Effects of processing methods on pesticide residue contents and proximate composition of cowpea (Vigna unguiculata) seeds

Abstract

Organochlorine (OC) and organophosphorus (OP) pesticides used in the storage of cowpea seeds have health implications. This study examined the effects of processing on the pesticide residues content of cowpea seeds. Ten samples of cowpea seeds were collected from randomly selected wholesale traders in a popular market in Lagos State, Nigeria. Batches of 200 g of pooled cowpea seeds were separately measured. They were washed with clean water and drained, cooked for 20 mins (WBD); soaked in water for 6 hrs and cooked for 30 mins (SBD); boiled for 10 mins (blanching), drained, rinsed with clean water and cooked to doneness (BBD). The seeds were then oven dried at 70 °C for 14 hrs. Another batch..