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FT-IR Studies on the Influence of Germination on Compositional Differences between Protein Flour and Isolate Samples from Two Varieties (DAS and BS) of Nigerian Cultivated Solojo Cowpea (Vigna Unguiculata L. Walp)

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1Department of Analytical and Laboratory Management, Federal Institute of Industrial Research, Oshodi, Nigeria

2*Department of Chemical, Fiber and Environmental Technology, Federal Institute of Industrial Research, Oshodi, Nigeria

3Department of Food Technology, Federal Institute of Industrial Research Oshodi, FIIRO, Nigeria

4Department of Chemistry, Industrial Unit, University of Ibadan, Nigeria

5Department of Chemistry, Analytical Unit, University of Ibadan, Nigeria

6Department of Planning, Tech. Transfer and Information Management, Federal Institute of Industrial Research, FIIRO. Nigeria

Citation: OA Adeyoju, HO Chibudike, BO Oluwole, KO Adebowale, BI Olu-Owolabi, CE Chibudike. (2024). FT-IR Studies on the Influence of Germination on Compositional Differences between Protein Flour and Isolate Samples from Two Varieties (DAS and BS) of Nigerian Cultivated Solojo Cowpea (Vigna Unguiculata L. Walp). Chronicles of Clinical Reviews and Case Reports. The Geek Chronicles, 2, 1-10
Copyright: © 2024 Henry O. Chibudike, this is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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Received On
 April 12, 2024
Accepted On
 May 19, 2024
Published On
 July 2, 2024
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