Effect of Germination Time on the Proximate, Functional and Anti Nutritional Properties of Palapye Cowpea (vigna Unguiculata L. Walp) Seed.

Student: Blessing Amuchechukwu Nwankwo (Project, 2025)
Department of Food Science Technology
Federal Polytechnic, Nekede, Imo State

Abstract

Palapye cowpea seeds were germinated for different days (2,3,4 and 5) dried, milled and sieved, the following samples were obtained: AOA (2 days fermented cowpea seed flour), BOB (3 days fermented cowpea seed flour), COC (4 days fermented cowpea seed flour) DOD (5 days fermented cowpea seed flour) and EOE (raw palapye cowpea seed flour). The flours were analyzed for proximate, functional and antinutritional properties, while the steam paste bean (moi-moi) produced using the flour was subjected to sensory evaluation. For the proximate composition: Moisture content ranged from 10.53 to 10.74, Fat content ranged from 0.85 to 0.90%, Ash content ranged from 3.68 to 3.79%, Fibre content ranged from 4.31 to 4.36, Protein content ranged from 20.18 to 20.25%, Carbohydrate ranged from 60.83 to 61.20%. For the functional properties: Bulk density ranged from 5.28 to 5.39, form capacity ranged from 41.69 to 45.06%, emulsion capacity ranged from 9.81 to 9.86%, gel temperature ranged from 88.34 to 88.41%, pH ranged from 6.20 to 6.24, wettability ranged from 9.82 to 10.02%, W.A.C ranged from 2.09 to 2.24, O.A.C ranged from 2.10 to 2.21%. For the antinutritional properties, oxlate ranged from 5.30 to 5.54% while phytate ranged from 5.00 to 5.18%. The steamed paste (moi-moi) were all acceptable to the consumers in terms of sensory properties.

Keywords
Germination Cowpea Proximate composition Functional properties Antinutritional factors Food processing Flour Seed Metabolism Agricultural biotechnology Protein content
Filters
Institutions