Asian Basic and Applied Research Journal

The study evaluated the quality characteristics of selected cowpea (Vigna unguiculata) varieties, FUAMPEA1, FUAMPEA2, FUAMPEA3, and FUAMPEA5, focusing on their functional, physical, proximate, cooking, and sensory properties to determine their suitability for food processing applications. The standard analytical approach was used for all analyses. Results showed that functional properties varied significantly (p < 0.05) among the varieties, with bulk density ranging from 1.88 to 1.97 ml/g, water absorption capacity from 0.86 to 0.97 g/g, and swelling capacity from 0.16 to 0.55 ml/seed. Physical characteristics also differed markedly, with 100-seed weight ranging from 31.70 g in FUAMPEA1 to 44.20 g in FUAMPEA5, while all varieties exhibited round-shaped seeds with surface areas between 7.35 and 12.06 mm². Proximate composition revealed that protein content ranged from 29.11 to 29.64%, moisture from 9.46 to 10.66%, fibre from 3.41 to 4.58%, fat from 1.81 to 1.94%, and carbohydrate from 51.95 to 53.00%, reflecting the high nutritional value of the varieties. Cooking quality parameters indicated that cooking time ranged from 35.5 to 39.5 minutes, while hydration capacity and hydration index ranged from 0.16 to 0.38 g/seed and from 0.88 to 1.11 g/ml, respectively, suggesting differences in seed permeability and water absorption efficiency. Sensory evaluation of moi-moi prepared from the cowpea varieties showed high consumer acceptability, with taste, aroma, appearance, and overall acceptability scores ranging from 7.80 to 8.53, with FUAMPEA1 and FUAMPEA3 being the most preferred samples. Generally, the findings showed that the studied cowpea varieties are rich in protein and carbohydrates, have desirable functional and sensory attributes, and differ significantly in physical and cooking qualities due to inherent genetic and environmental factors. The varieties FUAMPEA3 and FUAMPEA5 stood out for processing and consumption because of their excellent hydration, swelling, and sensory qualities. According to the study, these varieties show considerable promise for enhancing the nutritional content of cowpea-based items and ought to be encouraged for both consumer and commercial applications. These findings provide essential baseline data for varietal selection, breeding, and food processing decisions, and are therefore significant for improving nutrition and food security among cowpea-producing and consuming communities such as those in Benue State, Nigeria.