Consumption of cowpea‐based dishes in Benin: Main motives and barriers, and spatial and temporal changes-Reference-Cited by-同舟云学术

Consumption of cowpea‐based dishes in Benin: Main motives and barriers, and spatial and temporal changes

Published:2022-04-11 Issue:4 Volume:4 Page:
ISSN:2639-6181
Container-title:Legume Science
language:en
Short-container-title:Legume Science

Author:

Akissoé Lorène¹²^ORCID,Icard‐Vernière Christèle¹,Madodé Yann E.²^ORCID,Hemery Youna M.¹,Kpossilande Claudia E.³,Mouquet‐Rivier Claire¹,Hounhouigan D. Joseph²

Affiliation:

1. Qualisud, Univ Montpellier, IRD, Institut Agro, CIRAD Avignon Université, Univ de la Réunion Montpellier France

2. Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques Université d'Abomey‐Calavi Bénin

3. Laboratoire d'Etude sur la Pauvreté et la Performance de l'Agriculture, Faculté des Sciences Agronomiques Université d'Abomey‐Calavi Bénin

Publisher

Wiley

Subject

Plant Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/leg3.146

Reference26 articles.

1. Assessment of functional properties and nutritional composition of some cowpea (Vigna unguiculata L.) genotypes in Ghana;Asare A. T.;ARPN Journal of Agricultural and Biological Science,2013

2. Use of focus groups to understand African-Americans' dietary practices: Implications for modifying a food frequency questionnaire

3. Processing of local agricultural products to meet urban demand: Lessons from soybean cheese consumption analysis in Southern Benin

4. Consumer Understanding and Culinary Use of Legumes in Australia

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1. Current Consumption of Traditional Cowpea-Based Dishes in South Benin Contributes to at Least 30% of the Recommended Intake of Dietary Fibre, Folate, and Magnesium;Nutrients;2023-03-07