Effect of Processing Techniques on The Contents of Flatulence Factors and Emulsion Properties of Cowpea (Vigna unguiculata)

The effect of some processing techniques (germination boiling and dehulling) on the soluble sugar contents and the emulsion property of processed flour were studied. Results show that germination significantly reduced the raffinose level from the third to the fifth day sprouting period (P 0.05). Boiling and dehulling also reduced the content of this flatus oligosaccharide (raffinose) but not to a significant proportion (P 0.05). The contents of other soluble sugars-galactose, glucose and sucrose were increased by germination (P 0.05) and boiling (P 0.05) but reduced by dehulling (P 0.05). Germination, dehulling and boiling lowered the emulsion stability property of cowpea flour. Even though, it is not conventional to either malt or dehull cowpea seeds before cooking, individuals should be advised to do so, in order to minimize the flatus potential and the accompanied discomfort associated with beans consumption. However, such processing techniques would not be appropriate for foods that need good emulsion.