Journal of Food Science · 1988 · 167 citations · 13 references
AgricultureFood ScienceNutritional SciencesFood AnalysisFood ChemistryFood ProcessingFood CompositionFood DryingMoisture AnalysisProtein AnalysisProtein NutritionProteins In FoodsGel ElectrophoresisProtein SolubilityProtein Solubility AnalysisProtein Solubility ChangesSpecific GravityViscosityWater AbsorptionWater Absorption Capacity
ABSTRACT The efficiency of decorticating cowpeas was improved by hydrating to 25%, then drying to ˜10% moisture. Effects of drying temperature (50°, 70°, 90°, 110°, and 130°C) on functional and nutritional properties of cowpea meal were assessed. Extraction rate (yield) was unaffected by heating. Average particle size and water absorption of meal were greatest for intermediate temperatures. Starch was not gelatinized at any temperature. Reduction in protein solubility, which occurred at temperature 90°C., was associated with changes in gel electrophoresis patterns. Protein solubility was negatively correlated with previously reported values for specific gravity and apparent viscosity of cowpea pastes. Increases in drying temperature reduced thiamin content and increased browning of the meal.
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Degree of Gelatinisation of Cooked Rice
G. G. Birch, R. J. Priestley · Starch - Stärke · 1973 · 126 citations
Cowpea flour performance in akara and moin-moin preparations.
Ngoddy Po, Enwere Nj, Onuorah Vi · Tropical Science · 1986 · 65 citations