Effect of Different Storage and Cooking Methods on Some Biochemical, Nutritional and Sensory Characteristics of Cowpea ( <i>Vigna unguiculata</i> L. Walp)

Abstract

ABSTRACT Cowpeas stored in a hermetic container, jute bag and nitrogen atmosphere at ambient (temperature 21–3°C, relative humidity 72–86%) for 6 months were evaluated for changes in proximate composition, nutritional and sensory qualities when cooked by different methods. Nitrogen storage effectively preserved the chemical composition of the cowpeas and maintained grain with better cooking characteristics than cowpeas stored in other systems. Cooking methods and the storage conditions influenced the cooking time and significantly affected the thiamine loss, rate of proteolysis, in‐vitro protein digestibility and sensory qualities of the cowpeas. Cooking the stored unsoaked cowpeas with local rock salt to reduce cooking time had a deleterious effect on both the nutritional and sensory qualities of cowpeas.