Gelatinization properties of the air-dried sediment of cowpea were investigated. The water-binding capacity of cowpea flour was drastically increased over the temperature range of 52~55$^{circ}C$. The percent transmittance of flour suspension was linearly increased at temperature between $65^{circ}C$ to 75$^{circ}C$. The gelatinization temperature determined by differential scanning calorimetry was 63.4~76.$0^{circ}C$. Cowpea flour showed a single-stage of swelling and a low solubility pattern. The minimum moisture content required for the gelatinization was 37.0% . The amylograph peak viscosity was greatly influenced by concentration of the flour, but was not affected by heating temperatures (85~94$^{circ}C$) at a given concentration. The 20 min height and cold viscosity at 3$0^{circ}C$ at a fixed concentration was negatively correlated (p<0.05) with heating temperatures.