cowpea

“Soaking and fungal fermentation had less influence on functionality of flour compared to S/B, which markedly decreased solubility and impaired emulsifying properties.”

Soaking and fungal fermentation → has less influence on → functionality of cowpea flour

“Cowpea flours were consistently more hydrophilic than lipophilic, regardless of processing treatment.”

Cowpea flours → are more → hydrophilic than lipophilic

“The amount of extractable starch, however, varied from 34.5 to 52%.”

cowpea flour → varies → extractable starch

“Soaking water pH of 2 and 6 followed by blanching was more effective than pH 4 followed by blanching, or than acidification without blanching, in decreasing beany flavor.”

soaking cowpeas in acidified water → decreases → beany flavor

“The role of granule size and size distribution, measured by laser diffraction, in affecting the flow behavior and yield stress of cowpea starch dispersions (2.6% w/w) heated for various time intervals at 67, 70, 75 and 80C was studied.”

cowpea starch dispersions → heated at → various temperatures