Use of cowpea (Vigna unguiculata) in mixtures with common beans (Phaseolus vulgaris) for the development of new food products

The objective of the study was to evaluate cowpeas (V. unguiculata) as a partial substitute of common beans (P. vulgaris) as a paste or as cooked dry flour. The degree of substitution would be that in which the flavor of cowpeas is not detected in the mixture with common beans. The study was develop...

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Veröffentlicht in:	Archivos latinoamericanos de nutrición 2008-03, Vol.58 (1), p.71-80
Hauptverfasser:	López Guerra, Claudia Maritza, Bressani, Ricardo
Format:	Artikel
Sprache:	spa
Schlagworte:	Cooking Fabaceae - chemistry Flavonoids - analysis Humans Nutritive Value Phaseolus - chemistry Phenols - analysis Plant Proteins - analysis Polyphenols Taste
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