Cowpeas contain antinutritional factors including lectins, trypsin inhibitors and tannins (Makinde et al., 1997). In cowpea flour, lipoxygenase activity results in higher free fatty acids and fat acidity, decreasing storage stability and product quality (bitterness and "beany" taste) (Kasirye-Alemu, 1980). Treatments such as autoclaving have been proposed to alleviate this problem and increase the suitability of cowpea flour for human food (Prinyawiwatkula et al., 1996). There are no published reports on the effects of lipoxygenase activity on the nutritive value of feeds based on cowpeas (2012).
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