Journal of Food, Agriculture and Environment

Functional and nutritional properties of peanut and cowpea proteins

Author(s):

Cuie Guang ^{1, 2}*, Robert Dick Phillips ², Jiangang Shang ¹

Recieved Date: 2012-07-20, Accepted Date: 2012-09-26

Abstract:

Peanut and cowpea are two important sources of dietary protein for a large segment of world population. Improved functional and nutritional properties will increase the use of peanut and cowpea proteins in food industry. The review focuses on three major functional properties, solubility, emulsification and foamability and nutritional qualities, including protein digestibility, protein efficiency ratio, biological value, net protein utilization and protein digestibility-corrected amino acid score. Potential bioactivities of peanut and cowpea proteins are also discussed. 

Keywords:

Peanut, cowpea, protein, functional property, nutritional quality

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Journal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 3&4
Category: Food and Health
Pages: 19-25

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