Cultivar and processing effects on the pasting characteristics, tannin content and protein quality and digestibility of cowpea (Vigna unguiculata)

Plant Foods for Human Nutrition

Volumn 51, Issue 4, 1997, Pages 343-356

  Plahar, W A ^a   Annan, N T ^a   Nti, C A ^b  

^a Food Research Institute Ghana   (Ghana)

^b UNIVERSITY OF GHANA   (Ghana)

Author keywords

Cowpea cultivars; Dehulling; Digestibility; Protein quality; Roasting; Tannins

Indexed keywords

AMINO ACID; TANNIN;

ARTICLE; CHEMISTRY; DIGESTION; FOOD HANDLING; GHANA; HEAT; LEGUME; MEDICINAL PLANT; METABOLISM; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; PLANT SEED; PROTEIN INTAKE; VISCOSITY;

AMINO ACIDS; CHEMISTRY, PHYSICAL; DIETARY PROTEINS; DIGESTION; FABACEAE; FOOD HANDLING; GHANA; HEAT; HYDROLYZABLE TANNINS; NUTRITIVE VALUE; PLANTS, MEDICINAL; SEEDS; VISCOSITY;

EID: 0031398043     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1007994612607     Document Type: Article

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