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Effect of cowpea seed drying temperature and wet milling on the rheological properties of moin-moin paste and gel



Effect of cowpea seed drying temperature and wet milling on the rheological properties of moin-moin paste and gel



Agro Science Journal of Tropical Agriculture, Food, Environment and Extension 1(2): 42-51



The effects of cowpea seed drying temperature and wet-milling on the viscosity of moin-moin paste and texture (rheology) of moin-moin gel were studied. The large brown eye Kano white cowpea seeds were soaked in water at 25 degrees C for 5 minutes, drained and dried at temperatures between 30 and 120 degrees C, decorticated and dry milled into flour. Decorticated cowpea seeds dried at 30 degrees C were soaked in cold water at 25 degrees C for 1.5 hours and wet milled into paste.

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Accession: 003726146

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