Cowpea flour: A potential ingredient in food products |
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Authors: | Witoon Prinyawiwatkul Kay H. McWatters Larry R. Beuchat R. Dixon Phillips Dr. Mark A. Uebersak |
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Affiliation: | 1. Center for Food Safety and Quality Enhancement, Department of Food Science and Technology , University of Georgia , Griffin, GA, 30223–1797;2. Dept. of Food Science , Michigan State University , 135 Food Science, East Lansing, MI, 48824 |
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Abstract: | Cowpeas (Vigna unguiculata L. Walp) are an important grain legume in East and West African countries as well as in other developing countries. The U.S. is the only developed country producing large amounts of cowpeas. High protein (18 to 35%) and carbohydrate (50 to 65%) contents, together with an amino acid pattern complementary to that of cereal grains, make cowpeas potentially important to the human diet from a nutritional standpoint. Despite their potential as an inexpensive source of protein and energy, cowpeas are underutilized in the U.S. and other industrialized countries. A simple technology for preparing cowpea flour would stimulate increased consumption of this legume. This paper reviews the status of cowpea flour production technologies and uses of cowpea flour in various food products. |
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Keywords: | black‐eyed peas cowpeas cowpea flour dry milling legume akara moin‐moin |
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