Use of two varieties of hard-to-cook beans (Phaseolus vulgaris) and cowpeas (Vigna unguiculata) in the processing of koki (a steamed legume product)

Plant Foods for Human Nutrition

Volumn 54, Issue 2, 1999, Pages 131-150

  Mbofung, C M F ^a   Rigby, N ^b   Waldron, K ^b  

^a UNIVERSITY OF NGAOUNDERE   (Cameroon)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Antinutrient; Beans; Cowpea; Digestion; Hard to Cook; Koki; Nutrition; Sensory analysis

Indexed keywords

AMINO ACID; VEGETABLE PROTEIN;

ARTICLE; COMPARATIVE STUDY; DIGESTION; FOOD ANALYSIS; FOOD HANDLING; HUMAN; LEGUME; MEDICINAL PLANT; METHODOLOGY; NUTRITIONAL VALUE; PEA; TASTE;

AMINO ACIDS; DIGESTION; FABACEAE; FOOD ANALYSIS; FOOD HANDLING; HUMANS; NUTRITIVE VALUE; PEAS; PLANT PROTEINS; PLANTS, MEDICINAL; TASTE;

PHASEOLUS (ANGIOSPERM); PHASEOLUS VULGARIS; PISUM SATIVUM; VIGNA UNGUICULATA;

EID: 0033450955     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008169000428     Document Type: Article

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