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.
Original language | English |
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Pages (from-to) | 193-213 |
Number of pages | 21 |
Journal | Field Crops Research |
Volume | 82 |
Issue number | 2-3 |
DOIs | |
Publication status | Published - May 2003 |
Externally published | Yes |
Keywords
- Acceptability
- Cowpea
- Nutrition
- Processing
- Products
- Quality