Processing and Analysis of Products Developed from Legumes

Cowpeas (Vigna unquiculata), bamabara groundnut (Voandziea subterranea), African Yam bean (Sphenostylis stenocarpa) and soybean (Glycine max) were analysed, pretreated, and processed into different products. The effect of different processing treatment on the quality of products were evaluated. Heat treatment, drying methods and milling affected some of the physical properties ( such as dehulling efficiencies), chemical properties, functional properties of the flour and the performance of the flour and texture and consumer response of products prepared from them such as akara and moin-moin.