Determinação do tempo de qualidade de cozedura de cinco variedades de feijão nhemba (vigna unguiculata (L.)Walp)

Abstract

Cooking time and quality are some of the factors that cowpea consumers take into account when choosing and preferring new varieties. These factors are important because the shorter the cooking time, the less energy used to cook the grain; and will have better cooking quality, better looking grain, better taste and softer texture. The five varieties used in this study, namely: IT-18, ITH-98-7, Timbaweni, INIA-36 and INIA-73, are characterized by the variation in size, in terms of weight of 100 grains, with Timbaweni being the variety with larger grain (18.3g/100grains), followed by INIA-36(11.3g), IT-18(10.9g) and ITH-98-7(10.6g) and finally by INIA-73 with smaller grain (10.3g/ The cooking time also varied between 42.7 minutes (ITH-98-7) and 74 minutes (INIA-36), with 45, 64 and 69.3 minutes for Timbaweni, INIA-73 and IT-18, respectively. Of these varieties, ITH-98-7 was the most preferred due to its white color and more attractive appearance, good flavor and soft texture after cooking. Soaking the samples in water for 12 hours before cooking had a significant effect on changing the appearance, taste and texture of IT-18 and INIA-73 and had no significant effect on ITH-98-7 and INIA-36. Soaking reduced the cooking time of all varieties, with this reduction varying between 4.7% (INIA-73) and 23.7% (Timbaweni) of the cooking time.