Abstract:Cooking times of fourteen Egyptian and introduced cowpea genotypes were evaluated under different cooking conditions. Soaking treatments manifested shorter time than unsoaked treatments. Adding sodium bicarbonate or baking powder to soaking and cooking solutions gave more shorter cooking time. Microwaves treatment gave the shortest cooking time than all other treatments and conserved as a new approach. All studied cowpea genotypes and all cooking treatments exhibited significant variations. The blacked colored… Show more
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