Varietal Differences in Chemical Characteristics Related to Cooking Quality of Cowpea

Abstract

Thirteen cowpea varieties were tested for soaking rate and cooking quality. The rate of water imbibition was not related to cooking time. Cooking time varied between 41.5 and 135 min. Cooking resulted in losses of 5.2–69.5% for calcium, 13.9–33.3% for magnesium, 12.6–22.2% for phytic acid 45.7–63.1% for pectin. Among the chemical characteristics measured, only phytic acid content was moderately correlated with cooking time.

Physicochemical properties and cooking quality of four new cultivars of Nigerian cowpea (Vigna unguiculata L walp)

“…Cooking time varied between 29 and 37 min (Table 3). Longer cooking times have been reported for various Nigerian cowpea cultivars (Longe, 1983; Akinyele et af 1986). For the four cultivars, the cooking time was decreased by 1&27 YO using 12 h of soaking.…”

Study of the hard-to-cook property of stored yam tubers (Dioscorea dumetorum) and some determining biochemical factors

“…This implies that phytate loss is a contributor factor in the hardening process of D. dumetorum tubers. The relationship between hard-to-cook defect and phytate content has been reported with significant correlations by several authors in several species and varieties of legumes (Hincks & Stanley, 1986;Kumar, Venkataraman, Jaya, & Krishnamurth, 1978;Longe, 1983;Mattson, 1946;Mattson, Akerberg, Erickson, KoulterAnderson, & Vahtras, 1950;Moscoso, Bourne, & Hood, 1984).…”

Effect of domestic processing techniques on the nutritional quality of the soybean

“…Haytowitz and Matthews [37] reported that cooking in boiling water caused losses in K and Fe. Longe [38] observed losses of 22% in Mg content from mature cowpeas on pressure cooking.…”