Combined impact of freezing and soaking times on different cowpea varieties' flour functionality and resultant gel strength, sensory and product yield of moi-moi

Combined impact of freezing and soaking times on different cowpea varieties' flour functionality and resultant gel strength, sensory and product yield of moi-moi

The preparation of moi-moi either from cowpea flour (processed by dry-milling) or paste (processed by wet-milling) has evolved from the indigenous processing methods. Feasibly, freezing should enhance the characteristics of the cowpea grain, and when combined with conventional processing, help to im...

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Bibliographic Details
Main Authors: Ikechukwu O. Amagwula, Chijioke M. Osuji, Gloria C. Omeire, Chinaza G. Awuchi, Charles Odilichukwu R. Okpala
Format: Article
Language:English
Published: AIMS Press 2022-09-01
Series:AIMS Agriculture and Food
Subjects:
vigna unguiculata
functionality
freezing
gel strength
moi-moi
soaking time
Online Access:https://www.aimspress.com/article/doi/10.3934/agrfood.2022047?viewType=HTML

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https://www.aimspress.com/article/doi/10.3934/agrfood.2022047?viewType=HTML

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