Physicochemical Quality Research Articles

Effects of Stir-Frying and Heat-Moisture Treatment on the Physicochemical Quality of Glutinous Rice Flour for Making Taopian, a Traditional Chinese Pastry.

Taopian is a traditional Chinese pastry made from cooked glutinous rice flour. The effects of heat-moisture treatment (110 °C, 4 h; moisture contents 12-36%, w/w) on the preparation of cooked glutinous rice flour and taopian made from it were compared with the traditional method of stir-frying (180 °C, 30 s). The color of heat-moisture-treated (HMT) flours was darker. HMT flours exhibited a larger mean particle size (89.5-124 μm) and a greater relative crystallinity of starch (23.08-42.92%) and mass fractal dimension (1.77-2.28). The flours exhibited water activity in the range of 0.589-0.631. Although the oil-binding capacity of HMT flours was largely comparable to that of stir-fried flours, HMT flours exhibited a lower water absorption index. Accordingly, the taopian produced with HMT flours exhibited a lower brightness, accompanied by a stronger reddening and yellowing. In addition, more firmly bound water was observed in the taopian produced with HMT flour. The taopian made with HMT flour with a moisture content of 24% exhibited moderate hardness, adhesiveness and cohesiveness and received the highest score for overall acceptability (6.80). These results may be helpful to improve the quality of taopian by applying heat-moisture treatment in the preparation of cooked glutinous rice flour.

Removal of Micropollutants in Water Reclamation by Membrane Filtration: Impact of Pretreatments and Adsorption.

Organic micropollutants (OMPs) present in water and wastewater are in the spotlight because of their potentially harmful effects even at low concentrations and the difficulties of their elimination in urban wastewater treatment plants (UWWTPs). This study explores the impact of some membrane filtration processes on the removal of a group of 11 OMPs with an eye on the effects of two pretreatments (i.e., coagulation and adsorption onto powdered activated carbon (PAC)) and the adsorption of OMPs onto the membranes on the overall removal. For this purpose, ultrafiltration (UF) and nanofiltration (NF) experiments were conducted with selected OMPs spiked in ultrapure water and secondary effluents from UWWTPs. It was observed that the adsorption of OMPs onto the membranes was influenced by the characteristics of the membranes, as well as the presence of effluent organic matter (EfOM). Since adsorption was the dominant mechanism for the rejection of OMPs by UF membranes, a study of the adsorption equilibrium of the micropollutants using UF membrane pieces as the adsorbent was conducted. The adsorption isotherms for the most hydrophobic OMPs fitted the Langmuir model. The efficiency of coagulation and powdered activated carbon (PAC) adsorption coupled with UF were also investigated. Both pretreatments alleviated membrane fouling and improved the rejection of organic and inorganic matter. The PAC pretreatment significantly improved the removal of OMPs in the combined PAC/UF process. The best options for achieving reclaimed water with satisfactory physicochemical quality, nearly devoid of OMPs and microorganisms, and suitable for diverse reuse purposes are either the NF treatment or the combination of PAC/UF.

Microbiological and Physicochemical Quality of Groundwater Sources in Wamakko, Nigeria

Water is an indispensable natural resource and have remained a cause for worry in both urban and rural communities in Nigeria. A total of 15 samples were obtained from different groundwater sources in Wamakko, LGA, Sokoto State, Nigeria. Physicochemical and microbiological analysis were performed on the samples to ascertain changes in the proxies and presence of indicator organisms in the water samples. The pH of the groundwater samples obtained from point 6 was observed to have a pH of 5.6 this index was far below WHO /NIS/ NAFDAC specification for potable water. Total dissolved solids (TDS) of the groundwater samples ranged from 57.6mg/L to 529.96 mg/L while samples obtained from sampling point 7 had the lowest concentration values. The concentration of phosphates in the groundwater was observed to range from 0.16±0.01a to 5.21±0.12h mg/L. Pearson Correlation showed strong correlation between turbidity and BOD of groundwater at r=0.800, Salinity and hardness of the groundwater with a correlation coefficient of 0.88 at p-value < 0.0. The samples obtained from point 6 were observed to have a fecal coliform count of 6 MPN/100ml and 40MPN/100ml for total coliform The samples obtained from samples obtained from points 1 and 4 had a bacterial load of 1.1x105CFU/ml while the samples obtained from point 14 had a bacterial load of 1.3 x104 CFU/ml The microbial diversity ascertained by the biochemical evaluation showed that the bacterial flora obtained from point 14 were Pseudomonas, Salmonella sp., E. coli and Enterobacter sp. The groundwater sources were tained by the anthropogenic activities in the Wamakko LGA as this have shown a shift in the microbiological qualities of the water samples. There is need for Sokoto State Government to look into the remote cause of the water pollution and come up with a risk-oriented strategies to stem these tides.

Evaluation of the Physicochemical and Microbiological quality of Strawberry pulp in a Moroccan Food Industry Company

The present work was undertaken within a Moroccan agri-food production company to evaluate and monitor the physicochemical (pH, Brix degrees, etc.) and microbiological parameters of strawberry pulp destined for export and other companies. After pasteurization, these analyses were carried out on the raw material and the strawberry pulp. The results showed that the physicochemical and microbiological parameters studied met standards, with a total absence of pathogenic microorganisms. The ultimate aim of the present study is to find pasteurization conditions that are effective against all pathogens while maintaining the organoleptic quality of the finished product. Moreover, consequently, to reduce energy losses within this company. To this end, we have shown that the effective pasteurization temperature is 85°C/7.5 min or 89°C/4.6min.

Podejście do jakości wody w zlewni osadzonej w krajobrazie rolno-leśnym nieznacznie zdegradowanym przez działalność rolniczo-hodowlaną

The headwater streams constitute landscapes with their own entity and are strongly influenced by their environment. They have a large impact on health and integrity, both for water quality and wildlife downstream. Studies on water quality from atlantics agroforestry catchments are scarce. Knowledge about water quality in agroforestry headwater catchments is important for assessing downstream effects and as a baseline for net impacts of land-use change. We analyzed physicochemical water variables of a headwater stream framed in a rural-agroforestry catchment with very little agricultural area, low livestock density and very little human population in NW Spain. Stream water samples were collected at the catchment outlet at approximately biweekly intervals over three years. All water samples were analyzed for the following quality parameters: pH, water temperature (T), electrical conductivity (EC), dissolved oxygen (DO), chemical oxygen demand (COD), major cations (Ca, Mg, Na, K), anions (Cl, SO4), nutrients [total dissolved carbon (TDC), dissolved organic carbon (DOC), nitrites nitrogen (NO2-N), nitrate nitrogen (NO3-N), ammonium nitrogen, Kjeldahl nitrogen (KN), total nitrogen (TN), dissolved, particulate and total phosphorus (DP, PP, TP)], and suspended solids (SS). Discharge was also measured. The mean concentrations of major anions, cations and different forms of carbon, nitrogen and phosphorus were rather low compared to global “average” values. Overall, the mean values of the main physicochemical water quality indicators offers similar values to those found in other rural catchment in humid temperate climates with low agricultural activity and demography, although such concentrations could have been underestimated as they mostly correspond to regular sampling and therefore ignore the influence of rainfall-runoff events.

Diagnosis of the physicochemical quality of groundwater in the Zaouiet Kounta Region

The water resources of the Adrar region are essentially represented by the water table, which supplies all the oases with water through ancient techniques called “foggaras.” This study aims to determine the state of the quality of the waters of the Adrar region, essentially based on the water’sphysicochemical parameters assessment, which allows us to have an idea of its quality and availability for drinking water supply and irrigation. Thirteen parameters were analyzed: pH, conductivity, turbidity, pollution elements such as nitrates, nitrites, ammonium, phosphates, and organic matter, and mineralization elements: calcium, magnesium, sodium, chlorides, and sulfates.The physicochemical characterizations of the waters of this region will be based on the interpretation of different parameters of the data during a campaign of sampling and analysis of samples and comparing them with the WHO.The results showed that the measurements of the physicochemical parameters of the waters analyzed conformedwith the WHO, such as pH, turbidity, ammonium, and phosphate. At the same time, sulfate, sodium, Chloride, and nitrate presented high values. It proved abnormal in the three points of foggara, while the rest of the analyses showed values varying between F1, F2, and F3.

Effect of Initial pH for Polluted River Water Treatment Via Pilot Scale Membrane Photocatalytic Reactor (MPR)

Conventional technologies such as physical, chemical, and biological treatment have low efficiency, a tendency towards fouling, and use high energy consumption, respectively.Coagulation-flocculation base treatment, nearly 40-60%, during thelatest technologies as an advanced organic process (AOP) with Fenton-reagents, nearly 80-85% in dissolved organic compound (DOC) reduction, respectively. It proves that emerging technology and new green technology are needed. Therefore, the objective of this study is (i) to treat polluted rivers using pilot-scale MPRs with different initial pH of 5, 7 and 9 and adsorption-desorption time contact for 20, 30 and 40 minutes using 0.05 g/L ZnO-Kaolin loading, 225W light intensity, pressured one bargand 30 minutes’ photocatalytic reaction time. (ii) analysing the physico-chemical quality of the water before and after the treatment as turbidity, ammoniacal nitrogen (𝑁𝑁𝑁𝑁3𝑁𝑁) biochemical oxygen demand (BOD), chemical oxygen demand (COD), dissolved oxygen (DO), and pH levels using the HACH method with 90.89%, 84.93%, 83.19%, 99.38%, 19.47% and 0.63% removal efficiency respectively. (iii) Analyzing the kinetic reaction between the pseudo-first and pseudo-second order models using turbidity data. In conducting the experiment, the sample of polluted river water was taken at Sungai Sembrong, Batu Pahat. From the result obtained, when pH five and time adsorption-desorption time contact for 30 minutes was the optimum condition for degrading and removing the organic matter. Moreover, it obeys the pseudo-second-order model, which relates to the chemisorption processbetween the ZnO-Kaolin and organic compounds. Overall, MPRs are claimed as a promising technology that is environment-friendly for wastewater treatment applications.

Exploration of Microencapsulation of Arginine in Carnauba Wax (Copernicia prunifera) and Its Dietary Effect on the Quality of Beef.

The objective of this exploratory study was to assess if microencapsulated arginine influences the physicochemical quality of beef. The study included three genetic groups: Angus, Hereford, and Angus × Hereford crossbreed. Two encapsulation systems were used with carnauba wax, at ratios of 3:1 and 2:1, carnauba wax:core (arginine), respectively. A control treatment was also included with no arginine addition. Encapsulated arginine with a 3:1 ratio increased redness by 19.66 at 28 d aged beef compared to the control and 2:1 ratio with values of 18.55 and 16.77, respectively (p = 0.01). Encapsulated arginine at a 3:1 ratio showed the lowest meat shear force values with 24.32 N at 28 d of ageing (p < 0.001). The Angus breed also had a low value of 24.02 N (p < 0.001). Finally, the highest values of intramuscular fat were observed with the inclusion of arginine in a 3:1 ratio. The fat value reached 2.12% with a 3:1 ratio (p = 0.002), while in the Angus breed it was 1.59%. The addition of carnauba wax-encapsulated arginine can improve meat quality. It enhances red color, tenderness, and marbling in bovine meat.

Chicken Products from Chennai: Effect of Different Cooking Methods on Physicochemical and Microbial Quality from Different Retail Outlets

Chicken Products from Chennai: Effect of Different Cooking Methods on Physicochemical and Microbial Quality from Different Retail Outlets

Combined treatments of benzoic acid and pasteurization factors for controlling microbiological and physico-chemical quality in asparagus stalk juice using response surface methodology

Combined treatments of benzoic acid and pasteurization factors for controlling microbiological and physico-chemical quality in asparagus stalk juice using response surface methodology

Harnessing the Power of a Novel Triple Chelate Complex in Fermented Probiotic Dairy Products: A Promising Solution for Combating Iron Deficiency Anemia.

This study discovered and examined novel triple chelate complexes involving iron, ascorbic acid, and essential amino acids (AsA-Fe-AmA triple chelate complexes) for the first time. The mechanism of complex formation was studied using FTIR spectroscopy and quantum chemical modeling. The produced complexes were shown to be suitable for fortifying food items with a pH of 3-7 that have not been exposed to heat treatment at temperatures over 75 °C for more than 15 min. Thus, it can be said that the concentration for milk fortification should be 0.005 mol/L or less. In vivo experiments in rats models revealed that the synthesized complexes increased serum iron levels after a single application to reference values within 24 h of oral administration. The iron level increased by 14.0 mmol/L at 2 mL dose of the complex. This fact makes it possible to consider the use of developed complexes and developed fermented dairy products for the prevention of iron deficiency and iron deficiency anemia. Research on the effect of discovered compounds on the physicochemical and organoleptic qualities of milk was conducted. Furthermore, iron ascorbate threoninate, iron ascorbate methioninate, iron ascorbate lysinate, and iron ascorbate tryptophanate all had a beneficial effect on Lacticaseibacillus rhamnosus at concentrations as low as 0.0005 mol/L, which is significant for milk fermentation. A study of fermented milk products revealed that the most effective AsA-Fe-AmA triple chelate complex is iron ascorbate lysinate, which might be further investigated as a viable molecule for dietary fortification in iron deficiency anemia. It was found that fortified fermented milk products had a titratable acidity of 67 ± 1°T, pH of 4.38 ± 0.05, and a viscosity of 2018 ± 142 Pa·s.

Soil Acidity Causes in Ethiopia, Consequences and Mitigation Strategies-A Review

Soil acidity is a serious land degradation problem and worldwide danger, impacting approximately 50% of the world's arable soils and limiting agricultural yield. Soil acidification is a complicated series of events that lead to the production of acidic soil. In its widest sense, it can be defined as the total of natural and human processes that reduce the pH of soil solutions. Soil acidity affects around 43% of agricultural land in Ethiopia's humid and sub humid highlands. Acid soils in western Ethiopia are mostly caused by topsoil erosion caused by heavy rains and high temperatures. This results in the loss of organic matter and the leaching of exchangeable basic cations (Ca2+, Mg2+, Na+, and K+). Because ammonium-based fertilizers are easily converted to nitrate and hydrogen ions in the soil, they play a significant role in acidification. One of the reasons of soil acidity is inefficient nitrogen usage, which is followed by alkalinity exports in crops. Soil acidity in Ethiopian highlands is mostly caused by the clearance of crop residues, continuous crop harvest without sufficient fertilization, cation removal, and usage of acid-forming inorganic fertilizers. Acid soil reduces nutrient availability and produces Al and Mn toxicity. In addition to these effects, soil acidity may rapidly degrade soil physicochemical qualities such as organic carbon (OC), cation exchange capacity (CEC), soil structure, porosity, and texture. Liming, the use of organic materials as ISFM, and the adoption of crop types that are resistant to Al toxicity are all alternatives for correcting acid soils. Liming can minimize toxicity by lowering concentrations, improving the availability of plant nutrients like P, Ca, Mg, and K in the soil, and reducing heavy metal solubility and leaching. Application of organic matter has a liming impact because of its abundance in alkaline cations (such Ca, Mg, and K) that were released from OM during mineralization. The pH of the soil is raised by soil organic matter, which helps with soil acidity supplements.

Climate-smart water management practices for sustainable agriculture in Uganda

ABSTRACT The aim of the study is to assess climate-smart water management practices for sustainable agriculture in the Lake Mutanda catchment area, Kisoro District, Uganda. The study was led by specific objectives, specifically: assessing the effects of flooding on agricultural productivity, and smallholder farmer's responses to rainfall variability for the past 20–30 years, investigating climate-smart water management practices for sustainable agriculture, and analyzing the seasonal variations of the physicochemical water quality parameters. The study used a mixed research design, which used mixed methodologies to collect and analyze data using both quantitative and qualitative approaches. A straightforward random sampling approach was used to determine the sample size. Three hundred and ninety-seven respondents participated in the study. Quantitative data was analyzed using the R programming language, and qualitative data was analyzed using ATLAS.ti. The study identified climate-smart water management practices like mulching, terracing, contour farming, conservation tillage, agroforestry, and fertilizer management. Most of the respondents (29.7%) cited a reduction in soil fertility, 57.9% of the total sampled respondents had noticed changes in rainfall variability, and 67.3% reported a decrease in rainfall. The majority (38% of the participants) use mulching to reduce running water into the catchment areas. Turbidity, temperature, and DO were beyond the WHO-permitted levels.

Corylus avellana cultivar “Tonda di Giffoni”, source of antioxidant diarylheptanoids: Biological evaluation and molecular docking analysis

Hazelnut “Tonda di Giffoni” (Corylus avellana L.) is a PGI (Protected Geographical Indication) product of the Campania region, Southern Italy, marked for its processing quality which guarantees origin, typical features, high physicochemical quality, and organoleptic properties. Previous investigations on hazelnut and its byproducts revealed the presence of diarylheptanoid derivatives, natural compounds with antioxidant properties. With the aim of exploring the nutraceutical properties of hazelnut diarylheptanoids, the antioxidant properties of giffonins E (1), H (2), and J (3), three cyclic diaryletherheptanoids, and carpinontriol B (4), a cyclic diarylheptanoid, were investigated. Tested compounds showed significant protection against hydrogen peroxide (H2O2)-induced cytotoxic damage in human neuroblastoma and embryonic kidney cell lines. Compounds 1–4 were also able to prevent oxidative stress by decreasing reactive oxygen species (ROS) production and levels of lipid peroxidation, and attenuating cell apoptosis (caspase-3 activity).Moreover, considering that the nuclear factor erythroid 2-related factor 2 (Nrf2) is responsible for regulating an extensive panel of antioxidant enzymes, the capability of these natural products to disrupt the interaction between Kelch-like ECH-associated protein 1 (Keap1), thereby activating the Nrf2-mediated pathway, was evaluated by molecular docking experiments and in vitro tests.The Western blot analysis revealed that giffonin H and carpinontriol B had an indirect antioxidant action, as evidenced by a significant rise in the translocated protein following their administration.

Effect of different thawing methods on the quality of yellowtail (Seriola quinqueradiata) fillets

SummaryThe effects of hydrostatic thawing (HT), flowing water thawing (FT), ultrasonic thawing (UT), microwave thawing (MT), and microwave‐combined ultrasonic thawing (MUT) on the quality of yellowtail fillets were investigated via thawing time, physicochemical quality, water retention, microstructure and water migration distribution. The results showed that MUT had a shorter thawing time, second only to microwave thawing (MT) and significantly shorter than other thawing methods. Moreover, MUT could retain a better performance of the samples, such as colour, texture, water retention and moisture distribution, and prevent damage to the microstructure. In addition, freshness analysis showed that pH, total volatile saline nitrogen and K values were optimal for MUT. Therefore, MUT could be a viable thawing method that increases the thawing rate of yellowtail fillets while maintaining their quality characteristics.

Physico-chemical characteristics of goat, cow and buffalo milk

The present investigation entitled “Physico-chemical characteristics of goat, cow and buffalo milk” was carried out during March to May 2023 at the Dairy Farm Rajola Livestock Production and Management (Unit), Department of Natural resource management, Faculty of Agriculture, Mahatma Gandhi Chitrakoot Gramodaya Vishwavidyalaya, Chitrakoot – Satna (Madhya Pradesh), to the study physico-chemical qualities of raw milk of goat, cow and buffalo. The results of the investigation regarding the chemical qualities of milk of goat, cow and buffalo have been presented in this chapter with the help of tables and graphs. The study has been divided into the following sub- headings. Protein (%), specific gravity (cc), fat (%), lactose (%), ash (%), total solid (%), water (%) and solid not fat (SNF) (%). In view of the findings and results presented above, it may be concluded that the physico-chemical quality of milk of buffalo was superior to cow and goat milk, due to higher protein. Specific gravity, fat content, lactose, total solid and SNF and lower ash and water content in buffalo milk.

Development of fermented goat's milk drink

The goat dairy industry has been growing over the last few decades, with cheese being the product in greatest demand, and as a consequence there is a large generation of whey. This co-product, if disposed of without prior treatment, can cause environmental problems as it has a high biochemical oxygen demand. Making a milk drink is a simple and attractive alternative for using whey. Two formulations of fermented milk drink (40% and 50% whey) were made, with the addition of coffee and amarula flavors, and their physicochemical and sensory quality was evaluated. The pH analysis showed a decrease of 0.3 units for the formulation with 40% whey (FB) over 15 days of storage, corresponding to a 7.5% reduction in pH, which was within the expected value of 3 to 9%. The formulation with 50% whey (FA) had a reduction of 0.4 units. In the evaluation of syneresis, the results showed that after 22 days of storage, the separation of the whey was only 3 cm (16%), remaining stable at this point in both formulations. There was no significant difference between the samples in the sensory analysis for all the attributes evaluated. In addition, there were a variety of perceptions among the tasters, both negative and positive. In this way, the development of a fermented goat's milk drink flavored with coffee and amarula makes it possible to obtain a product with good sensory acceptance, simple to make, high nutritional value and low cost, proving to be a promising alternative for adding greater economic value to goat's whey and milk.

Ultrafiltration and reverse osmosis integrated to conventional drinking water treatment to ensure human right to water in dam break scenarios: From bench- to pilot-scale

Previous events of tailing dam failures were associated with impacts in the water sources of drinking water treatment plants, which involves elevated concentrations of suspended solids and metal(oid)s. This study assesses the effectiveness of conventional treatment processes at a lab-scale, highlighting their limited robustness in treating water with different physicochemical qualities. Subsequently, it validates the integration of ultrafiltration (UF) and reverse osmosis (RO) into an existing water treatment plant to enhance its performance. The processes were conducted at a pilot scale, operating for 660 h under varied turbidity (<2 – 200 NTU) and contaminant (iron, manganese, and arsenic) concentrations. The membranes operated steadily with an average permeate flux of 38.6 ± 0.9 L/m2h and 19.6 ± 0.8 L/m2h for UF and RO, respectively. UF fouling was primarily related to internal pore blocking and attributed to organic matter and inorganic compounds, identified using excitation-emission matrix and energy-dispersive X-ray mapping across the cross-section of its fibers. Due to the limitations of UF in removing dissolved species, RO became necessary and ensured that all parameters analyzed met drinking water standards. The UF-RO contributes to higher robustness to conventional treatment processes and addresses operational challenges associated with a dam rupture event such as the unforeseen alteration in the quality of surface water that hinders the optimization of pre-oxidants and coagulants in conventional treatment process. To reduce costs, energy requirements, and the size of membrane-based systems, a blending strategy was proposed with a focus on achieving drinking water standards. The suggested blends include effluent from sand filters and RO permeate in a 1:1 ratio. That was only possible due to the high quality achieved for RO permeate. Apart from creating more compact systems, the blending strategy promotes the remineralization of RO permeate, mitigating undesirable characteristics such as corrosiveness, taste, and odor. For the concentrate, UF concentrate could be recycled back into the treatment process, improving water recovery in the drinking water facility, while the concentrate from RO adheres to discharge limits. Overall, the study advances investigations on integrating ultrafiltration and reverse osmosis with conventional drinking water treatment to address water quality issues from tailing dam ruptures.

Physicochemical and microbiological quality of a fermented soybean beverage: effect of modified cassava starches

Physicochemical and microbiological quality of a fermented soybean beverage: effect of modified cassava starches

Physicochemical, Cooking Quality and Sensory Acceptability of Three Cowpea Varieties Grown in Botswana

Background: Information on the physicochemical, cooking and sensory qualities of cowpea seeds are required for nutrition information, to design processing and for consumer acceptance. In view of this, three cowpea varieties (Tswana, Blackeye and ER7) grown in Botswana were evaluated. Method: Proximate compositions, physical, gelatinization and sensory properties respectively were evaluated following AOAC, conventional, Amylograph and on 7-point hedonic sensory acceptability scale. Result: Significant variations (p less than 0.05) were observed in fat, fiber, ash and available carbohydrate (CHO) contents, length, thickness, hundred seeds weight (HSW), hydration capacity, hydration index, cooking time, flour starches maximum gelatinization temperature (Tm,°C) and viscosity at Tm. The percentage moisture, protein, fiber, fat, ash and available carbohydrate contents ranged 9.5-10.1, 21.7-22.8, 2.3-2.6, 1.1-2.0, 2.1-3.0 and 59.4-62.3, respectively. Initial gelatinization temperature (To,°C) and Tm (°C) were ranged 71.3(ER7)-73.7(Tswana) and 83.0(ER7)-84.7(Blackeye), respectively. Significant (p less than 0.05) variations in Tm and viscosity at Tm were observed because of differences in water uptake, swelling and thickening ability at high temperature. Longest cooking time was recorded for Tswana (43.57 min) while shortest was for Blackeye (36.10 min). Tswana recorded a longer cooking time probably because of low water hydration capacity, small seed size and low HSW. There was no significant difference in the sensory liking of the cooked cowpea seeds and were rated from slightly to moderately like. Cowpeas of high protein and fiber contents, short cooking time and high thickening ability on cooking are preferred for healthy diets. In terms of cooking time and thickening ability, Tswana variety appeared poor. Shorter cooking time, high protein content and high thickening ability of Blackeye cowpea is more acceptable. The ER7 is preferred for its large seed size.