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Effects of Storage, Soaking and Cooking Method on Cookability of Cowpeas

✍ Scribed by Keshun Liu; Kay H. McWatters

Book ID
115609916
Publisher
Elsevier Science
Year
1994
Tongue
English
Weight
25 KB
Volume
27
Category
Article
ISSN
1096-1127

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## Abstract Abstract: The effects of soaking, cooking and crude α‐galactosidase treatment on the level of stachyose and raffinose present in cowpea flours were investigated. Soaking for 16 h resulted in an average reduction of 26Β·2% for stachyose and 28Β·0% for raffinose, while cooking for 50 min re