Physicochemical Characteristics of 18 Cultivars of Nigerian Cowpeas (V. uniguiculafa) and Their Cooking Properties

Abstract

Eighteen cultivars of cowpeas (V. unguiculutu) were analyzed for cooking time, swelling capacity, leached solid, percent seed coat, seed density, amylose, tannins, proteins, and soluble sugars. The physicochemical characteristics varied with the seed coat color, the hilum color, and the skin texture. The cooking time was positively correlated to protein, seed density, percent seed coat, swelling capacity and leached solids, and negatively correlated to the levels of amylose, soluble sugars and tannins. There were significant correlations (p < 0.05) between sugars and swelling capacity, protein and seed density; and seed density and swelling capacity. The mean percent seed coaf was significantly different (p < 0.05) between the varieties with wrinkled seed coats and those with smooth seed coats.

Compositional and nutritional properties of selected newly developed lines of cowpea (Vigna unguiculata L.Walp).

“…Table 3 shows the results on the chemical composition of raw and heat-processed advanced lines of cowpea. The crude protein contents of the raw cowpea samples were 20.1-25.8%, within the range of 20.7-30.3% reported by Ologhobo and Fetuga (1984) and Akinyele et al (1986) for various cowpea cultivars. The crude protein contents of IT81D-699 and TVx 3236 were found to be significantly (Po0:05) higher than those of IT82E-18 and IT84S-2246-4.…”

“…Genetic manipulation in breeding new cowpea cultivars may produce wide variation in the contents of these antinutrients, their chemical composition and nutritional properties. The chemical composition and nutritional properties of cowpeas have been shown to vary considerably according to cultivar (Longe, 1983;Akinyele, Onigbinde, Hussain, & Omololu, 1986). For effective utilization of newly developed cowpea cultivars for human nutrition, removal or reduction of antinutrients and evaluation of their nutritional properties are necessary.…”

Application of Dynamic Mechanical Thermal Analysis to the Investigation of Hard-to-Cook Defect in Legumes

“…By determining the puncture force, Stanley et al (23) observed the HTC seed coat to soften less than the control during cooking. Akinyele et al (24) reported the seed coat of another legume, cowpea, to have a minor role in the seed cookability.…”

Evaluation of selected food characteristics of three advanced lines of Nigerian soybean (Glycine max (L.) Merr.)

“…The final weight was expressed as a percentage of total initial seed weight. Leached solids and swelling capacity were determined using a modification [13] of the method described by Akinyele et al [12].…”