Some chemical options for the control of hard to cook and the associated browning in boiled cowpea (V unguiculata)

摘要

Long cooking time is a problem militating against a wider dietary exploitation of the high protein contents of many grain legumes. Addition of CaHCO_3 (calcium bicarbonate) and a crude rock salt of carbonates (kaun) are the traditional methods of alleviating this problem in most Nigerian homes. However, this treatment also enhances browning, hence it is important to look for alternatives to the carbonates. The effects of some salts and organic acids on the cooking quality of a white variety of cowpea (V. unguiculala) was studied. The cookweights increased by 13.5, 23.8 and 28.7/100 with addition of hydrogencarbonate, carbonate and hydroxide of sodium, and by l6.65, 2l.l and 2l.5/100 with addition of the hydrogencarbonate, hydroxide and carbonate of potassium. Addition of chlorides of sodium, potassium and calcium decreased the cookweight by 0.5, 8.5 and l3.5/100, respectively ty > 0.05). Addition of the carbonates of sodium and potassium increased the browning of the grains ty < 0.0l), but addition of organic acids and chloride salts of sodium, potassium and calcium, respectively, reduced the browning (A430 nm) (P < 0.0l). Citric acid was suggested as an alternative to the traditional use of carbonates for boiling cowpea.