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Kaptso, K.G., Njintang, Y.N., Komnek, A.E., Hounhouigan, J., Scher, J. and Mbofung, C.M.F. (2008) Physical Properties and Rehydration Kinetics of Two Varieties of Cowpea (Vigna unguiculata) and Bambara Groundnuts (Voandzeia subterranea) Seeds. Journal of Food Engineering, 86, 91-99.
https://doi.org/10.1016/j.jfoodeng.2007.09.014

has been cited by the following article:

• TITLE: Water Diffusion Coefficients of Selected Legumes Grown in Ghana as Affected by Temperature and Variety

  AUTHORS: Isaac Godfred Antwi, Ahmad Addo, Ato Bart-Plange

  KEYWORDS: Soybean, Cowpea, Water Absorption, Arrhenius-Type Equation, Diffusion Coefficient

  JOURNAL NAME: Open Journal of Applied Sciences, Vol.11 No.8, August 12, 2021

  ABSTRACT: The water absorption kinetics of cowpea and soybean hybrids were studied following the phenomenological models derived from Fick’s diffusion law. Significant intra and inter varietal variations were observed on the physical characteristics of the seeds. The proposed Fick’s law of diffusion was shown to significantly describe the kinetic of water absorption irrespective of the variety and temperature. The effective diffusivities of the hybrids were shown to vary in the order Nagbaar > Nhyira > Tonaa > Anidaso and increased as the soaking temperature increased from 30d°C to 60d°C. The estimated values for water diffusion coefficients varied from 2.90 × 10-10 to 6.75 × 10-10 m2/s for cowpea and soybean hybrids. An Arrhenius-type equation described the strong temperature effect on the diffusion coefficient with activation energies ranging from 7.73 to 8.56 kJ/mol for cowpeas and 5.51 to 8.14 kJ/mol for soybeans.