**3. Benefits of functional proteins of cowpea seeds for health**

Vegetable-based food systems are more sustainable than meat-based ones because they require less energy, land, and water resources [10, 19, 21, 26, 42]. Proteins from pulses has advantages in terms of sustainable development, nutritional properties, and health benefits [43, 44].

Cowpea is considered as an incredible source of many other health-promoting components, such as soluble and insoluble dietary fiber, phenolic compounds, minerals, and many other functional compounds, including B group vitamin, tocopherols (i.e. E group vitamin), anthocyanins and carotenoids [45–48].

Functional ingredients in cowpea that aid in weight loss [49], improve digestion and strengthen blood circulation also reports in the literature [50]. The low glycemic index of cowpea is attributed to the action of resistant starch and dietary fiber which attenuate insulin responses and reduce hunger [51].

Consumption of cowpea exerts protective effects against several chronic diseases [52], such as gastrointestinal disorders [50], cardiovascular diseases, hypercholesterolemia and obesity [53]. Cowpea has medicine properties, including anti-diabetic, anti-cancer, anti-hyperlipidemic, anti-inflammatory and antihypertensive properties [10, 42].

The therapeutic (or health) benefit of cowpea is principally attributed to its high protein, carbohydrate content as well as essential amino acids [54]. Cowpea proteins serve as an important ingredient in developing foods for all segments of population, however the functionality of proteins also assists in texture designing of foods [33]. Furthermore, consumption of cowpea and other grain legumes protein has been linked to reduce plasma low density lipoprotein, as well as incidences of cardiovascular diseases and some types of cancer [22, 55, 56].

#### **4. Industrial use of cowpea seeds functional proteins**

The cowpea is an annual pulses with high content of dietary protein rich in essential amino acids such as leucine, lysine, phenylalanine, tyrosine, aspartate, glutamate and arginine [11]. Their value as ingredients in food products is determined by their functional properties and nutritional characteristics [19].

Cowpea seeds utilization has been mainly limited to traditional uses [57]. Nevertheless, cowpea has the potential to become an industrial crop and the widespread consumption of convenience foods containing significant amounts of cowpea has substantially increased the demand for cowpea grain [22, 58, 59]. Due to the techno-functionality of its proteins, cowpea acts as an interesting ingredient [60, 61] for the food industry and others.

During the processing of cowpea seeds to produce ingredients (e. g. flour, isolated protein), there may be a breakdown or denaturation of legume proteins due to treatment conditions, including high temperatures, pH and osmotic potential [19].

These functional properties in cowpea seeds are influenced by environmental variables (e.g. temperature), pH and ionic strength during protein isolation and, also, during food processing, manufacturing, storage and preparation [31, 62].

Several methods of processing cowpea being studied, including treatment with temperature or high hydrostatic pressure in cowpea protein isolates. The modified cowpea protein isolates can be used in beverages because of the high solubility, in desserts because of the gel-forming ability and / or as additives in other foods because of the improved water holding capacity [19, 42].

Cowpea protein isolates (CPIs) can be used as ingredients and supplements [19]. It is not by chance that the food industry is the one that most industrializes

**55**

*Health Benefits and Industrial Applications of Functional Cowpea Seed Proteins*

**Protein Action/aplication Reference** 7S and 11S globulins Antibacterial agents [66]

Meat preservative [13]

[67]

[54]

Texture improvements in comminuted fish and meat products

Applications for enhancing wettability and UV-Protection

High potential as candidates for the therapeutic intrusion of

cowpea. In addition to high protein content, cowpea has proteins and functional peptides with different properties (e.g. gelafication and emulsification), molecular and non-molecular antioxidants, such as tochochromanols (i.e. different forms of vitamin E [63]), also important for the preservation of food and stabilization of several beneficial substances during the handling and packaging of processed food

CPI's Antioxidants and aid in cancer prevention [11]

CPI's Microencapsulation of ascorbic acid (AA) [51] CPI's Antifungal activity with application in bread [68]

Cowpea seed consumption is limited by their low digestibility, deficiency of sulphur containing amino acids and presence of antinutritional factors such as trypsin inhibitors, oligosaccharides (e.g. raffinose, trealose, staquiose) and phenolic compounds [10]. Adequate processing methods can be used to destroy those

A simple and inexpensive way to modify protein structure is to increase the pH of protein extraction during protein isolation. This treatment increases protein yield and influences chemical profiles of other compounds present in protein isolates [17, 64, 65]. In addition to the food industry, other industrial sectors have

Functional cowpea proteins are widely used in the food industry, which concentrates the largest number of researches. However, the use of these proteins in other industrial sectors, such as the medical and materials industry, which is still little explored, is beginning to grow. Future research should focus on the development

The authors declare that there is no conflict of interest in the production and

antinutritional factors, and improve the bioavailability levels [15].

used and benefited from cowpea drinking proteins (**Table 1**).

and application of inputs and products for these industries.

*DOI: http://dx.doi.org/10.5772/intechopen.96257*

properties

cancer

*Identification and industrial application of cowpea proteins.*

Cowpea isolates proteins (CPI's)

**Table 1.**

products produced with cowpea seeds.

**5. Conclusions**

**Conflict of interest**

publication of this chapter.

*Health Benefits and Industrial Applications of Functional Cowpea Seed Proteins DOI: http://dx.doi.org/10.5772/intechopen.96257*


#### **Table 1.**

*Grain and Seed Proteins Functionality*

and health benefits [43, 44].

hypertensive properties [10, 42].

[60, 61] for the food industry and others.

because of the improved water holding capacity [19, 42].

**3. Benefits of functional proteins of cowpea seeds for health**

which attenuate insulin responses and reduce hunger [51].

of cardiovascular diseases and some types of cancer [22, 55, 56].

**4. Industrial use of cowpea seeds functional proteins**

Vegetable-based food systems are more sustainable than meat-based ones because they require less energy, land, and water resources [10, 19, 21, 26, 42]. Proteins from pulses has advantages in terms of sustainable development, nutritional properties,

Cowpea is considered as an incredible source of many other health-promoting components, such as soluble and insoluble dietary fiber, phenolic compounds, minerals, and many other functional compounds, including B group vitamin, tocopherols (i.e. E group vitamin), anthocyanins and carotenoids [45–48].

Functional ingredients in cowpea that aid in weight loss [49], improve digestion and strengthen blood circulation also reports in the literature [50]. The low glycemic index of cowpea is attributed to the action of resistant starch and dietary fiber

Consumption of cowpea exerts protective effects against several chronic diseases [52], such as gastrointestinal disorders [50], cardiovascular diseases, hypercholesterolemia and obesity [53]. Cowpea has medicine properties, including anti-diabetic, anti-cancer, anti-hyperlipidemic, anti-inflammatory and anti-

The therapeutic (or health) benefit of cowpea is principally attributed to its high protein, carbohydrate content as well as essential amino acids [54]. Cowpea proteins serve as an important ingredient in developing foods for all segments of population, however the functionality of proteins also assists in texture designing of foods [33]. Furthermore, consumption of cowpea and other grain legumes protein has been linked to reduce plasma low density lipoprotein, as well as incidences

The cowpea is an annual pulses with high content of dietary protein rich in essential amino acids such as leucine, lysine, phenylalanine, tyrosine, aspartate, glutamate and arginine [11]. Their value as ingredients in food products is determined by their functional properties and nutritional characteristics [19]. Cowpea seeds utilization has been mainly limited to traditional uses [57]. Nevertheless, cowpea has the potential to become an industrial crop and the widespread consumption of convenience foods containing significant amounts of cowpea has substantially increased the demand for cowpea grain [22, 58, 59]. Due to the techno-functionality of its proteins, cowpea acts as an interesting ingredient

During the processing of cowpea seeds to produce ingredients (e. g. flour, isolated protein), there may be a breakdown or denaturation of legume proteins due to treatment conditions, including high temperatures, pH and osmotic potential [19]. These functional properties in cowpea seeds are influenced by environmental variables (e.g. temperature), pH and ionic strength during protein isolation and, also, during food processing, manufacturing, storage and preparation [31, 62].

Several methods of processing cowpea being studied, including treatment with temperature or high hydrostatic pressure in cowpea protein isolates. The modified cowpea protein isolates can be used in beverages because of the high solubility, in desserts because of the gel-forming ability and / or as additives in other foods

Cowpea protein isolates (CPIs) can be used as ingredients and supplements [19]. It is not by chance that the food industry is the one that most industrializes

**54**

*Identification and industrial application of cowpea proteins.*

cowpea. In addition to high protein content, cowpea has proteins and functional peptides with different properties (e.g. gelafication and emulsification), molecular and non-molecular antioxidants, such as tochochromanols (i.e. different forms of vitamin E [63]), also important for the preservation of food and stabilization of several beneficial substances during the handling and packaging of processed food products produced with cowpea seeds.

Cowpea seed consumption is limited by their low digestibility, deficiency of sulphur containing amino acids and presence of antinutritional factors such as trypsin inhibitors, oligosaccharides (e.g. raffinose, trealose, staquiose) and phenolic compounds [10]. Adequate processing methods can be used to destroy those antinutritional factors, and improve the bioavailability levels [15].

A simple and inexpensive way to modify protein structure is to increase the pH of protein extraction during protein isolation. This treatment increases protein yield and influences chemical profiles of other compounds present in protein isolates [17, 64, 65]. In addition to the food industry, other industrial sectors have used and benefited from cowpea drinking proteins (**Table 1**).

#### **5. Conclusions**

Functional cowpea proteins are widely used in the food industry, which concentrates the largest number of researches. However, the use of these proteins in other industrial sectors, such as the medical and materials industry, which is still little explored, is beginning to grow. Future research should focus on the development and application of inputs and products for these industries.

#### **Conflict of interest**

The authors declare that there is no conflict of interest in the production and publication of this chapter.

*Grain and Seed Proteins Functionality*
