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Table 1 Physical and chemical analysis results of cowpea flour

From: Physicochemical and sensory characteristics of traditional Kırklareli meatballs with added cowpea (Vigna unguiculata) flour

Parameters

Cowpea Flour

Particle size (%) > 500 μm

32.25 ± 0.03

Particle size (%) 500–300 μm

21.78 ± 0.01

Particle size (%) < 300–100 μm

25.67 ± 0.02

Particle size (%) < 100 μm

20.30 ± 0.02

L*

90.24 ± 0.04

a*

−0.17 ± 0.00

b*

2.47 ± 0.00

Water activity (aw)

0.52 ± 0.00

pH

6.25 ± 0.10

Acidity (%)

0.06 ± 0.01

Moisture (%)

10.20 ± 0.02

Protein (%)

20.35 ± 0.03

Fat (%)

0.53 ± 0.01

C16:0

22.47 ± 0.66

C18:0

5.60 ± 0.30

C18:1n9c

5.86 ± 0.28

C18:2n6c

29.79 ± 0.79

C20:0

1.57 ± 0.06

C18:3n6

30.09 ± 1.07

C22:0

2.86 ± 0.07

C24:0

1.76 ± 0.05

Total monounsaturated

5.86 ± 0.29

Total polyunsaturated

59.88 ± 1.09

Total unsaturated

65.74 ± 1.11

Total saturated

34.26 ± 0.91

Ash (%)

2.94 ± 0.01

Carbohydrate (%)

65.43 ± 0.36

Starch (%)

45.09 ± 0.03

Total dietary fiber (%)

20.90 ± 0.01

  1. Values are means ± standard error of three replicates