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Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/145
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dc.contributor.authorAnkrah, E. K.-
dc.contributor.authorDovlo, F. E.-
dc.date.accessioned2017-10-05T12:22:34Z-
dc.date.available2017-10-05T12:22:34Z-
dc.date.issued1978-
dc.identifier.citationJournal Of The Science Of Food And Agriculture, 29 (11), 950-952en_US
dc.identifier.issn0022-5142-
dc.identifier.urihttps://csirspace.foodresearchgh.site/handle/123456789/145-
dc.description.abstractTrona (Urao) popularly known in Ghana as kawe is used for medicinal and tenderiser purposes (especially in reducing the cooking time of cowpea). The type of kawe found in Ghana contained predominantly 25.0% sodium with small amounts of other metals. Cooking cowpeas in the presence of kawe reduced the cooking time from 75 to 50 min which represents a saving of time and fuel to the cookeren_US
dc.language.isoenen_US
dc.publisherJohn Wiley & Sons, Incen_US
dc.subjectCowpeasen_US
dc.subjectGhanaen_US
dc.subjectCooking timeen_US
dc.subjectChemical compositionen_US
dc.subjectTronaen_US
dc.subjectKaween_US
dc.titleThe properties of trona and its effect on the cooking time of cowpeasen_US
dc.typeArticleen_US
dc.journalnameJournal Of The Science Of Food And Agriculture-
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