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Effect of Different Storage and Cooking Methods on Some Biochemical, Nutritional and Sensory Characteristics of Cowpea (Vigna unguiculata L. Walp)

โœ Scribed by O. ONAYEMI; O. A. OSIBOGUN; OBEMBE O.

Book ID
108811358
Publisher
Institute of Food Technologists
Year
1986
Tongue
English
Weight
549 KB
Volume
51
Category
Article
ISSN
0022-1147

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Hydrothermal treatments of two cowpea (V
Hydrothermal treatments of two cowpea (Vigna unguiculata L. Walp) varieties: effect of micronisation on physicochemical and structural characteristics
โœ Agnes M Mwangwela; Ralph D Waniska; Amanda Minnaar ๐Ÿ“‚ Article ๐Ÿ“… 2005 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 888 KB

## Abstract The effects of a hydrothermal treatment consisting of tempering (to 41% moisture) and heating to 153 ยฐC (micronisation) on the structural and physicochemical characteristics of two cowpea varieties were studied. The untreated varieties had similar cooking times, although cooked Bechuana