The Effect Of Temperature And Cooking Time On The Protein Content Of Three Species Of Cowpea

ABSTRACT The study titled "The effect of temperature and cooking time on the protein content of three species of cowpea" is aimed at determining and comparing temperature effect on the protein content of cowpea. Three different species of cowpea was obtained at tudun wada market. The cowpea sample was cooked at different temperature and cooking time. The cooked sample was oven dried and the protein level of the three sample was determined. The result showed that Vigna textilis (Red Beans) has the highest protein level (15.45 %), while Vigna Pubescens (Iron Beans) had (13.30 %) crude prote…