Utilization of Cowpea Flour (Vigna catjung) in the Preparation of Sandige

Hemalatha, C.S. and Urooj, A. and Puttaraj, S. (1995) Utilization of Cowpea Flour (Vigna catjung) in the Preparation of Sandige. Journal of Food Science and Technology-Mysore, 32 (2). pp. 144-146.

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Abstract

Possibility of preparing sandige (penitype) by incorporating 50 to 90% cowpea flour in. to rice flour was investigated. Physical and sensory qualities of the blends of cowpea sandige were similar to rice flour sandige. The acceptability scores were significantly higher in sandige made from cowpea-rice flour blend, when compared to the traditional product Sandige with 16.5% protein content could be obtained using equal proportion of cowpea and rice flours.

Item Type: Article
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: lpa venkatesh user
Date Deposited: 19 May 2021 07:42
Last Modified: 19 May 2021 07:42
URI: http://eprints.uni-mysore.ac.in/id/eprint/16510

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