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Effect of micronisation of pre-conditioned cowpeas on cooking time and sensory properties of cooked cowpeas.
MedLine Citation:
PMID:  23080034     Owner:  NLM     Status:  Publisher    
BACKGROUND: Cowpea is mostly utilised as cooked whole seeds. This is often achieved only after boiling for up to 2 h, resulting in high energy consumption and a long time for food preparation. Micronisation of pre-conditioned cowpeas reduces their cooking time. Micronisation changes the physicochemical properties of cowpea seeds, which may affect the sensory properties of cooked cowpeas. Consumer acceptance and utilisation of micronised cowpeas depend on their sensory properties. Micronised and unmicronised samples of Blackeye, Bechuana white, Glenda and Dr Saunders cowpeas were subjected to cooking time, descriptive sensory and colour analyses. RESULTS: Micronisation significantly reduced cowpea cooking time by 28-49%. There were significant (P < 0.05) increases in roasted aroma and flavour, mushy texture and splitting in all micronised samples. Bechuana white was more mushy and split than others. There were significant decreases in firmness, mealiness and coarseness after micronisation for all cowpea types. Micronised cowpeas were darker (lower L* values) than unmicronised cooked cowpeas. Darkening was more evident in light-coloured than dark-coloured cowpeas. CONCLUSION: Micronisation reduces cowpea cooking time but also affects sensory properties of cowpeas such as introducing roasted flavours that may not be familiar to consumers. This might have an influence on consumer acceptance of micronised cowpeas. Copyright © 2012 Society of Chemical Industry.
Eugénie Kayitesi; Kwaku Gyebi Duodu; Amanda Minnaar; Henriette L de Kock
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-10-19
Journal Detail:
Title:  Journal of the science of food and agriculture     Volume:  -     ISSN:  1097-0010     ISO Abbreviation:  J. Sci. Food Agric.     Publication Date:  2012 Oct 
Date Detail:
Created Date:  2012-10-19     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0376334     Medline TA:  J Sci Food Agric     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2012 Society of Chemical Industry.
Department of Food Science, University of Pretoria, Hatfield, Pretoria 0028, South Africa; Department of Food Science, Kigali Institute of Science and Technology, Kigali 3900, Rwanda.
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