Effect of Dehulling and Splitting on Nutritional, Organoleptic Quality, and Storage Stability of Cowpea (Vigna unguiculata (L). Walp)

Aim: The aim of the study was to assess the changes that occur in the nutritional, organoleptic and storage stability of the cowpea variety Pant Lobia-5 in order to identify the best processing technique that may be taken up for commercialization.

Place and Duration of the Study: Department of Foods and Nutrition, College of Home Science, G.B. Pant University of Agriculture and Technology, Pantnagar, between July, 2016-June 2017.

Methodology: The cowpea variety 'Pant lobia-5' was subjected to two treatments viz Dehulling and Splitting in mini dal mill. For the purpose of analysis, the three forms of Cowpea were powdered and analyzed for proximate principals, mineral composition (Calcium, Iron, zinc, and magnesium), amino acid profile (Methionine, Lysine and tryptophan), dietary fibre content and antioxidant activity (total flavonoids, total phenolics and total antioxidant activity). ‘Dal’ the common Indian pulse item was prepared from the three forms of cowpea and analyzed for sensory qualities. Storage stability of the three forms of the cowpea was also evaluated. In order to identify differences in the three forms of pulses, results were statistically analyzed through One way ANOVA (Analysis of variance technique).

Results: The results revealed that whole cowpea seeds of Pant lobia-5 were nutritionally superior to the processed forms. However among the two processed forms, dehulled seeds had the highest protein content, specifically the amino acid tryptophan. Organoleptically too, dehulled seeds were found to be superior to the split and whole seeds. Storage studies showed that all forms of cowpea seeds can be stored safely up-to six months in air tight plastic containers.