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However, comparative insights into how dry and hybrid routes influence protein structure, functionality, and nutritional quality within the same processing stream remain limited. This study evaluated the nutritional, morphological, and techno\u2010functional properties of ingredients recovered via dry and hybrid (dry\u2013wet) processes. Dry fractionation (milling and air classification) yielded a cowpea protein concentrate (CPC) with 47.5% yield and 54.6\u00a0g\u00b7100\u00a0g\n                      <jats:sup>\u22121<\/jats:sup>\n                      protein (d.b.). CPC served as feedstock for wet extraction, producing a cowpea protein isolate (CPI) with a 45.0% process yield and 87.5\u00a0g\u00b7100\u00a0g\n                      <jats:sup>\u22121<\/jats:sup>\n                      protein (d.b.). The hybrid route increased protein purity compared to dry processing while reducing solvent demand (water and pH\u2010adjusting solutions) per unit of protein relative to conventional wet extraction of whole flour. Both ingredients mainly consisted of glutamic acid, aspartic acid, leucine, and lysine. The amino acid score (AAS) met FAO\/WHO requirements, except for sulfur\u2010containing amino acids, with in vitro protein digestibility\u2010corrected AAS of 66% (CPC) and 70% (CPI). Soaking (CPC\u2010S) markedly reduced tannins, phytates, and ash content through leaching. CPI exhibited higher solubility at alkaline pH and improved emulsifying, foaming, and water\u2010\/oil\u2010holding capacities than CPC. Structural analyses indicated that the hybrid process produced a more homogeneous protein\u2010rich matrix with signs of aggregation and molecular rearrangement. In contrast, dry\u2010fractionated ingredients retained heterogeneous structures associated with protein\u2013carbohydrate interactions. Overall, the hybrid route efficiently produced a high\u2010purity CPI, with improved functionality, and provided a promising route for developing high\u2010value cowpea\u2010derived ingredients for plant\u2010based food applications.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>This study demonstrates an efficient strategy for converting cowpeas into high\u2010value protein ingredients using a combined dry and wet fractionation approach. By removing starch\u2010 and fiber\u2010rich components during the initial dry fractionation step, the process generates a protein\u2010enriched fraction that facilitates downstream extraction and can reduce the intensity of aqueous processing compared to conventional wet extraction from whole flour. The resulting ingredients exhibit enhanced nutritional quality and improved techno\u2010functional performance, including higher solubility, emulsifying capacity, and foaming properties. These attributes support their use across diverse food applications, including plant\u2010based beverages, meat analogs, bakery products, and nutritional formulations. Overall, this approach expands the use of cowpea as a versatile, sustainable, and competitive alternative protein source for contemporary food systems.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71256","type":"journal-article","created":{"date-parts":[[2026,7,13]],"date-time":"2026-07-13T11:32:33Z","timestamp":1783942353000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Hybrid Fractionation of Cowpea: Combining Dry and Wet Routes to Produce Versatile Protein Ingredients"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5725-777X","authenticated-orcid":false,"given":"Renata Fialho","family":"Teixeira","sequence":"first","affiliation":[{"name":"Department of Chemical Engineering and Food Engineering Federal University of Santa Catarina  Florian\u00f3polis Santa Catarina Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cl\u00f3vis Ant\u00f4nio","family":"Balbinot Filho","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering and Food Engineering Federal University of Santa Catarina  Florian\u00f3polis Santa Catarina Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ja\u00edne","family":"Oliveira","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering and Food Engineering Federal University of Santa Catarina  Florian\u00f3polis Santa Catarina Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Graziele Grossi Bovi","family":"Karatay","sequence":"additional","affiliation":[{"name":"Science and Technology Department The Good Food Institute Brasil  S\u00e3o Paulo Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cristiana","family":"Ambiel","sequence":"additional","affiliation":[{"name":"Science and Technology Department The Good Food Institute Brasil  S\u00e3o Paulo Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ac\u00e1cio Antonio Ferreira","family":"Zielinski","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering and Food Engineering Federal University of Santa Catarina  Florian\u00f3polis Santa Catarina Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,7,13]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jafr.2022.100383"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.34198\/ejcs.11324.445456"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.03.116"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2020.110296"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jece.2025.120922"},{"key":"e_1_2_8_7_1","unstructured":"AOAC International.2005.Official methods of analysis of the Association of Official Analytical Chemists. 18th ed.AOAC International Gaithersburg ML."},{"key":"e_1_2_8_8_1","volume-title":"Standard Methods for the Examination of Water and Wastewater","author":"APHA, AWWA, and WEF","year":"2023"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2020.1793730"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947\u2010016\u20101731\u20100"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bbabio.2007.06.004"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2014.11.005"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2009.09.003"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2009.07.021"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/0003\u20102697(76)90527\u20103"},{"key":"e_1_2_8_16_1","unstructured":"Brazil Ag\u00eancia Nacional de Vigil\u00e2ncia Sanit\u00e1ria (ANVISA).2013.Provides Maximum Limits for Inorganic Contaminants in Food. 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