الفهرس 
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Abstract
This work aimed to study cooking quality attributes of seeds ofsome cowpea genotypes, morphologically, biochemically and molecularly before and after cooking procedures. For this purpose, seeds of fourteen cowpea genotypes differing in their physical and chemical properties were subjected to seven cooking treatments.
Analysis of variance exhibited significant differences among these genotypes for all cooking attributes before or after cooking procedure, reflecting significant genotypic and heritability estimates. Cooking time seemed to be the main indicator to detect cooking quality. Microwaves treatment manifested the shortest cooking time compared with the other treatments, which appeared as a new approach to improve cooking quality of cowpea seeds.
Seed storage protein electrophoresis, SDS-PAGE, analysis revealed detection of eighteen and twelve bands among the uncooked and cooked seeds of the studied cowpea genotypes, respectively. The detected protein banding patterns assured the presence of genetic biochemical polymorphism among these cowpea genotypes.
Screening the SSR and ISSR primers revealed a total of 447 and 892 bands, respectively among the studies cowpea genotypes. These bands varied in their banding size and some unique and common bands were detected which might use as molecular markers. The use of SSR and ISSR primers gave a clear idea as effective tool in assessing and detecting genetic molecular polymorphism among cowpea genotypes.