Effects of Sprouting and Fermentation on the Physicochemical Properties and Nutritional Composition of Cowpea Flour, and Consumer Acceptability of Composite Doughnuts Made Thereof

ABSTRACT The widespread demand for cowpea in Ghana and West Africa warrants not only the development of climate‐resilient varieties to enhance yield and ensure sustainable supply but also to remove limitations, such as the beany aroma, that restricts its use for food. In this study, various processi...

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التفاصيل البيبلوغرافية

الحاوية / القاعدة:	Legume Science
المؤلفون الرئيسيون:	Nazir Kizzie‐Hayford, Jerry Ampofo‐Asiama, Rosemond Godbless Dadzie, Salifu Seidu‐Larry, Vivianne Geraldo, Claudia Asantewaa Gyimah, Baffour Kyei‐Asante, Godfred Inkoom, Bernice Hayford, Christiana Odumah Hood, Jesse Adu Kwasi Baidoo, Aaron Tettey Asare
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	Wiley 2025-09-01
الموضوعات:	beany cowpea doughnut fermentation sensory sprouting
الوصول للمادة أونلاين:	https://doi.org/10.1002/leg3.70045