A comparative evaluation was made of some physico-chemical and rheological characteristics of undehulled, manually dehulled and mechanically dehulled cowpea (Vigna unguiculata Walp. L.) flours from brown and white varieties of the legume. The flours were used to prepare steamed bean paste, ‘Moinmoin’, which was analysed for some sensory parameters. Dehulling and dehulling methods had no appreciable influence on the physical characteristics and proximate composition of the flours, except ash content, which was slightly higher in undehulled flour samples. Amylograph pasting characteristics of the flours showed varying trends because of dehulling method and/or presence of seed coats. ‘Moinmoin’ samples prepared from the flours received similar ratings for all sensory attributes, with no significant differences (P < 0.01 and P < 0.05), except for the low-rated (poorer) colour of the undehulled brown product.
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Akinjayeju et al. (2004) studied this question.
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