Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 405881
Title Preparation, Consumption, and Nutritional Composition of West African cowpea dishes
Author(s) Madode, Y.E.E.; Houssou, P.; Linnemann, A.R.; Hounhouigan, D.J.; Nout, M.J.R.; Boekel, M.A.J.S. van
Source Ecology of Food and Nutrition 50 (2011)2. - ISSN 0367-0244 - p. 115 - 136.
DOI https://doi.org/10.1080/03670244.2011.552371
Department(s) Product Design and Quality Management Group
Food Microbiology Laboratory
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) kanwa alkaline salt - vigna-unguiculata - antinutritional factors - phytic acid - food - quality - phytate - benin - beans - digestibility
Abstract In Africa, nutrient intake deficiencies are widespread. We, therefore, investigated the potential contribution of cowpea dishes to the ingestion of several macro- and micronutrients. Processors and consumers were interviewed and cowpea dishes analyzed. Energy, protein, iron, zinc, and calcium contents ranged from 1647 to 2570 kJ, 10 to 25 g, 1 to 35 mg, 1.5 to 3.0 mg, 38 to 380 mg per 100 g d.w., respectively. The iron and calcium contents were highest in dishes containing leaves. The consumption of these dishes should be promoted along with research on how to further decrease the associated antinutritional factors of traditional cowpea dishes
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