Functional properties of cowpea (Vigna unguiculata L. Walp) flours and pastes as affected by gamma-irradiation

previous termCowpeanext term flours and pastes were irradiated at 2, 10 and 50 kGy and analysed for their functional properties. At low dose irradiation (2 kGy), most of the protein-related functional properties of previous termcowpeanext term flours and pastes were unaffected. At 10 and 50 kGy, however, all protein-related functional properties, except for water absorption capacity, were significantly (p less-than-or-equals, slant 0.05) affected. Nitrogen solubility index decreased significantly (p less-than-or-equals, slant 0.05), probably due to protein denaturation and/or aggregation, whereas oil absorption capacity increased significantly (p less-than-or-equals, slant 0.05), possibly due to exposure of previously buried non-polar protein sites. Starch-related functional properties, such as swelling and pasting properties, were decreased significantly (p less-than-or-equals, slant 0.05) in a dose-dependent manner, most likely due to starch degradation.