Determination of the Pasting and Functional Properties of Cowpea (Vigna unguiculata) and Soybean (Glycine max) Blends

Abstract

Aim: This study was carried out to check the pasting and functional properties of cowpea and soybean blends for culinary uses. Methods: The two legumes (cowpea and soybean) were combined in different percentage of 90% to 10% which serves as sample A and Sample B and C had 80% to 20% and 70% to 30% respectively. A rapid viscoanalyzer unit (RVA, Model 3D, Newport Scientific-Warriewood, Australia) was used for pasting. The functional properties of samples were determined based on standard methods in the Association of Official Analytical Chemist. Results: The functional properties results showed a decrease in bulk density with an increase in soybean blend with cowpea (i.e. sample A > B>C). The same pattern of results were recorded for water absorption and swelling capacity. Sample A have the highest value in all the functional properties determined except in oil absorption capacity, total soluble solid, and wettability. The pasting properties results showed a reduction in trough value which range from 0.50 RVU in sample C to 8.00 RVU in sample A. Also a reduction in final viscosity results was observed which ranged between 9.50 RVU in sample C to 16.00 RVU in sample A. The reduction followed with increase in the percentage of soybean blend with cowpea. Increase in percentages of soybean subtitution resulted to increase in oil absorption capacity, total soluble solid and wettability. Conclusion: In conclusion, the pasting properties of all the blends improved significantly over that of soybean alone, thus suggesting the trial of the blends for culinary uses such as the production of akara, and moi-moi.