Premium
Effect of water hardness on cooking characteristics of cowpea ( Vigna unguiculata L. Walp) seeds
Author(s) -
UZOGARA STELLA G.,
MORTON IAN D.,
DANIEL J. W.
Publication year - 1992
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1992.tb01177.x
Subject(s) - vigna , distilled water , absorption of water , tap water , food science , chemistry , hard water , water content , horticulture , botany , biology , chromatography , environmental engineering , engineering , geotechnical engineering , organic chemistry
Summary Cowpeas were cooked in water made hard (or soft) by the separate addition of similar concentrations of certain salts (CaCl 2 , MgCl 2 , or NaHCO 3 ). The beans were also cooked in hard tap water and in double distilled water before and after soaking in water. Hard water caused a significant decrease in softness, led to reduced water absorption, and also decreased solids loss in the cooked product, but it increased the cooking time and discolouration of the beans. Hard water also gave rise to a significant ( P <0.05) increase in mineral content, but it had less effect on the proximate composition of the cooked products.