Use of two varieties of hard-to-cook beans (Phaseolus vulgaris) and cowpeas (Vigna unguiculata) in the processing of koki (a steamed legume product)
- 1 January 1999
- journal article
- research article
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 54 (2) , 131-150
- https://doi.org/10.1023/a:1008169000428
Abstract
Koki is a nutritious cowpea-based food product usually processed by steam cooking whipped cowpea (Vigna unguiculata) paste mixed with spices and palm oil. A study was carried out to investigate the...Keywords
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