Studies on pasting and functional properties of flour from cannellini cowpea and its potential in baking

Abstract

The pasting and functional properties of flour blends produced from wheat and cannellini cowpea in respective ratios of 100:0, 95:5, 90:10, 85:15 and 80:20 were determined; the potential of the blends in the baking of bread was also evaluated. Higher values (%) of ash (1.82), crude fat (3.26) and crude protein (13.83) were recorded in 80:20 flour blend than others. The highest values of 1.13 g/ml, 29.02 ml/g, 3.01%, 3.51 g/g and 6.98% were obtained respectively for 100:0 blend in bulk density, foaming capacity, water absorption capacity, oil absorption capacity and swelling index respectively. Pasting properties were higher for the 100:0 flour. The 80:20 bread sample contained higher contents (%) of ash, crude fibre, crude fat and crude protein than others. No significant difference (P > 0.05) was noted between 100:0, 100:5 and 100:10 bread samples in most of the sensory attributes tested. It was concluded that acceptable and nutritionally comparable bread could be produced from flour blends of wheat and cannellini cowpea.