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Proximate, functional and sensory characteristics of blended yellow maize and hard-to-cook cowpea extruded snacks.

• Authors : Jombo TZ; Department of Food Science and Nutrition, Midlands State University, Gweru, Zimbabwe.; Mwayera TA

Subjects: Zea mays*/Zea mays*/Zea mays*/chemistry ; Vigna*/Vigna*/Vigna*/chemistry ; Snacks*

• Source: Journal of the science of food and agriculture [J Sci Food Agric] 2025 Jan 15; Vol. 105 (1), pp. 483-488. Date of Electronic Publication: 2024 Aug 28.Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN:

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Effects of different processing methods on the functional, nutritional, and physicochemical profiles of cowpea leaf powder.

• Authors : Borbi M; Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA.; Weatherspoon L

Subjects: Plant Leaves*/Plant Leaves*/Plant Leaves*/chemistry ; Vigna*/Vigna*/Vigna*/chemistry ; Nutritive Value*

• Source: Journal of food science [J Food Sci] 2024 Dec; Vol. 89 (12), pp. 8715-8729. Date of Electronic Publication: 2024 Dec 15.Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print-Electronic

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Evaluation of Proximate Composition, Cooking Quality, and Texture Profile Analysis in Himalayan Landraces of Black Gram (Vigna mungo).

• Authors : Soharu A; Chaudhary Sarwan Kumar Himachal Pradesh Agricultural University, Palampur, Himachal Pradesh, 176062, India.; Department of Genetics and Plant Breeding, School of Agriculture, Lovely Professional University, Phagwara, Punjab , 144411, India.

Subjects: Cooking*/Cooking*/Cooking*/methods ; Vigna*/Vigna*/Vigna*/chemistry ; Nutritive Value*

• Source: Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2024 Dec; Vol. 79 (4), pp. 819-826. Date of Electronic Publication: 2024 Aug 17.Publisher: Kluwer Academic Country of Publication: Netherlands NLM ID: 8803554 Publication Model: Print-Electronic Cited Medium: Internet ISSN:

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Effect of orange-fleshed sweet potato (Ipomoea batatas)-Bambara groundnut (Vigna subterranea) composite flour on quality properties of pasta.

• Authors : Makhuvha MC; Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou, South Africa.; Plant Breeding Agro-processing Unit, Agricultural Research Council-Vegetable, Industrial and Medicinal Plants, Pretoria, South Africa.

Subjects: Ipomoea batatas*/Ipomoea batatas*/Ipomoea batatas*/chemistry ; Flour*/Flour*/Flour*/analysis ; Nutritive Value*

• Source: Journal of food science [J Food Sci] 2024 Nov; Vol. 89 (11), pp. 7348-7359. Date of Electronic Publication: 2024 Oct 10.Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print-Electronic

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Agricola

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Hot Air Drying Induces Browning and Enhances Phenolic Content and Antioxidant Capacity in Mung Bean ( Vigna radiata L.) Sprouts.

• Authors : Gan, Ren‐You¹; Lui, Wing‐Yee¹; Chan, Chak‐Lun¹

Subjects: SPROUTS; MUNG bean; OXIDANT status

• Source: Journal of Food Processing & Preservation. Feb2017, Vol. 41 Issue 1, pn/a-N.PAG. 8p.

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Agricola

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Agricola

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Effects of Different Processing Methods on the Antinutritional Factors Present in Mungbean (Vigna radiata L.).

• Authors : Pokharel, Upendra; Adhikari, Niraj; Gautam, Navin

Subjects: OXALATES; PHYTIC acid; MECHANICAL heat treatment

• Source: Analytica; Sep2024, Vol. 5 Issue 3, p414-429, 16p

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Agricola

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