Micronisation and hot-air roasting as pre-treatments to control hard-to-cook phenomenon in cowpeas

Micronisation and hot-air roasting as pre-treatments to control hard-to-cook phenomenon in cowpeas

Cowpea (Vigna unguiculata (L.) Walp.) is one of the most important grain legume in sub- Saharan Africa. It is an important source of affordable dietary proteins for the low-income populations. Cowpeas develop hard-to-cook (HTC) defect during storage at high temperaturehigh humidity (HTHH) conditions...

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Bibliographic Details
Main Author: Ndungu, Eric Kimondo
Other Authors: Emmambux, Mohammad Naushad
Language:en
Published: University of Pretoria 2017
Subjects:
UCTD
Online Access:http://hdl.handle.net/2263/60845
Ndungu, EK 2017, Micronisation and hot-air roasting as pre-treatments to control hard-to-cook phenomenon in cowpeas, PhD Thesis, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/60845>

Internet

http://hdl.handle.net/2263/60845
Ndungu, EK 2017, Micronisation and hot-air roasting as pre-treatments to control hard-to-cook phenomenon in cowpeas, PhD Thesis, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/60845>

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