Utilization of cowpeas for human food
Document Type
Article
Publication Date
1-1-2003
Abstract
This paper reviews the research and outreach accomplishments of the cowpea utilization project sponsored by the United States Agency for International Development-funded Bean/Cowpea Collaborative Research Support Program. Research has examined a limited number of cultivars and has taken as its starting point mature, dry seeds. A broad spectrum of food quality issues have been studied, including: • safety concerns and physiological effects associated with consuming legume seeds and products made from them; • chemical composition and nutritional quality of the seeds and products; • physical and functional behavior of seeds and products; and • socioeconomic aspects including sensory quality of seeds and products, consumer acceptance, and costs and impacts of technology adoption. Research foci have included: • The effect of pretreatment and storage on cowpea food quality; • processing whole seeds to improve food quality; • conversion of legume seeds into food ingredients, principally flours and meals; • processing seeds and ingredients to improve food quality; and • improvement of traditional foods and development of new foods from bean and cowpea-based ingredients. © 2003 Elsevier Science B.V. All rights reserved.
Publication Source (Journal or Book title)
Field Crops Research
First Page
193
Last Page
213
Recommended Citation
Phillips, R., McWatters, K., Chinnan, M., Hung, Y., Beuchat, L., Sefa-Dedeh, S., Sakyi-Dawson, E., Ngoddy, P., Nnanyelugo, D., Enwere, J., Komey, N., Liu, K., Mensa-Wilmot, Y., Nnanna, I., Okeke, C., Prinyawiwatkul, W., & Saalia, F. (2003). Utilization of cowpeas for human food. Field Crops Research, 82 (2-3), 193-213. https://doi.org/10.1016/S0378-4290(03)00038-8