Machine learning predictive model for evaluating the cooking characteristics of moisture conditioned and infrared heated cowpea.

Unlike the traditional linear, 2FI and quadratic model, artificial neural network (ANN proved more accurate and developed a better predictive model in the model prediction with a highly significant model performance (R value of 0.9874, 0.9991 and 0.9380 for bulk density, water absorption capacity and pectin solubility) of infrared-cooked cowpea.

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