TITLE:
Physical and Cooking Characteristics of Six Cowpea Varieties Seeds Cultivated in Burkina Faso
AUTHORS:
Karidiatou Traore, Pingawindé Sawadogo, Téyouré Benoit Joseph Batiéno, Nerbéwendé Sawadogo, Hamadou Zongo, Saadon Leandre Poda, Jean Baptiste De Salle Tignegré, Tinga Jeremy Ouédraogo, Mahamadou Sawadogo
KEYWORDS:
Cowpea Varieties, Physical Properties, Cooking Properties, Burkina Faso
JOURNAL NAME:
American Journal of Plant Sciences,
Vol.13 No.7,
July
12,
2022
ABSTRACT: Cowpea is essential in the diet in Burkina Faso. The
information on their physical properties and cooking quality is important for
consumer acceptance. This study has therefore been undertaken in order to fill
the gap. Thus, six cowpea varieties were evaluated for their physical and
cooking properties. The seeds had between 9% to 12% moisture. For physical
proprieties, the result revealed that the variety Makoyin had the highest seed
length (9.65 mm), the variety Gourgou recorded the highest seed width (7.08
mm), seed thickness (5.13 mm), and seed area (153.29 mm2), and
100-seeds weight (21.1 g). The lowest seed sizes were presented by the variety
Teeksongo with values of 7.88 mm, 6.34 mm, 4.88 mm, 122.68 mm2, and
16.87 g for respectively the length, the width, the thickness, the area, and
the 100-seeds weight. The variety Makoyin produces seed elliptical form and
varieties Neerwaya, Gourgou, Yipoussi and Issa-sosso, and Teek-songo the seeds
spherical form. For cooking proprieties, the highest value of the bulk density
of the seeds was presented in the variety Teek-song (1.51 g/ml). The highest
hydration and swelling capacity were observed in varieties Gourgou (0.22 g/seed
and 0.24 ml/seed respectively) and Yipoussi (0.22 g/seed and 0.21 ml/seed
respectively). The seed with large size, greater hydration, and swelling
capacity is preferred by consumers and processors for food products. Varieties
Makoyin, Neerwaya, Gourgou, Yipoussi, and Issa-sosso presented cooking time of
unsoaked seeds equal to one hour (from 60 to 68 min) excepted Teek-songo which
had 46 min. These cooking times are acceptable for consumers. Seed length,
surface area, thickness, the weight of seeds, hydration capacity, and cooking
time have been the most discriminating among the cowpea varieties studied.