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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… Expand
Efficacy of gaseous chlorine dioxide as a sanitizer for killing Salmonella, yeasts, and molds on blueberries, strawberries, and raspberries.
Gaseous chlorine dioxide (ClO2) was tested for its effectiveness in killing Salmonella, yeasts, and molds on blueberries, strawberries, and red raspberries. An inoculum (100 microl, 6.0 to 6.8 log… Expand
Utilization of cowpeas for human food
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… Expand
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… Expand
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. Acetic acid, allyl isothiocyanate (AIT), trans-anethole, carvacrol, cinnamic… Expand
Efficacy of ozone in killing Listeria monocytogenes on alfalfa seeds and sprouts and effects on sensory quality of sprouts.
A study was done to determine the efficacy of aqueous ozone treatment in killing Listeria monocytogenes on inoculated alfalfa seeds and sprouts. Reductions in populations of naturally occurring… Expand
Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours
Summary White fonio (Digitaria exilis) and California blackeye cowpea (Vigna unguiculata) flours were used in sugar cookie preparation. Formulations were: (1) 100% wheat, (2) 50% wheat/50% fonio,… Expand
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… Expand
Influence of moist heat on solubility and emulsification properties of soy and peanut flours
Nitrogen solubility and emulsifying properties of unheated and heated (live steam at 100°C for 10, 20, and 30 min) soy and peanut flours were determined. Results showed that each of these functional… Expand
EMULSIFICATION, FOAMING AND PROTEIN SOLUBILITY PROPERTIES OF DEFATTED SOYBEAN, PEANUT, FIELD PEA AND PECAN FLOURS
Defatted soybean, peanut, field pea and pecan flours were blended as 8% suspensions (w/v) with distilled water and characterized for emulsion and foam capacity, emulsion viscosity, protein… Expand