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Pasting Properties of Cowpea Flour: Effects of Soaking and Decortication Method

✍ Scribed by Henshaw, Folake O.; McWatters, Kay H.; Oguntunde, A. Omotayo; Phillips, R. Dixon


Book ID
127038816
Publisher
American Chemical Society
Year
1996
Tongue
English
Weight
129 KB
Volume
44
Category
Article
ISSN
0021-8561

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Effect of soaking, cooking and crude Ξ±-g
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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