ISABB Journal of
Food and Agricultural Sciences

  • Abbreviation: ISABB. J. Food and Agric. Sci.
  • Language: English
  • ISSN: 1937-3244
  • DOI: 10.5897/ISABB-JFAS
  • Start Year: 2011
  • Published Articles: 28

Table of Content: October 2016; 6(1)

October 2016

Effect of boiling, pressure cooking and germination on the nutritional and antinutrients content of cowpea (Vigna unguiculata)

The study was conducted to investigate the effect of boiling, pressure cooking and germination on the proximate, nutrients, amino acids and anti-nutrients content of cowpea (Vigna unguiculata). The results showed that the germinated cowpeas (GMC) had the highest value of crude protein (22.89%), crude fat (3.81%) and crude fibre (2.10%) followed by raw cowpeas (RWC) and pressure cooked cowpeas (PCC) while boiled cowpeas...

Author(s): Omenna E. C., Olanipekun O. T. and Kolade R. O.