Effects of different processing methods on the functional, nutritional, and physicochemical profiles of cowpea leaf powder
Makafui Borbi,
Lorraine Weatherspoon,
Jason Wiesinger
et al.
Abstract:Indigenous fruits and vegetables can improve food security and biodiversity. However, their use is hindered by perishability, seasonal availability, cooking losses, lack of nutritional composition data, and connections to low socioeconomic status. This study aimed to process cowpea leaves into powder and determine the effect of five home‐cooking methods on their protein, functional, physicochemical, and heavy metal profiles. Cowpea leaves were boiled, blanched, steamed, sous‐vide cooked, and stir‐fried, at 5, … Show more
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