INFLUENCE OF STORAGE CONDITIONS ON QUALITY OF COWPEA SEEDS AND PRODUCTS PROCESSED FROM STORED SEEDS

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Abstract
Effects of storing cowpeas (Vigna unguiculata) at 2.degree. C/65% R.H., 21.degree. C/55% R.H., and 35.degree. C/65% R.H. for 10 months in open metal cans, in high density polyethylene bags flushed with 100% CO2, and in nylon/saran/curpolymer/polyethylene laminate bags flushed with 100% CO2 were determined. No major adverse quality changes occurred in cowpeas stored at 2 or 21.degree. C and evaluated as a reconstituted boiled vegetable. Peas stored at 35.degree. C absorbed less water during soaking and required greater force to shear after boiling than peas stored at 2 or 21.degree. C. The rate of death of yeasts and molds on cowpeas stored at 2.degree. C was slower than the rate of death at 21 or 35.degree. C. Decortication efficiency improved under the conditions of storage utilized and may be related to an increase in seed harness. Cowpeas stored at 2 and 21.degree. C produced akara (fried cowpea paste) with better overall sensory quality than peas stored at 35.degree. C.