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Physico-chemical properties and consumer acceptance of instant cowpea(Vigna unguiculata) powder for complementary food
"Two cultivars of cowpea (white and brown testa coloured) were processed by pre-cooking for 10min and dry-toasting (170°C, 10min) to render them ready-to-eat and to inactivate the anti-nutritional factors. The samples were dry-milled into powders. Ogi, traditional gruel from maize, was produced into...
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2012-05
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