Comparative Analysis of Chemical Composition and Functional Properties of Five Cowpea Species and Their Performance in Food Preparation

This study compared the chemical composition and functional properties of five cowpea species: Iron beans, Patasco beans, Butter beans, Brown beans, and Honey beans, while evaluating their performance in food preparation. The flour samples were analyzed for proximate composition and functional properties, and sensory evaluations were conducted on traditional dishes, MOIMOI (steamed cowpea pudding) and AKARA (fried cowpea fritters), assessing taste, texture, aroma, and overall acceptability. Protein content ranged from 20.5% in Brown beans to 28.6% in Butter beans, highlighting Butter beans' suitability for protein-rich applications. Carbohydrate levels were highest in Patasco beans and Brown beans (64.2%–65.4%), which were ideal for energy-dense foods, while Iron beans had the highest fiber content (8.3%). Fat content varied from 2.1% in Butter beans to 5.4% in Honey beans. Functional properties differed among species; Butter beans demonstrated the highest water absorption capacity (234%), swelling capacity (6.9 ml/g), and foaming capacity (44%), indicating their suitability for moisture-retaining products like AKARA. Oil absorption ranged from 85% in Butter beans to 122% in Patasco beans. Sensory analysis revealed that Brown beans had the highest overall acceptability for MOIMOI (8.5/10), while Butter beans excelled in AKARA (8.3/10). These findings suggested that different cowpea species provided specific advantages for developing nutrient-dense, functional, and sensory-pleasing food products.