The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

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


Affiliations
1 Department of Food and Nutrition, Punjab Agricultural University, Ludhiana-141004, India
     

   Subscribe/Renew Journal


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.
User
Notifications

Abstract Views: 291

PDF Views: 0




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

Abstract Views: 291  |  PDF Views: 0

Authors

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

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.