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

Kehinde O. Soetan, Michael A. Falola, Louis M. Nwokocha


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.


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

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