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 Article10.9734/jamb/2024/v24i2796
Cowpea is one of the most important vegetable that ranks third among pulses and top five leafy vegetables consumed in Sub Saharan Africa. In Kenya cowpea contributes to cheap supply of nutritious food, revenue and food security. Despite its importance, cowpea production levels ar...
Open access
Research Article10.9734/jemt/2023/v29i101151
Cowpea leaves are lost annually due to infestation and spoilage when being transported to clients and the losses at the local markets are brought on by inadequate postharvest handling procedures and market glut, particularly during peak seasons. High moisture content from the cow...
Open access
Research Article10.9734/ejnfs/2023/v15i81325