Cowpeas: Nutritional profile, processing methods and products—A review
NS Affrifah, RD Phillips, FK Saalia - Legume Science, 2022 - Wiley Online Library
Abstract Cowpea (Vigna unguiculata L. Walp) is an important pulse crop grown in sub‐
Saharan Africa and in parts of Asia and the Americas. It is a major starchy legume consumed …
Saharan Africa and in parts of Asia and the Americas. It is a major starchy legume consumed …
Prospective role of indigenous leafy vegetables as functional food ingredients
Indigenous leafy vegetables (ILVs) play a pivotal role in sustaining the lives of many people
of low socio-economic status who reside in rural areas of most developing countries. Such …
of low socio-economic status who reside in rural areas of most developing countries. Such …
Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta
Soy okara is a by‐product of soybean processing which offers immense potential to be
incorporated into the diverse food products due to its high nutritional and biological …
incorporated into the diverse food products due to its high nutritional and biological …
Functionality of Barley pasta supplemented with Mungbean flour: Cooking behavior, quality characteristics and morphological interactions
The present study investigates the influence of mungbean flour at different levels (10–40%)
in barley flour-based pasta on functional, pasting, cooking, textural, color, bioactive …
in barley flour-based pasta on functional, pasting, cooking, textural, color, bioactive …
Structural and quality evaluation of soy enriched functional noodles
Physicochemical and functional properties of refined wheat flour (RWF), soy flour (SF),
sorghum flour (SGF) as well as multigrain flour (MF) prepared with a blend of RWF (62.2%) …
sorghum flour (SGF) as well as multigrain flour (MF) prepared with a blend of RWF (62.2%) …
Effect of thermal and non-thermal processing on antioxidant potential of cowpea seeds
Legumes are a good source of bioactive components, besides being nutrient dense. These
components have antioxidant properties and have a protective role against free radicals …
components have antioxidant properties and have a protective role against free radicals …
Effect of coarse and superfine-ground wheat brans on the microstructure and quality attributes of dried white noodle
Wheat bran is widely used in the food industry to produce fibre-rich food products with
enhanced health benefits. The present study explored the effect of bran size reduction by …
enhanced health benefits. The present study explored the effect of bran size reduction by …
Study on optimization of removing cadmium by lactobacillus fermentation and its effect on physicochemical and quality properties of rice noodles
J Zhu, Y Chen, C Lv, W Wu, S Qin - Food Control, 2019 - Elsevier
In recent years, cadmium (Cd) contaminated rice has aroused widespread concerns about
the safety of rice or its products, and microbial fermentation has been proved to be a …
the safety of rice or its products, and microbial fermentation has been proved to be a …
Evaluation of the nutritional and quality characteristics of black carrot fortified instant noodles
Background: Black carrot (Daucus carota ssp. sativus var. Atrorubens Alef.) has fetched
increased interest in the recent years, primarily due to its colour, therapeutic and nutritional …
increased interest in the recent years, primarily due to its colour, therapeutic and nutritional …
Development and characterisation of barley‐based non‐conventional pasta supplemented with chickpea flour
Summary Chickpea flour was supplemented (10%–40%) with barley flour for making pasta
and evaluated for its quality attributes. Results showed that the increasing level of chickpea …
and evaluated for its quality attributes. Results showed that the increasing level of chickpea …