Efeito do processamento térmico na composição química, compostos bioativos e atividade antioxidante de cultivares de feijão-caupi.

Abstract

This study aimed to determine the effect of cooking on the centesimal compositions, the content of bioactive compounds, and antioxidant activities in beans of the cowpea cultivars. The beans were cooked without soaking (1:5 w/v) in a pressure cooker for 780 seconds..