BACKGROUND : Cowpeas stored under high temperature and humidity develop the hard‐to‐cook defect (HTC). This defect greatly increases cooking times and energy costs. To better understand the mechanisms involved in the HTC ...
Cowpeas are an inexpensive source of quality protein but their utilisation is limited by long seed cooking time. This is exacerbated by development of the hard-to-cook (HTC) defect, which also adversely affects starch and ...
