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EFFECT OF PROCESSING ON PROXIMATE COMPOSITION OF COWPEA (VIGNA UNGUICULATA)

Article Id: ARCC5222 | Page : 11-14
Citation :- EFFECT OF PROCESSING ON PROXIMATE COMPOSITION OF COWPEA (VIGNA UNGUICULATA).Asian Journal of Dairy and Food Research.2007.(26):11-14
Rekha Sinha *, Asha Kwatra, and Salil Sehgal,
Address : Department of Foods and Nutrition, College of Home Science CCS, Haryana , Agric4ltural, University, Hisar - 125004, India

Abstract

The effect of different processing and cooking methods on the proximate composition
of one cultivar of cowpea were investigated. Soaking of seeds produced a significant (P~"0.05)
decrease in ash content, and this loss increasedvJith increase in the period of soaking. The level
of protein and ash content decreased significantly W~"0.05) during both ordinary and pressure
cooking. Germination produced significant increase in protein and ash content. while fat content
decreased.

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