Cowpeas (Lobia / Black-eyed Peas)
Cowpeas, commonly known as lobia or black-eyed peas, are small, kidney-shaped legumes with a distinctive black spot. They are widely cultivated for their high nutritional value, quick cooking time, and versatility in culinary uses across African, Asian, and American cuisines.
Physical Characteristics
Color: Creamy white with a black eye (spot)
Shape: Kidney-shaped or oval
Size: 4–8 mm in length
Texture: Smooth and firm when dry, soft when cooked
Taste/Odor: Mild, earthy flavor; odorless when dry
Chemical Properties
Moisture Content: Max 13–14%
Protein: 22–25%
Carbohydrates: 55–60%
Fat: 1–2%
Fiber: 5–7%
Ash: ~3%
pH (in suspension): Neutral to slightly acidic
Nutritional Information (Per 100g – Dry Basis)
Calories: ~336 kcal
Protein: ~23g
Carbohydrates: ~61g
Dietary Fiber: ~7g
Fat: ~1.5g
Calcium: ~60 mg
Iron: ~4 mg
Magnesium: ~180 mg
Folic Acid: ~210 mcg
Vitamins: B1, B6, folate
Quality Standards
“Compliant with local and European standards according to food safety regulations.”
Clean, dry, and well-formed seeds
Free from mold, foreign matter (<1%), and live insects
Uniform color and size
Moisture not exceeding 14%
Conformity to export standards (Codex, ISO, USDA)
Non-GMO and allergen-free
Microbiological Standards
Total Plate Count: <10⁴ CFU/g
Yeasts & Molds: <10² CFU/g
E. coli: Not detected
Salmonella: Absent in 25g
Aflatoxins (B1, B2, G1, G2): Within legal limits
Packaging and Storage
As per the customer’s request, polypropylene bags and cartons.”
Storage Conditions:
Store in a cool, dry, and well-ventilated area
Avoid direct sunlight and high humidity
Storage Temp: 10–25°C
Humidity: Below 60%
Shelf Life
Up to 24 months under recommended storage conditions
Origin :Egypt
APPLICATION
Cooked in curries, stews, and soups
Used in salads and rice dishes
Ground into flour for traditional recipes
Rich plant-based protein for vegetarian meals
Popular in African, Indian, and Southern US cuisines
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