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Development of cowpea cultivars and germplasm by the Bean/Cowpea CRSP
This paper reviews accomplishments in cowpea cultivar and germplasm development by the Bean/Cowpea Collaborative Research Support Program (CRSP) which was funded by the United States Agency for
Efficacy of gaseous chlorine dioxide as a sanitizer for killing Salmonella, yeasts, and molds on blueberries, strawberries, and raspberries.
Results indicate that gaseous ClO2 has promise as a sanitizer for small fruits and did not markedly affect the sensory quality of fruits stored for up to 10 days at 8 degrees C.
Utilization of cowpeas for human food
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 are reviewed.
Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours
White fonio (Digitaria exilis) and California blackeye cowpea (Vigna unguiculata) flours were used in sugar cookie preparation and received the highest hedonic ratings for flavour and overall acceptability.
Protein insolubilization and thermal destabilization during storage as related to hard-to-cook defect in cowpeas
As storage duration at 30 o C/64% RH increased from 0 to 18 months, hard-to-cook (HTC) state of cowpeas (Vigna unguiculata) increased from 15.8 to 91.2 N/g, protein water extractability decreased
Inactivation of Escherichia coli O157:H7, Salmonella enterica serotype enteritidis, and Listeria monocytogenes on lettuce by hydrogen peroxide and lactic acid and by hydrogen peroxide with mild heat.
The treatment of lettuce leaves with 2% H2O2 at 50 degrees C was effective not only in reducing pathogenic bacteria but also in maintaining good sensory quality for up to 15 days, and hydrogen peroxide residue was undetectable on lettuce surfaces after the treated lettuce was rinsed with cold water and centrifuged with a salad spinner.
Effects of Pretreatment on Functional and Nutritional Properties of Cowpea Meal
The efficiency of decorticating cowpeas was improved by hydrating to 25%, then drying to ˜10% moisture. Effects of drying temperature (50°, 70°, 90°, 110°, and 130°C) on functional and nutritional
Effect of Milling and Particle Size on Functionality and Physicochemical Properties of Cowpea Flour
ABSTRACT Cowpeas (Vigna unguiculata) were milled through 0.5-, 1.0-, and 2.0- mm screens, and the flour was subsequently separated into different particle-size ranges. Such procedures caused only
Evaluation of volatile chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts.
A study was done to evaluate natural volatile compounds for their ability to kill Salmonella on alfalfa seeds and sprouts and found that Seed germination percentage was largely unaffected by treatment with gaseous acetic acid, AIT, cinnamic aldehyde, or thymol, and both treatments caused deterioration in sensory quality.
Efficacy of ozone in killing Listeria monocytogenes on alfalfa seeds and sprouts and effects on sensory quality of sprouts.
Scanning electron microscopy of uninoculated alfalfa seeds and sprouts showed physical damage, fungal and bacterial growth, and biofilm formation that provide evidence of factors contributing to the difficulty of killing microorganisms by treatment with ozone and other sanitizers.