Development and Evaluation of Cowpea-Based Processed Plant Cheese

Abstract

Objective: Development of a high-protein processed plant-based cheese from cowpea and to evaluate overall functional properties. Methodology: Cowpea milk was prepared by soaking, grinding, filtering, and heat-treating the beans to obtain a smooth, protein-rich base. The extracted milk was blended with selected structuring agents, including tapioca starch, carrageenan, xanthan gum, and soy lecithin, to enhance emulsification and gel formation. The mixture was heated under controlled conditions to activate starch gelatinization and hydrocolloid binding, followed by molding and cooling to form cheese-like blocks. The final product was evaluated for yield, proximate composition, and functional properties relevant to processed cheese analogues. Results and Conclusions: The processed slurry weighed approximately 1.1 kg from 100 g of dry cowpea. The milk yield was calculated as 880 mL per 100 g of dry seeds, while the corresponding wet okara yield was 200 g per 100 g of dry seeds. The solid content of the milk was determined to be 1.7 g per 100 ml. The wet okara exhibited a moisture content of 64%, indicating that a substantial portion of the bean solids remained in the residue. The moderate solid content of the extracted milk reflects the limited extraction efficiency associated with manual muslin cloth filtration, which retains significant amounts of fiber and protein in the okara.