Physicochemical characterization of sprouted cowpea starch by varieties

This current work explored the physicochemical characteristics of sprouted cowpea starch across different varieties. Specifically, cowpea varieties (IR48B, IT89KD-288, IT82D-716W, and TV32-36WS) were sprouted (steeping = 36 h; germinating = 72 h), then milled into a slurry, followed by starch extraction. Physicochemical characterization involved measurements of starch yield, moisture, protein, pH, amylose, water absorption capacity, gelation, solubility index, bulk density, swelling power, and pasting attributes. Results showed that sprouting significantly enhanced the protein, water absorption capacity, total titratable acidity, swelling power, solubility index, and emulsion capacity of cowpea starch. However, sprouting significantly reduced starch yield, pH, bulk density, gelation capacity, and amylose content. Comparative analysis revealed that sprouted cowpea starch had superior pasting properties, including higher peak viscosity and setback viscosity, especially when compared to other starch sources. A direct correlation between amylose content and setback viscosity appeared evident, although the quality of fit for sprouted cowpea starch suggested that additional factors might influence the pasting behavior. Sprouted cowpea starch seems to be a nutritional and versatile alternative in food formulations, functionally positioned particularly for health-conscious consumers.