[Nutritional and taste properties of canned cowpeas (Vigna unguiculata (L.) Walp). I. Effect of the canning process].

The effects of canning in brine on cowpea quality (Vigna unguiculata (L.) Walp) were determined. Beans were steamed-blanched at 100 degrees C for 2 minutes, and then canned and autoclaved at 121 degrees C for 10 minutes. These samples were compared to home-cooked cowpea samples through physicochemical, sensory and biological analyses. Significant reductions (p < or = 0.01) in canned bean composition as to values for protein, carbohydrate and fiber were determined when compared to cooked samples. The available methionine content was identical for both processes, but canned beans produced higher values of available lysine than cooked ones. Values for Net Protein Ratio (NPR)--3.19 showed that canning did not affect protein quality of canned beans. These results were similar to the ones found in home-cooked cowpeas (2.96). According to physicochemical analyses, quantitative losses did not seem to affect protein quality, and acceptance of product was found to be satisfactory to tasters.