Micronisation and hot air roasting of cowpeas as pretreatments to control the development of hard-to-cook phenomenon.

Background: Cowpeas stored under conditions of high temperature and high relative humidity (HTHH) develop the hard-to-cook (HTC) defect. Cowpeas with HTC defect require long cooking times, limiting their utilisation. Heat pretreatments are aimed at inactivating the enzymes responsible for HTC defect development.