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Physicochemical properties and cooking quality of four new cultivars of Nigerian cowpea (Vigna unguiculata L walp)

✍ Scribed by Sunday Y. Giami; Uzodima I. Okwechime

Publisher
John Wiley and Sons
Year
1993
Tongue
English
Weight
469 KB
Volume
63
Category
Article
ISSN
0022-5142

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