Abstract
ABSTRACTAcidified water soaking of cowpeas followed by blanching reduced the beany flavor of drum‐dried cowpea powders. A taste panel preferred the low‐beany cowpea powders in a porridge‐like baby food formula but not in bread where the reduction in beaniness was less apparent or in moin‐moin, an African traditional dish, where beany flavor is desirable. The amino acid compositions and available lysine contents of the low‐beany powders did not differ appreciably from those of raw cowpeas or from powder not reduced in beaniness. Biological value, as measured by the PER test, was not decreased in powders lowered in beaniness and was enhanced by methionine fortification. Storage stability of low‐beany powders evaluated in the baby food formula was excellent for at least 16 wk at 30°C.
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