NUTRITIONAL AND SENSORY PROPERTIES OF CANNED COWPEA (VIGNA-UNGUICULATA (L) WALP) .1. EFFECT OF PROCESSING OF CANNING

The effects of canning in brine on cowpea quality (Vigna unguiculata ( L.) Walp) were determined. Beans were steamed-blanched at 100-degrees- C for 2 minutes, and then canned and autoclaved at 121-degrees-C for 1 0 minutes. These samples were compared to homecooked cowpea samples th rough physicochemical, sensory and biological analyses. Significant re ductions (p less-than-or-equal-to 0,01) in canned bean composition as to values for protein, carbohydrate and fiber were determined when com pared to cooked samples. The available methionine content was identica l for both processes, but canned beans produced higher values of avail able lysine than cooked ones. Values for Net Protein Ratio (NPR) - 3,1 9 showed that canning did not affect protein quality of canned beans. These results were similar to the ones found in homecooked cowpeas (2, 96). According to physicochemical analyses, quantitative losses did no t seem to affect protein quality, and acceptance of product was found to be satisfactory to tasters.