Effect of Harvesting Time, Drying Method and Packaging of Cowpea Leaves on Microbial Contamination
Gitau Jane Wanjiku, Gathungu Geofrey Kingori & Kiramana James Kirimi · Journal of Advances in Microbiology · 2024
After harvesting, cowpea leaves have high moisture content which exposes them to microbial growth. Drying is used to reduce the moisture and extend the shelf life. However, dried foods are susceptible to spoilage resulting from many microbial, biological, chemicals and physical r...
Open access
Research Article
10.9734/jamb/2024/v24i2796