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Modification of the functional properties of hard-to-cook cowpea seed flours and cooked prepared pastes by γ-irradiation

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Abstract

Cowpeas are an inexpensive source of quality protein but their utilisation is limited by long seed cooking time. This is exacerbated by development of the hard-to-cook (HTC) defect, which also adversely affects starch and protein functionality. Gamma-irradiation can eliminate cowpea seed insect infestation and affects seed functional properties, including reducing cooking time. Hence, the potential of γ-irradiation to modify the starch- and protein-related functionalities of HTC cowpeas was investigated. Gamma-irradiation at approximately 11 kGy was applied to the seeds of two cowpea varieties, differing in HTC susceptibility, where HTC had been induced by high-temperature, high-humidity (HTHH) storage. HTHH storage increased flour pasting peak viscosity by up to 40% in the less susceptible variety and by more than 100% in the more susceptible variety. Gamma-irradiation at least completely reversed this effect, due to starch depolymerisation and debranching. Gamma-irradiation also positively impacted on some protein-related properties adversely affected by HTC; partially reversing the reduction in flour and cooked paste nitrogen solubility index of the HTC-susceptible cowpea, as a result of protein depolymerisation. The multiple benefits of γ-irradiation: disinfection, cooking time reduction and reversing some adverse effects of HTC on functional properties could make it a viable process for improving HTC cowpea quality.

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Abbreviations

BV:

Breakdown viscosity

HTC:

Hard-to-cook

HTHH:

High temperature, high humidity

NSI:

Nitrogen solubility index

PV:

Pasting viscosity

SP:

Swelling power

SV:

Setback viscosity

WAC:

Water absorption capacity

WSI:

Water solubility index

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Acknowledgement

The authors thank the University of Pretoria for a post-graduate bursary for TZ Jombo.

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Authors and Affiliations

  1. Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield, Pretoria, 0028, South Africa

    Talknice Z. Jombo, M. Naushad Emmambux & John R. N. Taylor

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  1. Talknice Z. Jombo
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  2. M. Naushad Emmambux
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  3. John R. N. Taylor
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Correspondence to John R. N. Taylor.

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Jombo, T.Z., Emmambux, M.N. & Taylor, J.R.N. Modification of the functional properties of hard-to-cook cowpea seed flours and cooked prepared pastes by γ-irradiation. J Food Sci Technol 58, 22–33 (2021). https://doi.org/10.1007/s13197-020-04509-z

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