Physico-Functional Characterization of Flour and Protein Isolates from Nigeria Cultivated Solojo Cowpea [Vigna unguiculata (L.) WALP]
Olubamike Adetutu Adeyoju, Kayode Oyebode Adebowale, Bamidele Iromidayo Olu-Owolabi, Henry Okwudili Chibudike & Chinedum Eunice Chibudike · Asian Food Science Journal · 2021
Cowpea, an important protein food, is used for its nutritional and functional properties. A study was carried out to determine the physico-functional characteristics of Flours and Protein Isolates from Two (2) Varieties of Nigerian Cultivated Solojo Cowpea (Vigna Unguiculata L. W...
Open access
Research Article
10.9734/afsj/2021/v20i930348