Department of Foods and Nutrition, College of Home Science, CCS Haryana Agricultural University, Hisar-125004, India.
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The effect of different processing and cooking methods on the proximate composition of one cultivar of cowpea were investigated. Soaking of seeds produced a significant (P≤0.05) decrease in ash content, and this loss increased with increase in the period of soaking. The level of protein and ash content decreased significantly (P≤0.05) during both ordinary and pressure cooking. Germination produced significant increase in protein and ash content. while fat content decreased.
