Technological, physico‐chemical and sensory changes during cowpea processing into shô basi, a couscous‐like product from Sahelian Africa
Abstract Shô basi is a traditional Sahelian couscous‐like product obtained essentially by dehulling and milling white cowpeas, granulating the moistened resulting flour, steaming, and sun‐drying the obtained granules. To comply with market demand and ensure continuous production year‐round, processo...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-03-01
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| Series: | Legume Science |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/leg3.115 |