/Cowpea CRSP. Field Crops Research 82:2-3, pages 103-134.
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Leticia Olivera, Rossana Rodriguez Canul, Fabiola Pereira-Pacheco, Joanna Cockburn, Florinda Soldani, Norma H. McKenzie, Michelle Duncan, Miguel A. Olvera-Novoa & George Grant. (2002) Nutritional and Physiological Responses of Young Growing Rats to Diets Containing Raw Cowpea Seed Meal, Protein Isolate (Globulins), or Starch. Journal of Agricultural and Food Chemistry 51:1, pages 319-325.
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F.O Henshaw, K.H McWatters, J.O Akingbala & Y.C Hung. (2002) Functional characterization of flour of selected cowpea (Vigna unguiculata) varieties: canonical discriminant analysis. Food Chemistry 79:3, pages 381-386.
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P. Kethireddipalli, Y.‐C. Hung, R.D. Phillips & K.H. Mcwatters. (2006) Evaluating the Role of Cell Wall Material and Soluble Protein in the Functionality of Cowpea ( Vigna unguiculata ) Pastes . Journal of Food Science 67:1, pages 53-59.
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P. Kethireddipalli, Y.‐C. Hung, K.H. Mcwatters & R.D. Phillips. (2006) Effect of Milling Method (Wet and Dry) on the Functional Properties of Cowpea ( Vigna unguiculata ) Pastes and End Product (Akara) Quality . Journal of Food Science 67:1, pages 48-52.
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S.P Patterson, K.H McWatters, Y.-C Hung, M.S Chinnan & R.D Phillips. (2002) Physico-chemical properties and consumer acceptability of akara (fried paste) made from three cowpea cultivars. Food Research International 35:7, pages 691-696.
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Şenol İbanoǧlu & Esra İbanoǧlu. (2001) Modelling of natural fermentation in cowpeas using response surface methodology. Journal of Food Engineering 48:3, pages 277-281.
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K.H. McWATTERS, C.‐Y. T. HUNG, Y.‐C. HUNG, M.S. CHINNAN & R.D. PHILLIPS. (2007) AKARA‐MAKING CHARACTERISTICS OF FIVE U.S. VARIETIES OF COWPEAS ( VIGNA UNGUICULATA ) . Journal of Food Quality 24:1, pages 53-65.
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W. PRINYAWIWATKUL, K. H. MCWATTERS, L. R. BEUCHAT & R. D. PHILLIPS. (2006) Optimizing Acceptability of Chicken Nuggets Containing Fermented Cowpea and Peanut Flours. Journal of Food Science 62:4, pages 889-905.
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Witoon Prinyawiwatkul, Kay H. McWatters, Larry R. Beuchat & R. Dixon Phillips. (1997) Physicochemical and Sensory Properties of Chicken Nuggets Extended with Fermented Cowpea and Peanut Flours. Journal of Agricultural and Food Chemistry 45:5, pages 1891-1899.
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W. Prinyawiwatkul, K.H. McWatters, L.R. Beuchat & R.D. Phillips. (1997) Functional characteristics of cowpea (Vigna unguiculata) flour and starch as affected by soaking, boiling, and fungal fermentation before milling. Food Chemistry 58:4, pages 361-372.
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Witoon Prinyawiwatkul, Larry R. Beuchat, Kay H. McWatters & R. Dixon Phillips. (1997) Functional Properties of Cowpea ( Vigna unguiculata ) Flour As Affected by Soaking, Boiling, and Fungal Fermentation . Journal of Agricultural and Food Chemistry 45:2, pages 480-486.
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W. PRINYAWIWATKUL, R. R. EITENMILLER, L. R. BEUCHAT, K. H. McWATTERS & R. D. PHILLIPS. (1996) Cowpea Flour Vitamins and Trypsin Inhibitor Affected by Treatment and Fermentation with Rhizopus microsporus. Journal of Food Science 61:5, pages 1039-1042.
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WITOON PRINYAWIWATKUL, LARRY R. BEUCHAT, KAY H. McWATTERS & R. DIXON PHILLIPS. (1996) FERMENTED COWPEA FLOUR: PRODUCTION AND CHARACTERIZATION OF SELECTED PHYSICO-CHEMICAL PROPERTIES. Journal of Food Processing and Preservation 20:4, pages 265-284.
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Godwin Amenorpe, Dorvlo Innocent, Harry Mensah Amoatey, Sammuel Amiteye, Emmanuel Afutu, Elvis Asare Bediako & Alfred Anthony Darkwa. (2021) Induction of a Cowpea Variety ‘Videza’ for Extra Earliness and Higher Yielding than Parental Control. SSRN Electronic Journal.
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