The objective of this study was to observe viability of introduction of ten lines and two cultivars of green cowpea for processing and preservation. The preservation procedure started by diluting, pod bleaching and packing in glass recipients. To qualify the twelve lots of grains for preservation, the maturation degree was verified according to grain color, in its totality green, obtained approximately 30 to 40 days after flowering. The processing heat was optimized for 121 ºC with the sterilization time of 6 min. Physical and chemical studies of the green grains were accomplished and processed, the mean values of proteins were between 23.30 and 31.30% for fresh grains and 22.00 to 27.10% for processed grains presenting a small loss (7%) of proteins. The values of pH of the fresh grains (6.72 to 6.90) and that of processed grains (6.38 to 6.60) permit to classify this product as of low acidity. The absorption of water (%) and the loss of water (%) of the grains after the processing presented high variability. The samples of the lines TE-87-108-6G, Linguagem Avançada, TE-90-180-88F and TE-92-199-20F presented better appearance of green greyish grains and that of packing liquid in comparison to other samples, providing preservation with good technical characteristics.
Vigna unguiculata (L) Walp.; characterization; processing
