EFFECT OF THERMAL PROCESSING ON CHEMICAL COMPOSITIONS, BIOACTIVE COMPOUNDS, AND ANTIOXIDANT ACTIVITIES OF COWPEA CULTIVARS

This study aimed to determine the effect of cooking on the centesimal compositions, the content of bioactive compounds, and antioxidant activities in beans of the cowpea cultivars. The beans were cooked without soaking (1:5 w/v) in a pressure cooker for 780 seconds. Statistical analysis was performe...

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Dades bibliogràfiques
Publicat a:Revista Caatinga
Autors principals: RODRIGO BARBOSA MONTEIRO CAVALCANTE, MARCOS ANTÔNIO DA MOTA ARAÚJO, MAURISRAEL DE MOURA ROCHA, REGILDA SARAIVA DOS REIS MOREIRA-ARAÚJO
Format: Artigo
Idioma:Inglês
Publicat: Universidade Federal Rural do Semi-Árido 2017
Matèries:
Agrociencias
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org
siir
client
) Walp
Accés en línia:https://www.redalyc.org/articulo.oa?id=237154415026
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