ISABB Journal of
Food and Agricultural Sciences

OFFICIAL PUBLICATION OF THE INTERNATIONAL SOCIETY OF AFRICAN BIOTECHNOLOGISTS AND BIOSCIENTISTS
  • Abbreviation: ISABB. J. Food and Agric. Sci.
  • Language: English
  • ISSN: 1937-3244
  • DOI: 10.5897/ISABB-JFAS
  • Start Year: 2011
  • Published Articles: 38

Full Length Research Paper

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

Omenna E. C.
  • Omenna E. C.
  • Institute of Agricultural Research and Training, Obafemi Awolowo University, P.M.B. 5029, Moor Plantation, Ibadan, Oyo State, Nigeria.
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Olanipekun O. T.
  • Olanipekun O. T.
  • Institute of Agricultural Research and Training, Obafemi Awolowo University, P.M.B. 5029, Moor Plantation, Ibadan, Oyo State, Nigeria.
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Kolade R. O.
  • Kolade R. O.
  • Federal College of Agriculture, Moor Plantation, Ibadan, Nigeria.
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  •  Received: 08 January 2016
  •  Accepted: 13 June 2016
  •  Published: 31 October 2016

How to cite this article

APA /
Omenna, E. C., Olanipekun, O. T., & Kolade, R. O. (2016). Effect of boiling, pressure cooking and germination on the nutritional and antinutrients content of cowpea (Vigna unguiculata). ISABB Journal of Food and Agricultural Sciences, 6(1), 1-8.
Chicago /
Omenna E. C., Olanipekun O. T. and Kolade R. O.. "Effect of boiling, pressure cooking and germination on the nutritional and antinutrients content of cowpea (Vigna unguiculata)." ISABB Journal of Food and Agricultural Sciences 6, no. 1 (2016): 1-8.
MLA /
Omenna E. C., Olanipekun O. T. and Kolade R. O.. "Effect of boiling, pressure cooking and germination on the nutritional and antinutrients content of cowpea (Vigna unguiculata)." ISABB Journal of Food and Agricultural Sciences 6.1 (2016): 1-8.
DOI /
https://doi.org/10.5897/ISABB-JFAS2016.0036
URL /
https://academicjournals.org/journal/ISABB-JFAS/article-abstract/5DDCEC161368

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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