RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Evaluation of nutritional, antinutritional, functional properties and cooking time of improved cowpea (Vigna unguiculata (L.) Walp.) varieties grown in Ethiopia
https://doi.org/10.31248/RJFSN2021.109 | Article Number: A6CE2C9F2 | Vol.6 (3) - October 2021
Received Date: 20 March 2021 | Accepted Date: 27 August 2021 | Published Date: 30 December 2021
Authors: Tamerat Gutema* , Solomon Abera and Getachew Neme
Keywords: Cowpea, minerals, proximate composition, functional properties, Anti-nutrients, cooking time
APA STYLE
Gutema, T., Abera S., & Neme, G. (2021). Evaluation of nutritional, antinutritional, functional properties and cooking time of improved cowpea (Vigna unguiculata (L.) Walp.) varieties grown in Ethiopia. Research Journal of Food Science and Nutrition, 6(3), 30-36.
HARVARD STYLE
Gutema, T., Abera S., & Neme, G. 2021. Evaluation of nutritional, antinutritional, functional properties and cooking time of improved cowpea (Vigna unguiculata (L.) Walp.) varieties grown in Ethiopia. Research Journal of Food Science and Nutrition, 6(3), Pp. 30-36.
VANCOUVER STYLE
Gutema T, Abera S & Neme G. Evaluation of nutritional, antinutritional, functional properties and cooking time of improved cowpea (Vigna unguiculata (L.) Walp.) varieties grown in Ethiopia. Research Journal of Food Science and Nutrition. 2021 Oct 30:6(3): 30-36.
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