An Evaluation of Marinated Southern Peas (Vigna unguiculata)

ABSTRACT Cooked southern peas (Vigna unguiculata) of two levels of maturities were soaked in sweet‐ or hot‐flavored marinades. Marinade treatments and maturity level of the peas affected most attributes tested. Treated peas had less moisture, protein and nitrogen‐free extract and more fat, crude fiber, ash and caloric content than unmarinated peas. Luminosity was reduced, redness was varied and yellowness was increased by marinating. Firmness of marinated peas was increased. PER was not affected and averaged 1.83. pH was lowered from 6.6 to 3.9; acidity was raised from 0.1% to 1.9%. Neither treatment nor maturity affected the microbiological counts. Samples were scored as “like slightly.”