Physicochemical Properties of Starches from Three Nigerian Commercial Varieties of Cowpea (<i>Vigna Unguiculata</i>) in Comparison with Three Hybrid Types


  • Kehinde O. Soetan
  • Michael A. Falola
  • Louis M. Nwokocha University of Ibadan, Ibadan, Nigeria


Cowpea (Vigna unguiculata), starch, physicochemical properties, x-ray diffraction, electron microscopy


Starch isolated from three Nigerian commercial cowpea (Vigna unguiculata) varieties: Drum, Oloyin (sugary), Sokoto, and three hybrid types: ART 98-12, Ife BPC and Ife brown were characterized in terms of x-ray diffraction, electron microscopy, chemical composition, amylose content, swelling power and amylose leaching, RVA paste characteristics, paste clarity and freeze-thawing stability. The starches exhibited A-type diffraction pattern with granule size range 4.71-58.82μm. The starches contained 28.68-35.15% amylose and exhibited high pasting temperatures, restricted swelling and amylose leaching, low paste clarity and poor freeze-thaw stability. The hybrid types showed improved pasting and gel properties for food exploitation.

Author Biography

Louis M. Nwokocha, University of Ibadan, Ibadan, Nigeria

Department of Chemistry

Senior Lecturer


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How to Cite

Soetan, K. O., Falola, M. A., & Nwokocha, L. M. (2017). Physicochemical Properties of Starches from Three Nigerian Commercial Varieties of Cowpea (<i>Vigna Unguiculata</i>) in Comparison with Three Hybrid Types. Asian Journal of Applied Sciences, 5(3). Retrieved from