Effect of Heat Treatments on Nutritional Quality of Cowpea (Vigna unguiculata)

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Authors

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

Abstract

Cowpea is a good source of energy, protein, vitamins, minerals and dietary fibre. It provides 20.07 to 24.6 per cent of crude protein, 1.77 to 1.96 per cent of fat and 4.27 to 4.95 per cent of crude fibre.

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Published

2011-01-01

How to Cite

Bains, K., Deol, J., & Brar, J. K. (2011). Effect of Heat Treatments on Nutritional Quality of Cowpea (<I>Vigna unguiculata</I>). The Indian Journal of Nutrition and Dietetics, 48(1), 26–33. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/4693

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Original Articles