Changes induced by infestation on some chemical properties of cowpea seeds

• Published in: Plant foods for human nutrition (Dordrecht) 2002, Vol.57 (2), p.129-140
• Main Author: OJIMELUKWE, P. C
• Format: Article
• Language: English
• Subjects: Animals; Biological and medical sciences; Coleoptera - physiology; Dietary Fats - analysis; Emulsions; Fabaceae - chemistry; Fabaceae - genetics; Fatty Acids, Nonesterified - analysis; Female; Food Handling - methods; Food industries; Food Packaging; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Lipid Peroxides - analysis; Male; Plant Proteins - analysis; Prolamins; Seeds - chemistry
• ISSN: 0921-9668; 1573-9104
• DOI: 10.1023/A:1015218715716

Three cowpea varieties were used in the present study, Insect susceptible popular variety, 'Ife-brown' (IFB), an improved variety for insect resistance IT 81D-975 (1975) and a local black cowpea variety with a white hilium adapted to diverse habitats, 'Akidi' (AKD). Cowpea seeds were infested with Callosobruchus maculatus. Crude protein content of infested and uninfested whole cowpea flour and protein concentrate was determined. Prolamin contents of flour and protein concentrates were evaluated. Fat content, free fatty acid and peroxide values of cowpea seeds were also determined. All determinations were carried out in infested and uninfested cowpea seeds in 3 replicates for each determination. Emulsion properties of cowpea seeds stored in 3 containers, plastic cans (PC) and polyethylene bags (white and black WPB/BPB) were monitored on a biweekly basis for 24 weeks. Varietal differences existed in the protein, fat and prolamin contents of cowpeas. Infestation reduced the contents of these nutrients in all cases. Free fatty acid contents and peroxide values were increased by > 100%. Infestation reduced the prolamin content by > 25% in all cases. Varietal differences also existed in emulsion capacities of cowpea flours; IFB and 975 formed better and more stable emulsions than AKD flour. Storage in plastic cans led to better retention of the emulsion properties of the cowpeas.