Kaptso, K.G., Njintang, Y.N., Komnek, A.E., Hounhouigan, J., Scher, J. and Mbofung, C.M.F. (2008) Physical Properties and Rehydration Kinetics of Two Varieties of Cowpea (Vigna unguiculata) and Bambara Groundnuts (Voandzeia subterranea) Seeds. Journal of Food Engineering, 86, 91-99.
https://doi.org/10.1016/j.jfoodeng.2007.09.014

has been cited by the following article:

• TITLE: Effect of Soaking Temperature on Water Absorption Characteristics of Selected Ghanaian Cowpea Varieties

  AUTHORS: Nancy Nelly Idun-Acquah, Ahmad Addo, Ato Bart-Plange

  KEYWORDS: Cowpea, Water Absorption, Diffusion Coefficient, Arrhenius-Type Equation, Modelling

  JOURNAL NAME: Open Journal of Applied Sciences, Vol.9 No.9, September 26, 2019

  ABSTRACT: The water absorption kinetics of three cowpea varieties (Asontem, Hewale and Asomdwee) was studied following the phenomenological models derived from Fick’s law of diffusion. Soaking of seeds from each cowpea variety was carried out for 10 h at four temperatures (30°C, 40°C, 50°C and 60°C). The saturation moisture content was higher for Asontem (106.9 g water/1000 g dry weight) and Hewale varieties (108.7 g water/1000 g dry weight) and lower for Asomdwee hybrid (100.7 g water/1000 g dry weight), respectively. The proposed Fick’s law of diffusion satisfactorily described the kinetics of water absorption regardless of the variety and temperature. The estimated values for water diffusion coefficient for Asontem, Hewale and Asomdwee varied from 5.12 × 10-10 m2/s to 6.64 × 10-10 m2/s, 3.96 × 10-10 m2/s to 5.12 × 10-10 m2/s, 4.93 × 10-10 m2/s to 6.08 × 10-10 m2/s, respectively. The strong influence of temperature on the water diffusion coefficient was adequately described by an Arrhenius-type equation with activation energy values for Asontem, Hewale and Asomdwee as 7.27 kJ/mol, 7.26 kJ/mol and 6.26 kJ/mol, respectively.