Functional Properties of Protein Concentrates of Cowpea and B ambara Bean Involving Different Drying Techniques

The effect of different drying methods used in the preparation of protein concentrates from different cultivars of cowpea and bambara bean was investigated. Protein was extracted by the isoelectric precipitation method and subsequently dried by cabinet drying (CD), vacuum drying (VD) and freeze drying (FD). The protein extraction yield and protein content were high. The subunit composition of protein concentrates was characterized by electrophoresis. The drying methods affected water‐holding capacity, oil absorption capacity and solubility of protein concentrates depending on cultivars. Water‐holding capacity was adequate for its utilization in viscous foods. The protein concentrates prepared by FD showed higher oil absorption capacity than those by CD and VD. The protein concentrates prepared by FD showed lower solubility at pH 2–6, and above pH 6 the concentrates prepared by VD presented higher solubility compared with those by CD and FD. This study provided useful information to optimize utilization of legume protein concentrates in the food industry.