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The fresh Kabau was harvested from a traditional yard in Bengkulu, Indonesia. The outer skin of Kabau was removed, and the peas were washed with tap water and then were drained. The fresh peas immediately were moisture content analyzed, then dried by a cabinet dryer (50°C; 18 hours). The other peas were processed with steam blanching, boiling water blanching, and frying.
Copyright and License information: ©2021 Aprilia Fitriani et al.
This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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