ABSTRACT
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.
KEYWORDS
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