caa a22 4500 465797024 CHVBK 20180323112041.0 cr unu---uuuuu 170327e19900501xx s 000 0 eng 10.1007/BF02539675 doi (NATIONALLICENCE)springer-10.1007/BF02539675 McWatters K. Department of Food Science and Technology, University of Georgia Agricultural Experimental Station, 30223, Griffin, GA aut Functional characteristics of cowpea flours in foods [Elektronische Daten] [K. McWatters] Functionality of legume flours as food ingredients is influenced by genetic and agronomic factors, storage, composition and processing. The processing of flour from dry cowpeas (Vigna unguiculata) is a simpler technology than that utilized for oilseed flour production. A defatting step is not required because the crude fat content of cowpeas is low (∼1-2%); however, decortication (seed coat removal) is necessary if a light-colored flour is to be obtained from cultivars with dark testa or eyes. Process condition employed in the decortication of cowpeas and production of cowpea flour influence the quality of subsequent products made from the flour. Functionality of cowpea flour as an ingredient in wheat flour mixtures, akara and moin-moin (fried and steamed cowpea paste, respectively), extruded products and meat products will be reviewed. AOCS Press, 1990 Journal of the American Oil Chemists' Society Springer-Verlag 67/5(1990-05-01), 272-275 0003-021X 67:5<272 1990 67 11746 https://doi.org/10.1007/BF02539675 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF02539675 text/html Onlinezugriff via DOI NATIONALLICENCE 100 1- McWatters K. Department of Food Science and Technology, University of Georgia Agricultural Experimental Station, 30223, Griffin, GA aut NATIONALLICENCE 773 0- Journal of the American Oil Chemists' Society Springer-Verlag 67/5(1990-05-01), 272-275 0003-021X 67:5<272 1990 67 11746 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer