Research Paper | Food Science and Technology | Ghana | Volume 7 Issue 2, February 2018
Instant Cooking Cowpeas
John Dzikunoo, Otilia A. Adzinyo, David Asante-Donyinah, Helen Dah, Comfort A. Fiave
Cowpeas are important grain legumes. Despite their high nutritional qualities, they are underutilized because of their hard-to-cook phenomenon thus this study was aimed at shortening the cooking time of cowpeas. Red, brown and white cowpea varieties obtained from Madina Market, Accra were sorted to remove damaged and infected seeds. Functional properties of the three varieties were determined by standard methods. Raw cowpea varieties were soaked at 1 and 3 hours respectively at room temperature to determine their cooking time. The soaked cowpeas were drained and cooked in a jacketed pan with steam as a source of heat at a pressure of 50ibper square inch and oven dried (90C). Rehydration of the dried precooked cowpeas was determined at 27C and 70C. Results of functional properties showed a variation in the 3 varieties of cowpeas. The cooking time of the dried precooked cowpeas was also determined and the results showed a significant reduction in the cooking time of the varieties respectively.
Keywords: Hard-to-cook, cowpeas, cooking time, functional properties
Edition: Volume 7 Issue 2, February 2018
Pages: 135 - 141
How to Cite this Article?
John Dzikunoo, Otilia A. Adzinyo, David Asante-Donyinah, Helen Dah, Comfort A. Fiave, "Instant Cooking Cowpeas", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=ART20179645, Volume 7 Issue 2, February 2018, 135 - 141
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