A review of the contribution of cowpea leaves to food and nutrition security in East Africa-Reference-Cited by-同舟云学术

A review of the contribution of cowpea leaves to food and nutrition security in East Africa

Published:2019-12-17 Issue:1 Volume:8 Page:36-47
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Owade Joshua O.¹^ORCID,Abong’ George¹,Okoth Michael¹,Mwang’ombe Agnes W.²

Affiliation:

1. Department of Food Science, Nutrition and Technology University of Nairobi Nairobi Kenya

2. Department of Plant Science and Crop Protection University of Nairobi Nairobi Kenya

Funder

German Federal Ministry of Food and Agriculture

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1337

Reference99 articles.

1. Evaluation of nutritional value and in vitro antioxidant potential of differentially processed underutilized leafy vegetables;Aathira M.;International Journal of Food Sciences and Nutrition,2017

2. Screening six cultivars of cowpea (Vignia u nguiculata ( L.) Walp for adaptation to soil contaminated with spent engine oil;Agbogidi O. M.;Acadamic Arena,2010

3. Farmers’ Knowledge and Cultivation of Cowpea (Vigna unguiculata (L.) Verdc.) in Three Communities of Bolgatanga Municipality, Upper East Region, Ghana

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