Cooking characteristics of some popular grain legumes in Kenya

A review of the nutritional use of cowpea (Vigna unguiculata L. Walp) for human and animal diets - ScienceDirect

Hard-to-cook phenomenon in common legumes: Chemistry, mechanisms and utilisation - ScienceDirect

Class White, Subclass Smooth White. Figure 3. Class White, Subclass

Quality standards for soybeans in Kenya.

15 Types of Beans — And How to Cook With Them

Buy in Bulk from Food to Live

PDF] Variety Characteristics and Production Guidelines of Traditional Food Crops

Potential reclassification of potato concerns NW industry, Business

PDF) Grain Legume Processing Handbook: Value Addition to Bean, Cowpea, Groundnut and Soybean by Small- Scale African Farmers.

Plant food anti-nutritional factors and their reduction strategies: an overview, Food Production, Processing and Nutrition

Class White, Subclass Red-eyed. Figure 7. Class Black, with opaque