Value-Added, Processing and Qualities of Cowpea- and Bean-Based Foods
Malawi, Mozambique, South Africa, Tanzania
Texas A&M University
IIAM, Eduardo Mondlane University (Mozambique); University of Pretoria (South Africa); Bunda College (Malawi); University California-Riverside (US)
Ralph Waniska (US); Louis Pelembe(Mozambique); Amanda Minnaar (South Africa)
The preferences and desires of consumers for bean or cowpea products should be considered in the development of improved germplasm. Information required includes food quality attributes preferred by consumers as well as simple methods to rapidly determine these attributes. Optimized technologies for uncooked cowpea flour, the low-temperature processing and high-temperature processing of some legumes have been investigated. For example, micronization, an infra-red, high-temperature, semi-moist processing method, reduces the cooking time of some legumes (i.e., lentils and pinto beans) while maintaining their protein digestibility and nutritional quality. Selected technologies will be adapted and/or modified for regional preferences and optimized to yield functional ingredients and foods.
1. To utilize consumer preferences for cowpeas- and bean-based foods to develop rapid, food quality, and screening methods for crop improvement. 2. To develop and utilize low-cost value processing technologies in foods containing cowpeas or beans.