Effect of Stages of Development on Sensory and Nutritional Characteristics of Cowpea Pods (Vigna unguiculata)

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Authors

  • Kiran Bains
     Department of Food and Nutrition, Punjab Agricultural University, Ludhiana-141004 ,IN
  • Jasraj Deol
     Department of Food and Nutrition, Punjab Agricultural University, Ludhiana-141004 ,IN
  • Harpreet Kaur
     Department of Food and Nutrition, Punjab Agricultural University, Ludhiana-141004 ,IN

Abstract

Legumes have long been a part of traditional diets in Asia, Africa and South America, which includes most of the world's developing countries. Like other legumes, cowpea is a good source of energy, protein, vitamins, minerals and dietary fibre. Harvested dry grains are commonly consumed. The tender pods of cowpea are valued as vegetable as such or as an ingredient in many food preparations.

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Published

2012-07-01

How to Cite

Bains, K., Deol, J., & Kaur, H. (2012). Effect of Stages of Development on Sensory and Nutritional Characteristics of Cowpea Pods (<I>Vigna unguiculata</I>). The Indian Journal of Nutrition and Dietetics, 49(7), 298–303. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4536

Issue

Volume 49, Issue 7, July 2012

Section

Original Articles

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