FUNCTIONAL-PROPERTIES OF COWPEA (VIGNA-UNGUICULATA) FLOUR AS AFFECTEDBY SOAKING BOILING, AND FUNGAL FERMENTATION

Functional properties of cowpea flour as affected by soaking, soaking/ boiling (S/B), and fermentation of seeds with Rhizopus microsporus sub sp. oligosporus before milling were investigated. Soaking and fungal f ermentation had less influence on functionality of flour compared to S /B, which markedly decreased solubility and impaired emulsifying prope rties. Solubility of heat-denatured proteins was slightly improved by fermentation. High emulsion capacity was not associated with high emul sion viscosity or solubility. The combined effects of heat treatment a nd fungal fermentation on equilibrium moisture content were apparent a t 75-97% equilibrium relative humidity. Cowpea flours were consistentl y more hydrophilic than lipophilic, regardless of processing treatment . The least gelation capacity of flours increased as a result of heat treatment.