ABSTRACT

The study objectively investigates the effect of cold storage time and temperature on the quality indices of cowpea. Raw materials were obtained from Ndioru and Ubani market, Abia State. Reagents for the analysis was obtained from the analytical laboratory at the Department of Food Science and Technology, Michael Okpara University of Agriculture. The study carried out; Functional, proximate, microbial and sensory analysis. The result obtained shows that; Bulk density of the cowpea paste ranged from 0.45±0.00 to 0.52±0.00 with the highest value found in sample ABa (Akara beans in the fourth week) and FBa (French beans in the fourth week) The bulk density is influenced by particle size and density of the paste, oil absorption capacity ranged from 1.26±0.01 to 2.36±0.01 and emulsion capacity obtained from the samples indicated values ranged between 1.32±0.01 and 1.55±0.01. The sensory evaluation score or taste in the Akara ranged from 6.10±1.59 to 7. 76±0. 94 with the highest taste score recorded for sample FBa, indicating the panelists prefer it most in terms of taste, while sample ABa had the least taste showing that the judges dislike it extremely. The mean scores for flavor ranged from 6.30± 1.30 to 8.20±0.95. AB4 was poorly scored compared to other products in terms of flavor. Microbial analysis shows that there was no growth of microorganisms in the samples. It was recommended that; more research work should be focused on the shelf stability of the products, considering that high lipid and moisture content would make the products to be prone to rancidity and microbial spoilage.