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Functional Properties of Cowpea (Vigna unguiculata) Flour preserved with Mixtures of Neem (Azadichata Indica A.Juss) and Moringa (Moringa Oleifera) Seed Oils

Author

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  • J. O. Y. Ilesanmi
  • D. T. Gungula

Abstract

Most pesticides used in cowpea have some effects on the utilization of the grains. There is a need for a functional biopesticide that will have no adverse effect on cowpea utilisation or application in food system. This study was carried out to evaluate the functional properties of cowpea grains preserved with mixtures of neem and moringa oils. Graded mixtures and concentrations of neem and moringa seed oils (ratio 1:2/2.5µl/g, 1:2/5.0µl/g, 1.3/2.5µl/g, and 1:3/5.0µl/g) were investigated. Cowpea grains were treated with the seed oils in ratio 1:2 and 1:3 at concentrations of 2.5 and 5.0 µl/g, and stored for a period of 270 days. The functional properties (bulk density, foaming property and stability, emulsification capacity, oil and water absorption capacity, viscosity and least gelation concentration) of the differently treated grains were determined every 90 days. The data obtained was subjected to analysis of variance using SAS version 9.2 and means that were significantly different were compared using Least Significant Difference at P

Suggested Citation

  • J. O. Y. Ilesanmi & D. T. Gungula, 2016. "Functional Properties of Cowpea (Vigna unguiculata) Flour preserved with Mixtures of Neem (Azadichata Indica A.Juss) and Moringa (Moringa Oleifera) Seed Oils," International Journal of Sciences, Office ijSciences, vol. 5(06), pages 142-151, June.
    • Handle: RePEc:adm:journl:v:5:y:2016:i:6:p:142-151
    DOI: 10.18483/ijSci.1077
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