Effect of storage time and ionising irradiation on the physical properties, cooking time and sensory attributes of cowpea (Vigna unguiculata L. Walp)

Cowpeas are rich in protein but their utilization is limited because of hard to cook phenomenon developed by the grain during storage. The effect of storage and ionizing irradiation on the quality attributes of cowpeas was investigated. Control and irradiated samples were stored for six months at ambient temperature. At three months intervals they were evaluated for physical, cooking time and consumer acceptability. Irradiated and non-irradiated drum cowpea was significantly higher in length and width. The length ranged between (9.01-9.71 mm) and width (7.11-7.40 mm). At 0 month the cooking time in nonirradiated cowpea ranged between (26-38 min). Drum cowpea was found to be lower than other cowpeas with 26 mins. At six months with irradiation dose of 15Gy, cooking time was reduced from (19-25 mins). Cowpeas (15Gy), stored for six months on cooking had similar acceptability to freshly harvested cowpeas. Summarily, ionizing irradiation reduced cooking time and did not mar acceptability of cooked beans.