Effect of soaking, dehulling and fermentation on the oligosaccharides and nutrient content of cowpeas (Vigna unguiculata)

Food Chemistry

Volumn 41, Issue 1, 1991, Pages 43-53

  Akinyele, I O ^a   Akinlosotu, A ^a  

^a UNIVERSITY OF IBADAN   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

OLIGOSACCHARIDE;

ARTICLE; FERMENTATION; FOOD PROCESSING; NONHUMAN; NUTRIENT; PLANT SEED;

EID: 0025783303     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(91)90130-G     Document Type: Article

References (12)

1. Colorimetric Method for Determination of Sugars and Related Substances
2. Perceptions of mothers on medical problems associated with cowpea consumption
3. Colorimetric determination of phosphorus as molybdivanadiphosphoric acid
4. Effect of processing on flatus producing factors in legumes
5. Utilization of oligosaccharides by lactic acid bacteria during fermentation of soy milk
6. Alpha galactosidase activity of lactobacilli
7. Chemical studies on some Nigerian pulses
8. Oligosaccharide content of 20 varieties of cowpeas in Nigeria
9. Changes in oligosaccharides during germination and cooking of black grain (Phaseolus mungo) and fermentation of black grain with rice (Oryza sativa L.) blend
10. Nutritive quality of fermented cowpeas (Vigna sinensis) and chick peas (Cicer arietinum)