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Stability of protein digestibility and composition of cowpea vigna unguiculata l. walp. during sealed storage at different temperatures



Stability of protein digestibility and composition of cowpea vigna unguiculata l. walp. during sealed storage at different temperatures



International Journal of Food Science and Technology 23(3): 293-296



Whole grains and flours of two cultivars of cowpea (Vigna unguiculata) were stored sealed at steady temperatures of 0, 20 and 55.degree.C, and 11-13% moisture for 7 months. The pH, soluble sugars, free amino nitrogen, titrable acidity, and protein digestibility decreased at 55.degree. C. The changes varied with cultivar and between the flours and the grains stored at 0 and 20.degree. C. All changes, except titratable acidity in white cowpea flour, were strongly correlated with increasing storage temperature.

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Accession: 006469994

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DOI: 10.1111/j.1365-2621.1988.tb00582.x


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