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Effect of extrusion conditions and lipoxygenase inactivation treatment on the physical and nutritional properties of corn/cowpea (Vigna unguiculata) blends

ODRI SOSA-MOGUEL, Autor ; JORGE RUIZ-RUIZ, Autor ; ALMA MARTíNEZ-AYALA, Autor ; ROLANDO GONZÁLEZ, Autor ; SILVINA DRAGO, Autor ; DAVID BETANCUR-ANCONA, Autor ; LUIS CHEL-GUERRERO, Autor

The influence of lipoxygenase inactivation and extrusion cooking on the physical and nutritional properties of corn/cowpea (Vigna unguiculata) blends was studied. Corn was blended in an 80:15 proportion with cowpea flour treated to inactivate [...]

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