Cowpea storage showed a big problems in post-haverst systems and the synthetics antimicrobials using are dangerous for the population. The object of this study has been to develop effective method of cowpea preservation by essentials oils. In this context, the essays of cowpea preservation with essentials oils extracted from Pimenta racemosa and Syzygium aromaticum were investigated. The biochemical and sensory characteristics of seeds after preservation by the products were then estimated. The results of the microbiological analyses revealed that a significant reduction (p > 5 %) of the fungal flora in the samples of cowpea seeds preserved with essential oil, compared with untreated samples. The nutritional analyses indicated that both varieties of cowpea studied are rich in proteins and in minerals. The seeds of cowpea preserved by essentials oils improve its organoleptic characteristics with an incidence on the taste and the aroma of products.