The development of southern peas (Vigna unguiculata) into a salad bar item

The objectives of this experiment were to develop southern peas into a product for use as a salad bar item by marinating in either a sweet-flavored or a hot-flavored liquid containing vinegar, oil, and spices and to determine the effect of maturity of peas and flavorings on chemical, physical, and sensory characteristics of the southern peas. Moisture content of the marinated treatments was lower than the unmarinated controls. Marinating southern peas was found to increase fat and gross energy and decrease protein contents. Marinating the peas increased the ash and crude fiber contents of the hot treatment and decreased the ash content but did not effect the crude fiber content of the sweet treatment. Marinating southern peas had no effect on the protein efficiency ratio. Marinating southern peas increased the "b" value and decreased the L value. The L values for the marinated treatments were decreased except for the hot treatment of the dry maturity which was not affected. Marinating decreased the "a" values of the dry maturity peas. Marinated peas were firmer than unmarinated controls. The sweet treatment was firmer than the hot treatment. Marinating southern peas lowered the pH and increased titratable acidity. The treatment marinades were not different in pH, but the hot treatment had a higher titratable acidity. The pH values of the peas and marinades were similar. Marinating southern peas decreased the yeast counts of the sweet treatment, and the hot treatment was not different from the unmarinated control. Other plate counts were not affected by treatment. The consumer panel did not prefer one sample more than any other. Sensory scores for treatments were between "dislike slightly" and "like moderately."