Effects of processing on the thiamin, riboflavin and protein contents of cowpeas (Vigna unguiculata (L) Walp). I. Soaking, cooking and wet milling processes

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Abstract
Summary: The effects of soaking, cooking and decortication and conversion to a paste product (moin‐moin) on the thiamin, riboflavin and protein contents of six cowpea varieties were investigated. The effect of soaking was not significant but cooking resulted in considerable losses of the two B‐vitamins; some of the lost vitamins, especially riboflavin, were detected in the cooking water. Decortication resulted in high losses of the vitamins for the brown varieties of cowpea. The retention of the vitamins in moin‐moin was good. Changes in the protein content of the cowpea products as a result of processing were not significant.