Effect of Processing on the Functional-Properties of Cowpea (Vigna Catjung) in a Food System - Wadian

Effects of processing treatments viz., soaking fermentation and puffing on the functional properties of cowpea in wadian a traditional dehydrated product (selected as food system in the present study) were determined and compared with those observed in a model system. Increases in the bulk density, viscosity and water absorption capacity, observed in the cowpea flour as a result of processing, showed further increase in cowpea wadians. The increase in viscosity was of the magnitude of 5 to 8-fold in all the wadian samples. Fat absorption capacity of raw wadian sample also increased, as compared to that of the raw cowpea flour, whereas it decreased in the processed wadians. All the wadian samples made from differently processed flours were of good quality and compared well with those of a commercial greengram wadian samples with respect to the physical and sensory characteristics