VARIETAL DIFFERENCES IN CHEMICAL CHARACTERISTICS RELATED TO COOKING QUALITY OF COWPEA
- 1 September 1983
- journal article
- research article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 7 (3) , 143-150
- https://doi.org/10.1111/j.1745-4549.1983.tb00672.x
Abstract
Thirteen cowpea varieties were tested for soaking rate and cooking quality. The rate of water imbibition was not related to cooking time. Cooking time varied between 41.5-135 min. Cooking resulted in losses of 5.2-69.5% for Ca, 13.9-33.3% for Mg, 12.6-22.2% for phytic acid and 45.7-63.1% for pectin. Among the chemical characteristics measured, only phytic acid content was moderately correlated with cooking time.This publication has 13 references indexed in Scilit:
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