ScholarLens Back to search
1992•International Journal of Food Science & TechnologyRequires access

Effect of water hardness on cooking characteristics of cowpea (Vigna unguiculata L. Walp) seeds

Stella G. Uzogara, I. D. Morton, John W. Daniel

Open publisher page 13 citations

Abstract

Summary Cowpeas were cooked in water made hard (or soft) by the separate addition of similar concentrations of certain salts (CaCl2, MgCl2, or NaHCO3). The beans were also cooked in hard tap water and in double distilled water before and after soaking in water. Hard water caused a significant decrease in softness, led to reduced water absorption, and also decreased solids loss in the cooked product, but it increased the cooking time and discolouration of the beans. Hard water also gave rise to a significant (P<0.05) increase in mineral content, but it had less effect on the proximate composition of the cooked products.

About this research paper

What this paper is about

Summary Cowpeas were cooked in water made hard (or soft) by the separate addition of similar concentrations of certain salts (CaCl2, MgCl2, or NaHCO3). The beans were also cooked in hard tap water and in double distilled water before and after soaking in water. Hard water caused a significant decrease in softness, led to reduced water absorption, and also decreased solids loss in the cooked product, but it increased the cooking time and discolouration of the beans. Hard water also gave rise to a significant (P<0.05) increase in mineral content, but it had less effect on the proximate composition of the cooked products.

Why it matters

OpenAlex reports 13 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Summary Cowpeas were cooked in water made hard (or soft) by the separate addition of similar concentrations of certain salts (CaCl2, MgCl2, or NaHCO3). The beans were also cooked in hard tap water and in double distilled water before and after soaking in water. Hard water caused a significant decrease in softness, led to reduced water absorption, and also decreased solids loss in the cooked product, but it increased the cooking time and discolouration of the beans. Hard water also gave rise to a significant (P<0.05) increase in mineral content, but it had less effect on the proximate composition of the cooked products.

Key concepts: Vigna, Distilled water, Absorption of water, Tap water, Food science, Chemistry, Hard water, Water content

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Effect of water hardness on cooking characteristics of cowpea (Vigna unguiculata L. Walp) seeds — Research Paper | ScholarLens