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Thermal properties of ground and hydrated cowpea

✍ Scribed by K.A. Taiwo; C.T. Akanbi; O.O. Ajibola

Publisher
Elsevier Science
Year
1996
Tongue
English
Weight
496 KB
Volume
29
Category
Article
ISSN
0260-8774

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## Abstract The thermal properties of 12 varieties of cowpea flour were studied by differential scanning calorimetry (DSC). Flour samples were prepared to a paste of 60% moisture content and sealed in standard DSC pans. Samples were scanned at a heating rate of 5Β°C/min over a scan range of 40–130Β°C