Browsing School of Engineering and Technology (JA) by Author "Oey, Indrawati"

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Effect of harvest age and thermal processing on poly-γ-glutamate folates and minerals in African cowpea leaves (Vigna unguiculata)

Wawire, Michael; Oey, Indrawati; Mathooko, Francis M.; Njoroge, Charles K.; Shitanda, Douglas; Sila, Daniel; Hendrickx, Marc (Elsevier, 2012-03)

Cowpea leaves (Vigna unguiculata) are highly consumed in Africa because the plant is easy to cultivate and highly disease/drought tolerant. The vegetables are harvested between 4 and 9 weeks of maturity. The objectives of ...
Kinetics of thermal inactivation of peroxidase and color degradation of African cowpea (Vigna unguiculata) leaves

Wawire, Michael; Oey, Indrawati; Mathooko, Francis M.; Njoroge, Charles K.; Shitanda, Douglas; Hendrickx, Marc (Wiley, 2016)

Cowpea leaves form an important part of the diet for many Kenyans, and they are normally consumed after a lengthy cooking process leading to the inactivation of peroxidase (POD) that could be used as an indicator for the ...
Thermal stability of ascorbic acid and ascorbic acid oxidase in African cowpea leaves (Vigna unguiculata) of different maturities

Wawire, Michael; Oey, Indrawati; Mathooko, Francis; Njoroge, Charles; Shitanda, Douglas; Hendrickx, Marc (American Chemical Society, 2011-02)

Cowpea, an African leafy vegetable (Vigna unguiculata), contains a high level of vitamin C. The leaves harvested at 4−9 weeks are highly prone to vitamin C losses during handling and processing. Therefore, the purpose of ...

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