Influence de la variété, du temps de stockage et du taux de natron sur la cuisson des graines de niébé

Influence of Variety, Storage Time and Natron Percentage on the Cooking Time of Cowpea Vigna unguiculata Seed. The present study is focussed on the influence of the variety, the time of storage and the natron percentage on the cooking time of cowpea seed. Firstly, a physicochemical analysis has been made on the four retained varieties. Then a test of cooking to the water of these different varieties has been achieved. Of the gotten results, it comes out again that the cooking time depends on the varieties. Among the used varieties, the KVX 30- 309-6G cooks 30 minutes after boiling point, while the TN 27-80 requires a maximum time of 40 minutes. This study also shows that the time of storage influences the cooking time of the seeds. The oldest seeds cook less quickly and also present an index swelling more important. Finally this work shows that the use of the natron decreases the cooking time of the dry beans. However, a dose critical of natron beyond which all increase of the natron is without effect on the cooking time exists. On the nutritional plan one observes that the use of the natron in the water of cooking brings mineral elements notably of the Na+ ions that can have a damaging effect on health when the dose is high.