Physical and cooking characteristics of two cowpea cultivars grown in temperate Indian climate

Abstract

Two local cowpea cultivars (Red cowpea and Black cowpea) were studied for various physical, cooking and textural properties. The moisture, crude protein, fat, ash and carbohydrate content of seeds ranged from 10.0% to 10.1%, 21.29–23.90%, 0.49–1.94%, 19.8–2.81%, and 60.53–62.45%, respectively. Sphericity, 1000-seed weight and surface area were significantly higher for Red cowpea than Black cowpea. However bulk density was found significantly higher for Black cowpea than Red cowpea. Black cowpea had significantly shorter cooking time (29.77 min) than Red cowpea (64.67 min). Water uptake ratio, hydration capacity and swelling capacity were significantly higher for Red cowpea than Black cowpea. Hardness was higher for soaked Red cowpea seeds (16.37 kg) than soaked Black cowpea (7.62 kg). Adhesiveness values were observed significantly higher for soaked Black cowpea seeds (1.26 kg s) than soaked Red cowpea (0.004 kg s). Chewiness was also significantly higher for Red cowpea. Cooked seeds did not show a significant difference for the textural parameters between the two cultivars.

Keywords

• Cowpea
• Colour
• Physical properties
• Cooking
• Texture