Evaluation of selected food attributes of four advanced lines of ungerminated and germinated Nigerian cowpea (Vigna unguiculata (L.) Walp.)

Plant Foods for Human Nutrition

Volumn 56, Issue 1, 2001, Pages 61-73

  Giami, S Y ^a   Akusu, M O ^a   Emelike, J N ^a  

^a RIVERS STATE UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Nigeria)

Author keywords

Chemical composition; Cowpea cultivars; Functional properties; Germination

Indexed keywords

IRON; PHENOL DERIVATIVE; PHYTIC ACID; VEGETABLE PROTEIN;

ABSORPTION; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DIGESTION; EVALUATION; FAT INTAKE; GERMINATION; LEGUME; MEDICINAL PLANT; METABOLISM; NIGERIA; PHYSIOLOGY; PLANT SEED;

ABSORPTION; DIETARY FATS; DIGESTION; FABACEAE; GERMINATION; IRON; NIGERIA; PHENOLS; PHYTIC ACID; PLANT PROTEINS; PLANTS, MEDICINAL; SEEDS;

VIGNA UNGUICULATA;

EID: 0035139562     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008180419937     Document Type: Article

References (21)

1. Weaning practices and weaning foods of the Hausas, Yorubas and Ibos of Nigeria
2. Cowpea flour performance in 'akara' and 'moin-moin' preparations
3. Development of improved cowpea varieties in Africa
4. Varietal differences in chemical characteristics related to cooking quality of cowpea
5. Physicochemical characteristics of 18 cultivaters of Nigerian cowpeas (Vigna unquiculata) and their cooking properties
6. Effect of processing on the trypsin inhibitor, haemag-glutinin, tannic acid and phytic acid contents of seeds of ten cowpea varieties
7. Effect of processing on the proximate composition and functional properties of cowpea (Vigna unguiculata) flour
8. Physiocochemical properties and cooking quality of four new cultivars of Nigerian cowpea (Vigna unguiculata L. Walp.)
9. Changes in the levels of polyphenols in three pear varieties during bud development
10. A method for phytic acid determination in wheat and wheat fractions
11. Chemical composition and functional properties of raw, heat-treated and partially proteolysed wild mango (Irvingia gabonensis) seed flour
12. Composition and food potentials of dry and germinated legume seeds and their sprouts
13. Effect of cooking on polyphenolic content of some Nigerian legumes and cereals
14. Effects of processing methods on phytic aid level and some constituents in bambara groundnut (Vigna subterranea) and pigeon pea (Cajanus cajan)
15. Phytate: Its chemistry, occurrence, food interactions, nutritional significance and methods of analysis
16. Effect of germination on the proximate composition and nutritional quality of winged bean (Psophocarpus tetragonolobus) seeds
17. Composition and functional properties of unprocessed and locally processed seeds from three underutilized food sources in Nigeria
18. Functionality of cowpea meal and flour in selected foods
19. Development of weaning foods with high calorie density and low hot-paste viscosity using traditional technologies