Preliminary study of consumer preferences for cowpea varieties in the Volta region of Ghana

Abstract

Characteristics that are preferred for cowpea (Vigna unguiculata) are colour appeal, quick cooking, increase or swelling capacity, binding quality, and ease of dehulling for processed foods. Of the thirteen different tynes used in the study, the LV09 which is cream coloured and slightly rough skinned, scored well for almost all the qualities mentioned. The only disadvantage it has is its heavy weevil infestation soon after harvest. For combinations with rice or maize, the brown tynes are preferred to break the monotony in the colour of the dish. The binding quality, though important for plain cooking and for combinations with the cereals, is not particularly suited for stews. Cowpea types that retain grainy after cooking are rather desired for stews and soups