Environmental variables affect the hard-to-cook phenomenon of cowpea (Vigna unguiculata) seed.
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.
Arogba
S S
SS
Department of Food Science & Technology, The Federal Polytechnic, Idah, Kogi State, Nigeria.
Abu
J D
JD
D003890:Desiccation; D004777:Environment; D007887:Fabaceae / Q000737:chemistry; D006358:Hot Temperature; D010946:Plants, Medicinal; D013472:Sunlight; D013997:Time Factors; D014867:Water
D014867:Water