Abstract
Abstract Four new cowpea cultivars (IT81D‐699, IT82E‐18, IT84S‐2246‐4 and TVx 3236) were evaluated for their physicochemical properties and cooking quality. The four cultivars fell into two categories (rough and smooth) according to testa texture, and varied in seed dimensions and weights with IT81D‐699 and IT84S‐2246‐4 having smaller seed volume than IT82E‐18 and TVx 3236. Leached solids, swelling capacity and seed coat percentage were within a range of 0·33–0·94 g per 100g, 77·0–123·5 g per 100 g and 5·6–15·7% w/w of dry beans respectively. The total polyphenol content of the brown or cream‐coloured beans were similar (1·53–1·96 mg g −1 ) but higher than the amount (1·03 mg g −1 ) found in the white bean. Cooking time varied between 29 and 37 min and was reduced by about 21% following a presoaking treatment in water for 12 h at room temperature (28 °C). Cooking time was significantly positively correlated ( P < 0·05) with seed weight ( r = 0·82) and seed volume ( r = 0·75). Water absorption was not related to cooking time, and was much lower for the cultivar with larger seeds. No significant difference in hardness was found between unsoaked beans cooked for 30 min and soaked beans cooked for 10 min, suggesting that cookability for all cultivars was improved through soaking.
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Claims 10
Claim · model-written summary
The four cowpea cultivars fell into rough and smooth categories according to testa texture.
- Taxon
- cowpea
Vigna unguiculatat0 - Outcome
- testa texturee0
- Qualifier
- rough and smoothe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“four new cultivars of Nigerian cowpea”
e0“The four cultivars fell into two categories (rough and smooth) according to testa texture”
Claim · model-written summary
IT81D‐699 and IT84S‐2246‐4 had smaller seed volume than IT82E‐18 and TVx 3236.
- Taxon
- cowpeaVigna unguiculatat0
- Material
- IT81D‐699 and IT84S‐2246‐4e1
- Outcome
- seed volumee1
- Direction
- smallere1
- Comparator
- IT82E‐18 and TVx 3236e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“four new cultivars of Nigerian cowpea”
e1“IT81D‐699 and IT84S‐2246‐4 having smaller seed volume than IT82E‐18 and TVx 3236”
Claim · model-written summary
Total polyphenol content of brown or cream-coloured cowpea beans was higher than that of white beans.
- Taxon
- cowpeaVigna unguiculatat0
- Material
- brown or cream‐coloured beanse2
- Outcome
- total polyphenol contente2
- Direction
- highere2
- Value
- 1·53–1·96 mg g −1e2
- Comparator
- white beane2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“four new cultivars of Nigerian cowpea”
e2“The total polyphenol content of the brown or cream‐coloured beans were similar (1·53–1·96 mg g −1 ) but higher than the amount (1·03 mg g −1 ) found in the white bean”
Claim · model-written summary
Presoaking in water for 12 h at room temperature reduced cooking time by about 21%.
- Taxon
- cowpeaVigna unguiculatat0
- Treatment
- presoaking treatment in water for 12 h at room temperaturee3
- Outcome
- cooking timee3
- Direction
- reducede3
- Value
- about 21%e3
- Setting
- room temperaturee3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“four new cultivars of Nigerian cowpea”
e3“Cooking time varied between 29 and 37 min and was reduced by about 21% following a presoaking treatment in water for 12 h at room temperature”
Claim · model-written summary
Cooking time was significantly positively correlated with seed weight in cowpea (r = 0·82).
- Taxon
- cowpeaVigna unguiculatat0
- Treatment
- seed weighte4
- Outcome
- cooking timee4
- Direction
- positively correlatede4
- Value
- r = 0·82e4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“four new cultivars of Nigerian cowpea”
e4“Cooking time was significantly positively correlated ( P < 0·05) with seed weight ( r = 0·82) and seed volume ( r = 0·75)”
Claim · model-written summary
Cooking time was significantly positively correlated with seed volume in cowpea (r = 0·75).
- Taxon
- cowpeaVigna unguiculatat0
- Treatment
- seed volumee4
- Outcome
- cooking timee4
- Direction
- positively correlatede4
- Value
- r = 0·75e4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“four new cultivars of Nigerian cowpea”
e4“Cooking time was significantly positively correlated ( P < 0·05) with seed weight ( r = 0·82) and seed volume ( r = 0·75)”
Claim · model-written summary
Water absorption was not related to cooking time in cowpea.
- Taxon
- cowpeaVigna unguiculatat0
- Treatment
- Water absorptione5
- Outcome
- cooking timee5
- Direction
- not relatede5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“four new cultivars of Nigerian cowpea”
e5“Water absorption was not related to cooking time, and was much lower for the cultivar with larger seeds”
Claim · model-written summary
Water absorption was much lower in the cowpea cultivar with larger seeds.
- Taxon
- cowpeaVigna unguiculatat0
- Material
- cultivar with larger seedse5
- Outcome
- water absorptione5
- Direction
- much lowere5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“four new cultivars of Nigerian cowpea”
e5“Water absorption was not related to cooking time, and was much lower for the cultivar with larger seeds”
Claim · model-written summary
Hardness did not differ significantly between unsoaked beans cooked for 30 min and soaked beans cooked for 10 min.
- Taxon
- cowpeaVigna unguiculatat0
- Treatment
- soaked beans cooked for 10 mine6
- Outcome
- hardnesse6
- Direction
- No significant differencee6
- Comparator
- unsoaked beans cooked for 30 mine6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“four new cultivars of Nigerian cowpea”
e6“No significant difference in hardness was found between unsoaked beans cooked for 30 min and soaked beans cooked for 10 min, suggesting that cookability for all cultivars was improved through soaking”
Claim · model-written summary
Soaking is suggested to improve cookability of all cowpea cultivars.
- Taxon
- cowpeaVigna unguiculatat0
- Treatment
- soakinge6
- Outcome
- cookabilitye6
- Direction
- improvede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“four new cultivars of Nigerian cowpea”
e6“No significant difference in hardness was found between unsoaked beans cooked for 30 min and soaked beans cooked for 10 min, suggesting that cookability for all cultivars was improved through soaking”
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See all 5 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.