Asian Journal of Dairy and Food Research, volume 26 issue 1 (march 2007) : 11-14

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

Rekha Sinha *, Asha Kwatra, , Salil Sehgal,
1Department of Foods and Nutrition, College of Home Science CCS, Haryana , Agric4ltural, University, Hisar - 125004, India
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Cite article:- * Sinha Rekha, Kwatra Asha, Sehgal Salil (2024). EFFECT OF PROCESSING ON PROXIMATE COMPOSITION OF COWPEA (VIGNA UNGUICULATA). Asian Journal of Dairy and Food Research. 26(1): 11-14. doi: .
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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