In this study defatted cowpea flour was prepared from cow pea
beans and analysed for proximate composition and for different
types of mono-, di- and oligosaccharides. Protein isolate was prepared
(CPI) and thermally denatured (DCPI). To prepared glycated
cowpea protein isolate (GCPI) a cowpea flour slurry was heat treated
before isolation of the protein. Protein functionality as regards
to texture and sensory properties were tested by supplementation
of flours in bread and sponge cake.