Cowpea: A review of the thermodynamic properties and nutritional factors as well as benefits | International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts) 2022

Author(s)

Maryam Nadeem Department of food science and technology, Faculty of life sciences, University of Central Punjab,Pakistan

Huda Khalil Department of food science and technology, Faculty of life sciences, University of Central Punjab,Pakistan

Omaima Maryam Department of food science and technology, Faculty of life sciences, University of Central Punjab,Pakistan

Amal Shaukat Department of food science and technology, Faculty of life sciences, University of Central Punjab,Pakistan

Sanabil Yaqoob Department of food science and technology, Faculty of life sciences, University of Central Punjab,Pakistan

Kanza Aziz Awan Department of food science and technology, Faculty of life sciences, University of Central Punjab,Pakistan

Abstract

Cowpea is an enriched protein, high-carbohydrate food legume that could be used to alleviate food and nutritionary problems in numerous regions of the universe. Some cowpea types, on the other hand, are difficult to cook, resulting in higher energy consumption and greater nutrient loss. Cowpea starch, which makes up the majority of the carbohydrate in the plant, could be used as an alternative starch source in a variety of industrial applications, especially because it's high in resistant starch, which has several physiological benefits. Cowpea breeding programs have spent a lot of time studying the crop's qualitative and quantitative genetics to improve it. The creation of cowpea genetic resources has been aided by several initiatives, including the Tropical Legumes projects. We also find flaws in the hazard recognition of prospective gene flow and uncontrollable spreading of transgenes and cultured types, as well as germ collection upkeep

Publication Details

Page(s) 128-128

DOI DOI not available

Published Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022

Keywords

Modification Nutrients Legumes physicochemical characteristics Cowpea starch

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