Studies On The Rheological Properties, Functional Properties, And Proximate Compositions Of Vigna Unguiculata, (L.) Walp. (Cowpea) And Voandzeia Subterranea, (L.) Thou. (Bamrara Groundnut)

ABSTRACT

Two flour samples were obtained from Voandzeia subterranea, (L.) Thou. (Bambara groundnut) and Vigna unguiculata,(L.) Walp. (Cowpeas). These samples were analysed to determine the functional properties and proximate compositions. The experiments were performed in two replicates and the mean values taken. These functional properties were evaluated: gelatinisation temperature(°C), bulk densily(glml), water absorption capacity(glg), oil absorption capacity(g/g), foam capacity(%), foam stabiity(%), emulsion capacity(%), and emulsion stability(%). The data were further analysed statistically using significance test (t-Test). There were no significant differences (P>O.05) between the mean' values of the two flour samples. On the other hand, results of analysis of proximate compositions (dry matter, moisture, crude protein, crude fibre, ether extract, total ash, and carbohydrates) of the flour samples, showed that there were significant differences (P>O.05) between the mean, values of the two samples. The overall results showed that the analyses had marked effects on the proximate compositions and functional properties, and hence the rheological properties of Bambara groundnut and cowpea flours. It was therefore, concluded that the uses of these legumes be intensified because of their immense nutritional benefits.