Environmental variables affect the hard-to-cook phenomenon of cowpea (Vigna unguiculata) seed

Authors: Arogba S.S.; Abu J.D.

Source: Plant Foods for Human Nutrition, Volume 53, Number 4, 1999 , pp. 305-311(7)

Publisher: Springer

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Abstract:

Changes in moisture content and cooking rate of cowpea (Vigna unguiculata) seeds which were sun-dried for 5 hours on cement, wood, or corrugated iron sheet surfaces and packaged for 6 months in jute or polythene bags were studied. Relationships and effects of interacting variables studied were examined using the contrast analysis technique. From day zero to about 2 months of storage, the sun-dried samples had significantly (p<0.01) lower moisture content and longer cooking times than the corresponding control samples. However, moisture-gain and cooking time increased progressively throughout the storage period for all samples studied. The relationship between these two variables, tested at p=0.01 using contrast analysis technique, was dependent on the choice of packaging material.

Keywords: Cookability; Cowpea; Legume; Moisture; Packaging; Sun-drying

Language: English

Document Type: Regular paper

Affiliations: 1: Department of Food Science & Technology, The Federal Polytechnic, P.M.B. 1037, Idah, Kogi State, Nigeria

Publication date: 1999-01-01