NUTRITIONAL AND SENSORY PROPERTIES OF CANNED COWPEA (VIGNA-UNGUICULATA (L) WALP) .2. EFFECT OF STORAGE

In order to evaluate the effects of storage on nutritional and sensory properties of canned cowpea (Vigna unguiculata (L.) Walp), a batch of 180 cans was stocked at room temperature (22-degrees-C to 32-degrees- C ) for a period of six months. At intervals of 0, 30, 90 and 180 days , 26 samples collected randomly were submitted to physicochemical, sen sory and biological analyses. Significant statistical reductions (p le ss-than-or-equal-to 0,01 to p less-than-or-equal-to 0,05) were observe d due to storage time, having this significance increased for proteins after 90 days and for lipids after 30 days, as well as a decrease on the amino acid values, thus indicating the occurence of chemical react ions, although acceptance of the product was found to be satisfactory throughout the whole experiment. No evidence was discovered of the pre cence of gas producer microrganisms. According to physicochemical anal yses, quantitative losses in protein, lipids, available methionine and lysine did not seem to affect protein quality, in spite of a signific ant reduction (p less-than-or-equal-to 0,01) in weight gain and Coeffi cient of Food Efficiency of samples stored for 180 days when compared to those freshly canned on day 0, though values for Net Protein Ratio (NPR) showed no discernible decrease; these data lead to the conclusio n that canned cowpeas stored can be consumed without, restrictions, in spite of the slight decrease in biological value caused by the time o f storage.