Cowpea
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-030-41376-7_6
Reference60 articles.
1. Abizari, A. R., Moretti, D., Schuth, S., Zimmermann, M. B., Armar-Klemesu, M., & Brouwer, I. D. (2012a). Phytic acid-to-iron molar ratio rather than polyphenol concentration determines iron bioavailability in whole-cowpea meal among young women. The Journal of Nutrition, 142(11), 1950–1955. https://doi.org/10.3945/jn.112.164095 .
2. Abizari, A. R., Moretti, D., Zimmermann, M. B., Armar-Klemesu, M., & Brouwer, I. D. (2012b). Whole cowpea meal fortified with NaFeEDTA reduces iron deficiency among Ghanaian school children in a malaria endemic area. The Journal of Nutrition, 142(10), 1836–1842. https://doi.org/10.3945/jn.112.165753 .
3. Adebooye, O. C., & Singh, V. (2007). Effect of cooking on the profile of phenolics, tannins, phytate, amino acid, fatty acid and mineral nutrients of whole-grain and decorticated vegetable cowpea (Vigna unguiculata L. Walp). Journal of Food Quality, 30(6), 1101–1120. https://doi.org/10.1111/j.1745-4557.2007.00155.x .
4. Ahenkora, K., Adu Dapaah, H. K., & Agyemang, A. (1998). Selected nutritional components and sensory attributes of cowpea (Vigna unguiculata [L.] Walp) leaves. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 52(3), 221–229.
5. Akande, K. E., & Fabiyi, E. F. (2010). Effect of processing methods on some antinutritional factors in legume seeds for poultry feeding. International Journal of Poultry Science, 9(10), 996–1001.
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