MINERAL LOSS IN COWPEAS [VIGNA-UNGUICULATA (L) WALP] BY PRESSURE HEATING IN WATER

White Acre cowpeas of four maturity levels were heated in water at 35 kPa for 0-40 min. As the cowpeas increased in maturity, Zn, Cu, Mn, Mg , and K increased, Fe decreased and Ca did not change. All minerals an alyzed decreased with heating: Cu, Ca and Mg (p < 0.001), Zn, Fe and K (p<0.01) and Mn (p<0.05). Minerals leached from the cowpeas at differ ent magnitudes and rates. For example, K lowered 70-80% within 10 min; others lowered 20% or less. Loss of minerals across maturity stages w as not uniform. This method reduced loss of certain minerals when comp ared to published values for the boiling water method.