Study on composition change of dried cowpea fermentation
In order to make a new kind of cow pea food, using dried cowpea and chilli as raw material to ferment together, studied the relationship between the water content of dried cowpea, the ratio of cowpea to chilli and the content of nitrite, free amino acids, vitamin etc. The sensory evaluation to different samples was studied at the same time. It showed that, after 30 d ferment, the content of nitrite was the lowestCnear 0%); the content of free amino acids was the highest, from 3. 4% to 4.0% ;and the sensory quality was the best. The appropriate water content was 15%, and the most appropriate ratio of dried cowpea to chilli was 1 : 3.