Journal of Food, Agriculture and Environment




Vol 10, Issue 3&4,2012
Online ISSN: 1459-0263
Print ISSN: 1459-0255


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


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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