FORMULATION AND PREPARATION OF COWPEA (VIGNA CATJUNG) PAPAD

Authors
BHARATHI BS UJROOJ A PUTTARAJ S
Citation
Bs. Bharathi et al., FORMULATION AND PREPARATION OF COWPEA (VIGNA CATJUNG) PAPAD, Journal of Food Science and Technology, 32(2), 1995, pp. 147-149
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
147 - 149
Database
ISI
SICI code
0022-1155(1995)32:2<147:FAPOC(>2.0.ZU;2-J
Abstract
Potential of cowpea (Vigna catjung) for papad making was studied with respect to the effects of levels of water, carbonate and salt on the q uality of papad. For obtaining a quality product, the requirement in p arts for water, salt and carbonate were 45, 6.5 and 1.5, respectively, for every 100 parts of cowpea flour. Cowpea papads showed excellent q uality upto a storage period of 4 months.