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International Journal of Food Sciences and Nutrition Volume 49, 1998 - Issue 5
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Original Article

Effect of processing on some properties of cowpea (Vigna unguiculata), seed, protein, starch, flour and akara

N. J. Enwere Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria
,
K. H. McWatters Department of Food Science and Technology, College of Agriculture and Environmental Sciences, Georgia, Experiment Station, The University of Georgia, Griffin, Georgia, 30223–1797, USA
&
R. D. Phillips Department of Food Science and Technology, College of Agriculture and Environmental Sciences, Georgia, Experiment Station, The University of Georgia, Griffin, Georgia, 30223–1797, USA
Pages 365-373 | Published online: 06 Jul 2009

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Innocent Maseko, Yacob G Beletse, Noluyolo Nogemane, CP du Plooy & Tafadzwanashe Mabhaudhi. (2015) Growth, physiology and yield responses of Amaranthus cruentus, Corchorus olitorius and Vigna unguiculata to plant density under drip-irrigated commercial production. South African Journal of Plant and Soil 32:2, pages 87-94.
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Articles from other publishers (19)

Siddhant Ranjan Padhi, Racheal John, Arti Bartwal, Kuldeep Tripathi, Kavita Gupta, Dhammaprakash Pandhari Wankhede, Gyan Prakash Mishra, Sanjeev Kumar, Jai Chand Rana, Amritbir Riar & Rakesh Bhardwaj. (2022) Development and optimization of NIRS prediction models for simultaneous multi-trait assessment in diverse cowpea germplasm. Frontiers in Nutrition 9.
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Matthew Olusola Oluwamukomi & Olaide Samuel Lawal. 2020. Textural Characteristics of World Foods. Textural Characteristics of World Foods 361 383 .
Eman A.M. Mahmoud, Shereen L. Nassef & Amany M.M. Basuny. (2012) Production of high protein quality noodles using wheat flour fortified with different protein products from lupine. Annals of Agricultural Sciences 57:2, pages 105-112.
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María V. Avanza, María G. Chaves, Belén A. Acevedo & María C. Añón. (2012) Functional properties and microstructure of cowpea cultivated in north-east Argentina. LWT 49:1, pages 123-130.
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Sila Bhattacharya & N. G. Malleshi. (2011) Physical, chemical and nutritional characteristics of premature-processed and matured green legumes. Journal of Food Science and Technology 49:4, pages 459-466.
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T. K. LimT. K. Lim. 2012. Edible Medicinal And Non-Medicinal Plants. Edible Medicinal And Non-Medicinal Plants 976 988 .
J.A. Gallegos-Infante, N.E. Rocha-Guzman, R.F. Gonzalez-Laredo, L.A. Ochoa-Martínez, N. Corzo, L.A. Bello-Perez, L. Medina-Torres & L.E. Peralta-Alvarez. (2010) Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.). Food Chemistry 119:4, pages 1544-1549.
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Lam-Son Phan Tran & Henry T. Nguyen. 2009. Nitrogen Fixation in Crop Production. Nitrogen Fixation in Crop Production 265 307 .
Mei-Li Zhang, Ju-Lin Gao & Hai-Xia Yang. (2009) Functional Properties of 7s Globulin Extracted from Cowpea Vicilins. Cereal Chemistry Journal 86:3, pages 261-266.
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F.O. HENSHAW, K.H. MCWATTERS & J.O. AKINGBALA. (2009) SENSORY PROPERTIES OF AKARA (FRIED COWPEA PASTE) AND MOINMOIN (STEAMED COWPEA PASTE) PREPARED FROM FIVE VARIETIES OF COWPEA FLOUR. Journal of Sensory Studies 24:2, pages 234-242.
Crossref
MELISSA A. VANCHINA, MANJEET S. CHINNAN & KAY H. MCWATTERS. (2007) QUALITY AND CONSUMER ACCEPTANCE OF AKARA (FRIED COWPEA PASTE) PROCESSED FROM WET- AND DRY-MILLED COWPEA (VIGNA UNGUICULATA) MEAL WITH SPECIFIED PARTICLE SIZE DISTRIBUTION. Journal of Food Quality 30:3, pages 309-329.
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M.A. VANCHINA, M.S. CHINNAN & K.H. MCWATTERS. (2006) EFFECT OF PROCESSING VARIABLES OF COWPEA (VIGNA UNGUICULATA) MEAL ON THE FUNCTIONAL PROPERTIES OF COWPEA PASTE AND QUALITY OF AKARA (FRIED COWPEA PASTE). Journal of Food Quality 29:5, pages 552-566.
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M.A. Plahar, Y.-C. Hung, K.H. McWatters, R.D. Phillips & M.S. Chinnan. (2006) Effect of saponins on the physical characteristics, composition and quality of akara (fried cowpea paste) made from non-decorticated cream cowpeas. LWT - Food Science and Technology 39:3, pages 275-284.
Crossref
Abril Lecuona‐Villanueva, Juan Torruco‐Uco, Luis Chel‐Guerrero & David Betancur‐Ancona. (2006) Physicochemical Characterization of Mexican Cowpea ( Vigna unguiculata ) Tailing Starch . Starch - Stärke 58:1, pages 25-34.
Crossref
Jin‐Young Park, Minerva A Plahar, Yen‐Con Hung, Kay H McWatters & Jong‐Bang Eun. (2005) Effect of saponins on the foam/flow properties of paste and physical characteristics of akara made from decorticated black‐eyed cowpeas. Journal of the Science of Food and Agriculture 85:11, pages 1845-1851.
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M. Granito, A. Torres, J. Frias, M. Guerra & C. Vidal-Valverde. (2004) Influence of fermentation on the nutritional value of two varieties of Vigna sinensis. European Food Research and Technology 220:2, pages 176-181.
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Alessandra Rangel, Gilberto B. Domont, Cristiana Pedrosa & Sérgio T. Ferreira. (2003) Functional Properties of Purified Vicilins from Cowpea ( Vigna unguiculata ) and Pea ( Pisum sativum ) and Cowpea Protein Isolate . Journal of Agricultural and Food Chemistry 51:19, pages 5792-5797.
Crossref
P. Kethireddipalli, Y.‐C. Hung, R.D. Phillips & K.H. Mcwatters. (2006) Evaluating the Role of Cell Wall Material and Soluble Protein in the Functionality of Cowpea ( Vigna unguiculata ) Pastes . Journal of Food Science 67:1, pages 53-59.
Crossref
W.L. Kerr, C.D.W. Ward, K.H. McWatters & A.V.A. Resurreccion. (2001) Milling and particle size of cowpea flour and snack chip quality. Food Research International 34:1, pages 39-45.
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