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Volumn 36, Issue 4, 1996, Pages 229-236

Suitability of high-yielding cowpea cultivars for koose, a traditional fried paste of Ghana

Author keywords

acceptability; akara; breeding; cowpea; high yielding; koose

Indexed keywords

ALLIUM CEPA; ARACHIS HYPOGAEA;

EID: 0030513108     PISSN: 00413291     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (4)

References (12)
  • 1
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    • Effect of cooking, germination and fermentation on the chemical composition of Nigerian cowpea
    • Akpapunam M.A. and Achinewhu S.C. (1985) Effect of cooking, germination and fermentation on the chemical composition of Nigerian cowpea. Qualitas Plantarum Plant Foods for Human Nutrition 35, 353-358.
    • (1985) Qualitas Plantarum Plant Foods for Human Nutrition , vol.35 , pp. 353-358
    • Akpapunam, M.A.1    Achinewhu, S.C.2
  • 2
    • 84987300001 scopus 로고
    • Microbiological quality of cowpea paste used to prepare Nigerian akara
    • Bulgarelli M.A., Beuchat L.R. and McWatters K.H (1988) Microbiological quality of cowpea paste used to prepare Nigerian akara Journal of Food Science 53, 442-444, 449.
    • (1988) Journal of Food Science , vol.53 , pp. 442-444
    • Bulgarelli, M.A.1    Beuchat, L.R.2    McWatters, K.H.3
  • 3
    • 84987357772 scopus 로고
    • Influence of indigenous microflora on some chemical properties of cowpea paste
    • Bulgarelli M.A. and Beuchat L.R. (1990) Influence of indigenous microflora on some chemical properties of cowpea paste. Journal of Food Science 55, 141-145.
    • (1990) Journal of Food Science , vol.55 , pp. 141-145
    • Bulgarelli, M.A.1    Beuchat, L.R.2
  • 4
    • 0027215429 scopus 로고
    • Effect of processing on the proximate composition and functional properties of cowpea (Vigna unguiculata) flour
    • Giami S. (1993) Effect of processing on the proximate composition and functional properties of cowpea (Vigna unguiculata) flour. Food Chemistry 47, 153-158.
    • (1993) Food Chemistry , vol.47 , pp. 153-158
    • Giami, S.1
  • 6
    • 0001718021 scopus 로고
    • Effect of local food processing on phytate levels in cassava, cocoyam, yam, maize, sorghum, rice, cowpea and soybean
    • Marfo E.K., Simpson B.K., Idowu J.S. and Oke O.L. (1990) Effect of local food processing on phytate levels in cassava, cocoyam, yam, maize, sorghum, rice, cowpea and soybean. Journal of Agriculture and Food Chemistry 38, 1580-1585.
    • (1990) Journal of Agriculture and Food Chemistry , vol.38 , pp. 1580-1585
    • Marfo, E.K.1    Simpson, B.K.2    Idowu, J.S.3    Oke, O.L.4
  • 7
    • 0003063780 scopus 로고
    • Cowpea flour performance in akara and moin-moin preparations
    • Ngoddy P.O., Enwere N.J. and Onuorah V.I. (1986) Cowpea flour performance in akara and moin-moin preparations Tropical Science 26, 101-119.
    • (1986) Tropical Science , vol.26 , pp. 101-119
    • Ngoddy, P.O.1    Enwere, N.J.2    Onuorah, V.I.3
  • 8
    • 0028338667 scopus 로고
    • Investigation of the presence of biogenic amines and ethyl carbamate in kenkey made with maize and maize-cowpea mixtures as influenced by process conditions
    • Nout M.J.R., Nche P.F. and Hollman P.C.H. (1994) Investigation of the presence of biogenic amines and ethyl carbamate in kenkey made with maize and maize-cowpea mixtures as influenced by process conditions. Food Additives and Contaminants 11, 397-402.
    • (1994) Food Additives and Contaminants , vol.11 , pp. 397-402
    • Nout, M.J.R.1    Nche, P.F.2    Hollman, P.C.H.3
  • 9
    • 0346155316 scopus 로고
    • Batter properties of yellow pea flour with respect to akla preparation
    • Osei-Yaw A and Powers J.R. (1986) Batter properties of yellow pea flour with respect to akla preparation. Cereal Chemistry 63, 506-511.
    • (1986) Cereal Chemistry , vol.63 , pp. 506-511
    • Osei-Yaw, A.1    Powers, J.R.2
  • 11
    • 0012141061 scopus 로고
    • Some functional characteristics of cowpea (Vigna unguiculata), Bambara beans (Voandzeia subterranea) and their products
    • Sefa-Dedeh S. and Yiadom-Farye N.A. (1988) Some functional characteristics of cowpea (Vigna unguiculata), Bambara beans (Voandzeia subterranea) and their products. Canadian Institute of Food Science and Technology Journal 21, 266-270.
    • (1988) Canadian Institute of Food Science and Technology Journal , vol.21 , pp. 266-270
    • Sefa-Dedeh, S.1    Yiadom-Farye, N.A.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.