PHYSICOCHEMICAL, MICROBIOLOGICAL, AND AKARA-MAKING PROPERTIES OF HARD-TO-COOK COWPEAS

The effect of long-term storage on the physicochemical, microbiologica l, and akara-making properties of cowpeas was evaluated. Cowpeas store d 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 prope rties that produced attractive akara balls. Hard-to-cook(HTC) seeds, i .e., those stored at 30 degrees C/64% RH, resulted in whipped pastes t hat had poor handling and frying properties and akara balls that were darker and browner in color than control products. Adjusting the moist ure content and hydration time of meal processed from HTC seeds did no t improve batter dispensing properties or akara color but did have a b eneficial effect on texture.