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 protein and Vigna Sinensis (Small Beans) has (11.40 %) and it was also concluded that the cowpea species lossed more than 10 % of it's protein level when compared with the work of other writers. It is therefore recommended that people who eat beans as their source of protein should go for Vigna Textilis (Red Beans) and that catalyst like potash should be avoided totally when cooking beans.
1.2 TEMPERATURE EFFET ON PROTEINS
1.3 TEMPERATURE AT WHICH PROTEIN BECOMES DENATURED
1.4 HOW DENATURATION OCCURS AT THE LEVELS OF PROTEIN STRUCTURE
2.3. PRODUCTION AND CONSUMPTION………………………………………………………………………...7
2.4. NUTRITION AND HEALTH OF COWPEAS
2.5. EFFECT OF HOUSEHOLD COOKING METHOD ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS IN COWPEA
2.6 EFFECT OF TEMERATURE AND COOKING TIME ON PROTIENS
2.6.2 REVERSIBILITY AND IRREVERSIBILITY
3.3.4 DETERMINATION OF MOISTURE CONTENT
3.3.5 DETERMINATION OF ASH CONTENT
3.3.6 DETERMINATION OF NITROGEN AND CRUDE PROTEIN
5.0 CONCLUSION AND RECOMMENDATION
