Cowpeas Tannins Related to Cultivar, Maturity, Dehulling and Heating |
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| Authors: | M.-J. CHANG J.L. COLLINS J.W. BAILEY D.L. COFFEY |
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| Affiliation: | Author Chang is a former doctoral student with the Dept. of Food Science &Technology, The Univ. of Tennessee, Knoxville, TN 37996-4500.;Author Collins is with the Dept. of Food Science &Technology, The Univ. of Tennessee, Knoxville, TN 37996-4500.;Author Bailey is with the Dept. of Nutrition, The Univ. of Tennessee, Knoxville, TN 37996-4500.;Author Coffey is with the Dept. of Plant &Soil Science, The Univ. of Tennessee, Knoxville, TN 37996-4500. |
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| Abstract: | Tannins were analyzed on three cultivars of cowpeas at three maturity stages. Cultivars differed in testa darkening which increased during maturation. Darker testa had greater tannin concentrations. Testa tannins increased up to 7-fold during maturation and up to 96% of the tannins were found in the testa. The sum of tannins in individually tested cotyledon and testa was up to 10.7 times greater than that found from analysis of whole cowpea after grinding to 20-mesh. Heating in water reduced whole cowpea tannins 38–76%; cotyledon 53–59%, and testa 66–75%. |
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| Keywords: | cowpeas tannins cultivar maturity dehulling |
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