Effect of Stages of Development on Sensory and Nutritional Characteristics of Cowpea Pods (Vigna unguiculata)


Affiliations

  • Punjab Agricultural University, Department of Food and Nutrition, Ludhiana, 141004, India

Abstract

Legumes have long been a part of traditional diets in Asia, Africa and South America, which includes most of the world's developing countries. Like other legumes, cowpea is a good source of energy, protein, vitamins, minerals and dietary fibre. Harvested dry grains are commonly consumed. The tender pods of cowpea are valued as vegetable as such or as an ingredient in many food preparations.

Subject Discipline

Food Science and Technology

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