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Hydrothermal treatments affect the development of the hard‐to‐cook defect in cowpeas
2021
Legume Science
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The hard-to-cook defect is a well-known problem in stored legumes, including cowpeas, which reduces the consumption and utilization of these nutritious foods. It is a generally held view that the enzyme, phytase is involved in the development of the defect. The effectiveness of steam treatments in preventing the characteristic hardening of cowpeas stored under unfavorable conditions was investigated. The factors considered were steaming temperature (100 C, 121 C), steaming time (2, 4, and 6
doi:10.1002/leg3.126
fatcat:7aavukwol5anncea7jgdutqi4u