Effect of Heat Treatments on Nutritional Quality of Cowpea (Vigna unguiculata)

Jump To References Section

Authors

  • K. Bains
     Department of Food and Nutrition, Punjab Agricultural University, Ludhiana-141004 ,IN
  • J. Deol
     Department of Food and Nutrition, Punjab Agricultural University, Ludhiana-141004 ,IN
  • J. K. Brar
     Department of Food and Nutrition, Punjab Agricultural University, Ludhiana-141004 ,IN

Abstract

Cowpea is a good source of energy, protein, vitamins, minerals and dietary fibre. It provides 20.07 to 24.6 per cent of crude protein, 1.77 to 1.96 per cent of fat and 4.27 to 4.95 per cent of crude fibre.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Downloads

Published

2011-01-01

How to Cite

Bains, K., Deol, J., & Brar, J. K. (2011). Effect of Heat Treatments on Nutritional Quality of Cowpea (<I>Vigna unguiculata</I>). The Indian Journal of Nutrition and Dietetics, 48(1), 26–33. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4693

Issue

Volume 48, Issue 1, January 2011

Section

Original Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).