UTILIZATION OF COWPEA FLOUR (VIGNA CATJUNG) IN THE PREPARATION OF SANDIGE

Authors
HEMALATHA CS UROOJ A PUTTARAJ S
Citation
Cs. Hemalatha et al., UTILIZATION OF COWPEA FLOUR (VIGNA CATJUNG) IN THE PREPARATION OF SANDIGE, Journal of Food Science and Technology, 32(2), 1995, pp. 144-146
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
32
Issue
2
Year of publication
1995
Pages
144 - 146
Database
ISI
SICI code
0022-1155(1995)32:2<144:UOCF(C>2.0.ZU;2-G
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 p roduct Sandige with 16.5% protein content could be obtained using equa l proportion of cowpea and rice flours.