@article{(Open Science Index):https://publications.waset.org/pdf/13679,
	  title     = {Comparison of Proximate Compositions, Resistant Starch Content, and Pasting Properties of Different Colored Cowpeas (Vigna unguiculata) and Red Kidney Bean (Phaseolus vulgaris)},
	  author    = {S. Sasanam and  T. Paseephol and  A. Moongngarm},
	  country	= {},
	  institution	= {},
	  abstract     = {Four different colors of cowpeas (Vigna unguiculata)
(Phaseolus vulgaris) were used to evaluate proximate compositions,
starch content, and pasting properties. There were no significant
total starch and solubilized starch compared to those of other
no significant effect on the proximate compositions of all samples,
but it significantly decreased the resistant starch content in cowpeas
and increased the solubilized starch and total starch content in all
types of cowpeas. The highest values of pasting properties, generally
observed in flours obtained from black and black/white speckled
	    journal   = {International Journal of Nutrition and Food Engineering},
	  volume    = {5},
	  number    = {9},
	  year      = {2011},
	  pages     = {553 - 557},
	  ee        = {https://publications.waset.org/pdf/13679},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  index 	= {Open Science Index 57, 2011},