Effect of processing techniques on the contents of flatulence factors and emulsion properties of cowpea (<i>Vigna unguiculata</i>)
The effect of some processing techniques (germination boiling and dehulling) on the soluble sugar contents and the emulsion property of processed flour were studied. Results show that germination significantly reduced the raffinose level from the third to the fifth day sprouting period (P0.05). The...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Joint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP)
2005-11-01
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| Series: | Journal of Applied Sciences and Environmental Management |
| Online Access: | https://www.ajol.info/index.php/jasem/article/view/17293 |