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https://csirspace.foodresearchgh.site/handle/123456789/145| Title: | The properties of trona and its effect on the cooking time of cowpeas |
| Authors: | Ankrah, E. K. Dovlo, F. E. |
| Keywords: | Cowpeas;Ghana;Cooking time;Chemical composition;Trona;Kawe |
| Issue Date: | 1978 |
| Publisher: | John Wiley & Sons, Inc |
| Citation: | Journal Of The Science Of Food And Agriculture, 29 (11), 950-952 |
| Abstract: | Trona (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 cooker |
| URI: | https://csirspace.foodresearchgh.site/handle/123456789/145 |
| ISSN: | 0022-5142 |
| Journal Name: | Journal Of The Science Of Food And Agriculture |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| JSFA_29_11_Ankrah_et al.pdf Restricted Access | 931.05 kB | Adobe PDF | View/Open Request a copy |
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