Influence of Storage Conditions on Quality of Cowpea Seeds and Products Processed From Stored Seeds

Effects of storing cowpeas (Vigna unguiculata) at 2°C/65% R.H., 21°C/55% R.H., and 35°C/65% R.H. for 10 months in open metal cans, in high density polyethylene bags flushed with 100% CO2, and in nylon/saran/curpolymer/polyethylene laminate bags flushed with 100% CO2 were determined. No major adverse quality changes occurred in cowpeas stored at 2 or 21°C and evaluated as a reconstituted boiled vegetable. Peas stored at 35°C absorbed less water during soaking and required greater force to shear after boiling than peas stored at 2 or 21°C. The rate of death of yeasts and molds on cowpeas stored at 2°C was slower than the rate of death at 21 or 35°C. Decortication efficiency improved under the conditions of storage utilized and may be related to an increase in seed hardness. Cowpeas stored at 2 and 21°C produced akara (fried cowpea paste) with better overall sensory quality than peas stored at 35°C.