Article ID Journal Published Year Pages File Type
10541915 Food Chemistry 2012 7 Pages PDF
Abstract
► Cowpea and horse gram flours showed distinct variations in their nutrient properties. ► Horse gram has more fibre and trypsin inhibitor activity and lower oligosaccharides. ► Chickpea flour had higher oil absorption and foaming capacities. ► Protein solubility of cowpea was lowest at pH 5.0 and showed high foam stability. ► Superior emulsifying properties of horse gram would be useful in confectionery products.
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Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
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Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality
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