Pulses are highly nutritious seeds of pod-bearing leguminous plants, specifically dry peas,
lentils, and chickpeas. US farmers harvest about 2.6 million pounds of pulses every year but …

Dry beans are an important source of proteins, carbohydrates, dietary fiber, and certain
minerals and vitamins in the human food supply. Among dry beans, Phaseolus beans are …

The nutrient composition, antinutritional factors and flour functionality of cowpea and horse
gram flours were evaluated in comparison to chickpea flour characteristics. Protein content …

Dry fractionation of mung bean, yellow pea, and cowpea was performed to investigate the
compositions and functional properties of the obtained fractions. Dry fractionation consisted …

There is a growing interest in fortifying wheat flour with high lysine material, such as cowpea
flour, to improve the essential amino acid balance of baked food products. The use of …

The content, fractionation, solubility and functional properties of cowpea proteins were
determined. The effects of pH and/or NaCl concentration on some of these functional …

The effect of screw speed (100–300rpm) and addition of brewers spent grain (BSG, 0–30%
based on the maize flour used) on the approximate composition (crude protein, crude fat …

This paper reviews the research and outreach accomplishments of the cowpea utilization
project sponsored by the United States Agency for International Development-funded …

This paper reviews accomplishments in cowpea cultivar and germplasm development by the
Bean/Cowpea Collaborative Research Support Program (CRSP) which was funded by the …

Bacillus safensis colonizes a wide range of habitats, many of which are stringent for the
survival of some microorganisms. Its survival in extreme environments relies on its unique …