Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas (<i>Vigna unguiculata</i>), Chickpeas (<i>Cicer arietinum</i>) and Kidney Beans (<i>Phaseolus vulgaris</i>)
Legumes are an economical source of protein, starch, dietary fibre, fatty acids, vitamins and minerals. However, they are not as fully utilised, due to volatile compounds contributing to their undesirable odour. The purpose of this work was to understand the processing time’s effect on the legumes’...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-11-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/27/23/8204 |