Chemical composition, nutritional evaluation, and functional properties of
cowpea leaf protein isolate (LPI) were studied. The results revealed that cowpea leal
contained high percentage of protein (81.15% I and very low percentage of ether
extract (0.62%). It had mode rate amounts of total carbohydrate (5.51%), ash(8.24%),
ane' crude !i ers (4.12%). LPI was free of tannins, nitrate, nitrite, and small amount of
oxalate: (0.36%). The investigated LPI was ric 1 in all essential and non-essential
ar,lIr:C' acids except sulfur containing amino acids comparing with casein. In Vitro
p.olein digAstib;llty end computation protein effkiency ratio (C-PER) of LPI were high
cno- ,gh 10 cornpe:e with the standard protein (casein). As for functional properties.
pi J\ei 1 ::.o'uC,i!!y was hiyh value when LPI was di~ solved in sodium hydroxide followed
Cj potassium hydroxide, sodium chloride and potassium chloride, with concentrations
0' 0' t\, fo~ each so!ution, then by distilled wa.er. Fat absorption capacity (FAC) of
LPI was higher than water absorption capacity ryJAC) of the same protein; also, it was
higher than FAC of albumin. The foaming capacity was high (16 ml) whereas, foam
stability decreased gradually up to 45 min. It can be concluded that cowpea leaf
protein isolate had nutritional value and good functional properties therefore, it can be
used in manufacture some foods