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VARIETAL DIFFERENCES IN CHEMICAL CHARACTERISTICS RELATED TO COOKING QUALITY OF COWPEA
Author(s) -
LONGE OYEBIODUN G.
Publication year - 1983
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1983.tb00672.x
Subject(s) - phytic acid , imbibition , pectin , food science , chemistry , calcium , cooking methods , magnesium , agronomy , biology , germination , organic chemistry
Thirteen cowpea varieties were tested for soaking rate and cooking quality. The rate of water imbibition was not related to cooking time. Cooking time varied between 41.5 and 135 min. Cooking resulted in losses of 5.2–69.5% for calcium, 13.9–33.3% for magnesium, 12.6–22.2% for phytic acid 45.7–63.1% for pectin. Among the chemical characteristics measured, only phytic acid content was moderately correlated with cooking time.