Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil
Background: The cowpea (Vigna unguiculata L. Wap.) is an excellent source of iron and zinc. However, iron from plant sources is poorly absorbed compared with iron from animal sources.Objectives: The objective of this study was to evaluate iron and zinc bioaccessibility in cowpea cultivars after proc...
| Autores principales: | , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Swedish Nutrition Foundation
2016
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/170984 |
Ejemplares similares: Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil
- Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil
- Introgression breeding in cowpea [Vigna unguiculata (L.) walp.]
- In vitro plant regeneration via organogenesis of cowpea [ Vigna unguiculata (l.) Walp]
- RFLP mapping of an aphid resistance gene in cowpea (Vigna unguiculata [L.] Walp
- Proximate composition, minerals, tannins, phytates and cooking quality of commercial cowpea cultivars
- Genus Vigna and Cowpea (V. unguiculata [L.] Walp.) taxonomy: current status and prospects