Evaluation of cooking time and quality of seven diverse cowpea (Vigna unguiculata (L.) Walp.) varieties

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Abstract
Summary: Seven cowpea (Vigna unguiculata (L.) Walp.) varieties, which were part of a larger collection evaluated in agronomic field trials in Botswana, were selected for characterization of cooking time and quality. Newly harvested seed was kept in the open air for 2 weeks, then stored at 4°C and 40% relative humidity for 3 months. Duplicate samples were tested for cooking time with and without 12‐h prior soaking. Varieties showed differences (P < 0.01) in cooking time and response to soaking, although the overall effect of soaking was insignificant. Cooking times ranged from 29 to 64 min without soaking and 36 to 56 min after soaking, with small‐seeded varieties having the longer cooking times. The seed coat of some varieties readily became soft, but others remained tough or split before finally softening.