Cowpeas: Nutritional profile, processing methods and products—A review
Author:
Affiliation:
1. Department of Food Process Engineering University of Ghana Legon Ghana
2. Department of Food Science and Technology University of Georgia Griffin Georgia USA
Publisher
Wiley
Subject
Pharmacology (medical)
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/leg3.131
Reference83 articles.
1. Functional Properties of Raw and Heat Processed Cowpea (Vigna unguiculata, Walp) Flour
2. Effect of microfluidization on microstructure, protein profile and physicochemical properties of whole cowpea flours
3. Impact of traditional processing on proximate composition, folate, mineral, phytate, and alpha-galacto-oligosaccharide contents of two West African cowpea (Vigna unguiculata L. Walp) based doughnuts
4. Studies on deep-fat fried snacks from some cereals and legumes
5. Phenolic composition and antioxidant properties of koose, a deep-fat fried cowpea cake
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