Physicochemical, Microbiological, and Akara-Making Properties of Hard-To-Cook Cowpeas

The effect of long-term storage on the physicochemical, microbiological, and akara-making properties of cowpeas was evaluated. Cowpeas stored at -18 degrees C (control) or 30 degrees C/33% relative humidity (RH) had higher soluble solids, higher protein solubility, and lower seed hardness than cowpeas stored at 30 degrees C/64% RH and 25 degrees C/75% RH. Cowpeas stored at -18 degrees C (control) or 30 degrees C/33% RH resulted in whipped pastes with desirable handling and frying properties that produced attractive akara balls. Hard-to-cook (HTC) seeds, i.e., those stored at 30 degrees C/64% RH, resulted in whipped pastes that had poor handling and frying properties and akara balls that were darker and browner in color than control products. Adjusting the moisture content and hydration time of meal processed from HTC seeds did not improve batter dispensing properties or akara color but did have a beneficial effect on texture