Thirteen cowpea varieties were tested for soaking rate and cooking quality. The rate of water imbibition was not related to cooking time. Cooking time varied between 41.5 and 135 min. Cooking resulted in losses of 5.2–69.5% for calcium, 13.9–33.3% for magnesium, 12.6–22.2% for phytic acid 45.7–63.1% for pectin. Among the chemical characteristics measured, only phytic acid content was moderately correlated with cooking time.
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Oyebiodun G. Longe (1983) studied this question.
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