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The effects of post‐harvest handling on physical, chemical and functional properties of cowpea ( Vigna unguiculata ) seed
Author(s) -
Abu J D,
Arogba S S,
Ugwu F M
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199908)79:11<1325::aid-jsfa333>3.0.co;2-c
Subject(s) - vigna , moisture , water content , horticulture , plastic bag , emulsion , chemistry , food science , biology , materials science , composite material , biochemistry , geotechnical engineering , organic chemistry , engineering
Damage by insects and mould, proximate composition, cooking rate and functional properties of sun‐dried and stored cowpea ( Vigna unguiculata ) seeds were evaluated. Cowpea samples spread between black polythene films were placed on cement (CS), Wooden (WS) and corrugated iron sheet (CIS) surfaces, respectively, and sun‐dried for 5 h. Storage lasted 6 months in jute and polythene bags. Results show that sun‐drying and storage in polythene bags significantly ( p < 0.05) lowered the extent of insect and mould damage, moisture‐loss at drying, emulsion activity and stability, foaming capacity and foam stability. Treated cowpea seeds could be stored safely for about 5 months. In contrast, storage in jute bags significantly ( p < 0.05) lowered only foam stability. Moisture loss during sun‐drying principally lengthened cooking time as storage duration progressed. Therefore, assessment of moisture content before and during storage is a preferred quality index of cowpea seeds stored in polythene bags. © 1999 Society of Chemical Industry