In Europe, the consumption of seaweeds and derived products has increased in recent
years, due to the expansion of Asian cuisine and the emergence of many top-level chefs …

Twenty-eight varieties of cowpea seeds from Nigeria and USA origins showed significant
variation in physical characteristics and proximate composition. Seed size dimensions …

Doughnuts made from cowpea, a highly nutritious pulse, are frequently consumed in West
Africa. As processing may affect their nutritional composition, cowpea processing into two …

The modern method of controlling insect pests, using synthetic insecticides has caused
serious problems to human health and the environment. Hence, the need for alternative …

The glycemic index (GI) and glycemic load (GL) of processed brown cowpea (Vigna
unguiculata) were determined. The whole seeds were dehulled, ground into a paste and …

Cowpea grains, stored as dry seeds, form an enormous reserve of foodstuff in the semi‐arid
tropics covering Asia, Africa, Central and South America. Effect of γ‐irradiation on seed …

This study evaluates the effect of different weed control methods on the proximate
composition and sensory properties of cowpea-based pudding produced from cowpea flour …

The effect of cooking methods on the proximate composition and sensory properties of
beans pudding (moimoi) was investigated. Two cooking methods were used; dry-heat and …

Cocoyam, as an indigenous starchy food crop, is a desirable vehicle in alleviating the
endemic protein malnutrition in Nigeria. This study evaluated some quality attributes of …

This study investigated the influence of sprouted pigeon pea (Cajanus cajan) flour inclusion
on sensory quality of moin-moin. Pigeon pea seeds were germinated and processed into …