Effects Of Processing Methods on The Proximate and Microbial Quality of Cowpea (Vigna Unguiculata L. Walp) Flour

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@article{1722167,
      author = {Vincent Oko Obinna, Nkiruka Christiana Ogbuji, Justina Kenechukwu Anozie},
      title = {Effects Of Processing Methods on The Proximate and Microbial Quality of Cowpea (Vigna Unguiculata L. Walp) Flour},
      journal = {Iconic Research And Engineering Journals},
      year = {2026},
      volume = {10},
      number = {2},
      pages = {531-538},
      issn = {2456-8880},
      url = {https://www.irejournals.com/formatedpaper/1722167.pdf},
      abstract = {Cowpea (Vigna unguiculata), commonly known as black-eyed beans, is a nutritionally and economically important legume across Africa, Asia, and South America. Despite its value, whole seed consumption is often limited by digestive discomfort. The study investigated the effects of five (5) processing methods on the proximate and microbial quality of cowpea (Vigna unguiculata L. Walp) flour as limited data exist on how different processing methods affect the nutritive, anti-nutritive, sensory, and microbiological properties of cowpea flour. Black-eyed cowpea (Vigna Unguiculata L.) seeds were randomly purchased from dealers in Eke Market in Afikpo L. G. A. Afikpo Ebonyi State South-East Nigeria. All samples were processed, dried and milled into flour. Their Proximate quality and Microbiological quality were analysed following standard molecular methods. Results showed: Sprouting gave the lowest moisture (7.79%) and energy (307.12 kcal), highest crude fibre (2.98%) and ash (4.09%), but reduced fat (0.29%) and carbohydrate (65.14%).   Organisms isolated included Bacillus safensis, Escherichia coli, Staphylococcus cohnii, Enterobacter spp. Aspergillus versicolor and Aspergillus frequens, Contamination was linked to handling, milling, and post-drying exposure. In conclusion, the proximate results showed that sprouting followed by drying improved the nutritional composition of the legume flour and also showed better microbial quality. The study concludes that sprouting cowpea before usage in the production of every other alternative products would present to the consumers more nutritious and healthier products. It is therefore, recommended that industries and domestic processors adopt sprouting as the major treatment in processing cowpeas into finished products.},
      keywords = {Sprouting, Dehull, Cowpea, Healthier, Alternative},
      month = {August},
      doi = {https://doi.org/10.64388/IREV10I2-1722167}
  }