Formulation and Preparation of Cowpea (Vigna Catjung) Papad

Bharathi, B. S. and Asna Urooj and Puttaraj, S. (1995) Formulation and Preparation of Cowpea (Vigna Catjung) Papad. Journal of Food Science and Technology-Mysore, 32 (2). pp. 147-149.

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Potential of cowpea (Vigna catjung) for papad making was studied with respect to the effects of levels of water, carbonate and salt on the quality of papad. For obtaining a quality product, the requirement in parts for water, salt and carbonate were 45, 6.5 and 1.5, respectively, for every 100 parts of cowpea flour. Cowpea papads showed excellent quality upto a storage period of 4 months.

Item Type: Article
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: Users 23 not found.
Date Deposited: 19 May 2021 07:51
Last Modified: 17 Jun 2022 09:21

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