The purpose of this write-up is to discuss the recent developments in the study of the
physicochemical and functional properties of legume starches. Legumes are abundantly rich …

Cowpea is a food legume with high protein and carbohydrate contents, which could be
explored in addressing food and nutritional challenges in many parts of the world. However …

Improved varieties have agronomic advantages over local varieties, but not much attention
has been given to understand the nutritional content of the improved cowpea varieties …

Recently, legumes starch were studied extensively due to high amylose and resistant starch
contents, and low glycemic index (GI). We evaluated the impact of autoclaving-cooling …

In this chapter, several characteristics of cowpea (Vigna unguiculata), including nutritional
and nutraceutical properties, and economic and social aspects of production were analysed …

Whole cowpea flours from three cultivars were microfluidized through a 200 μm “Z” type
interaction chamber at room temperature for two passes. The confocal micrographs showed …

The global renewed interest in plant‐based milk and products is increasing amongst health‐
conscious consumers. There is increased utilisation of generic probiotics in the processing …

Native starches are not suitable for industrial use and must be modified for improved
functionality. In this study, the effect of moisture preconditioning and infrared heating time on …

In this study, characterization was conducted on resistant starch, isolated from different
cultivars of V. unguiculata (Bechuana White, Fahari, PAN 311, TVU 11424 and DT 129-4) …

Vigna unguiculata subsp. sesquipedalis is an important derivative cultivar of cowpea
planted widely in China, and popularly known as “Yard-long bean”. There is lack of research …