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Nutritional Composition, Total Polyphenol Content, and Antioxidant Activity of Traditionally Processed Parole (Vigna unguiculata) Seed—A Wild Cowpea of Bangladesh

This study evaluated the effects of boiling and pressure cooking on the nutritional composition, total polyphenol content (TPC), and antioxidant activity of unconventional cowpea ("parole") from the Chittagong region of Bangladesh. Parole seeds subjected to pressure cooking exhibited a hig...

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Gardado en:
Principais autores: Anjuman Rahman Lucky, Most. Khadiza Khatun, Tahmina Akter, Jannatul Ferdous, Md. Mansur Rahman, Rehena Parvin, Md. Anisur Rahman Mazumder, Md. Rezwanul Haque
Formato: Artigo
Idioma:Inglês
Publicado: Farm to Fork Foundation 2025-04-01
Series:Fundamental and Applied Agriculture
Assuntos:
cowpea
boiling
pressure cooking
nutrient profile
total polyphenol content
antioxidant activity
Acceso en liña:http://www.ejmanager.com/fulltextpdf.php?mno=294645
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