The residual total solids, carbohydrate, and protein contents of dehulled cowpea were determined after soaking at varied combinations of temperature and time; 32 degrees C, 45 degrees C, 60 degrees C, 75 degrees C, 90 degrees C and 30 min, 60 min, 120 min. The loss of total solids was more dependent on time rather than temperature. Optimum retention of total solids (62.5%) was at 60 degrees C/60 min, 90 degrees C/60 min, for protein (69.6%) and 45 degrees C/60 min, for carbohydrate (21.4% as sucrose) 60 degrees C/60 min. However the 1.5% and 0.6% losses of protein and carbohydrate, respectively, at 60 degrees C/60 min were considered insignificant. Hence, 60 degrees C/60 min was recommended for processing cowpea, during which period enzymes are inactivated and gelatinization delayed. Copyright (C) 1996 Elsevier Science Ltd.