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

Authors: Arogba S.S.¹; Abu J.D.¹

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

Publisher: Springer

Key:

- Free Content

- New Content

- Subscribed Content

- Free Trial Content

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

The full text electronic article is available for purchase. You will be able to download the full text electronic article after payment.

$47.00 plus tax Refund Policy