Influence of Morphological Variability on Nutritional and Technological Characteristics of Flours from Cowpea (Vigna unguiculata L., 1843) Grown in Côte d’Ivoire

In Cote d'Ivoire, from leaves to seeds, cowpea were used in different forms for preparation of several dishes. For better valorization, this study aimed to evaluate the influence of morphological variability on the nutritional and technological characteristics of flours from cowpea seeds. The study was carried out on the red and white grains of cowpea collected at the market of Korhogo and Abidjan. After classification according to their size, shape and color, the grains were ground to obtain flour. The biochemical, nutritional and functional properties parameters were performed on the flours. The results showed high dry matter contents (> 85 %) in all flours whatever the color and size of grains. The red varieties flours, large and small size, were higher total carbohydrates contents (71.47% and 67.20%), and protein content (18.50 ± 0.23% and 13.33 ± 7.69%) than white varieties. In addition, the amino acid profile were dominated by methionine followed by threonine and lysine, which were showed the higher contents in flours of red varieties. The lipid contents of all the flours was less than 3%, on the other hand, the energy was higher than 340 kcal / 100g. The red and white varieties of large size were higher fiber with respective values of 25.45 ± 0.30% and 26.13 ± 0.30%. The results of functional properties showed that flour of the red varieties were higher water absorption capacity than white varieties. On the other hand, all flours were similar absorption capacity in Dinor oil whatever the color and size. The nutrient profile by the determination of scores SAIN > 5 and LIM <7.5 classified red and white cowpea in food of group 1, recommended foods for health. Whatever the morphological variabilities, the flours from red and white Cowpea could be recommended as a local product in the formulation in infant food.