Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil.

Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil.

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This study aimed to evaluate the effect of cooking methods by measuring the iron and zinc contents in cowpea cultivars before and after soaking to determine the retention of these minerals.

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Bibliographic Details
Main Authors: PEREIRA, E. J., CARVALHO, L. M. J., DELLAMORA-ORTIZ, G. M., CARDOSO, F. S. N., CARVALHO, J. L. V., VIANA, D. S., FREITAS, S. C., ROCHA, M. M.
Other Authors: ELENILDA J. PEREIRA, UFRJ; LUCIA M. J. CARVALHO, UFRJ; GISELA M. DELLAMORA-ORTIZ, UFRJ; FLÁVIO S. N. CARDOSO, UFRJ; JOSE LUIZ VIANA DE CARVALHO, CTAA; DANIELA S. VIANA, UFRJ; SIDINEA CORDEIRO DE FREITAS, CTAA; MAURISRAEL DE MOURA ROCHA, CPAMN.
Format: Artigo de periódico biblioteca
Language:English
eng
Published: 2014-02-21
Subjects:Feijão-caupi., Anemia, Ferro, Zinco.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/980866
http://dx.doi.org/10.3402/fnr.v58.20694
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http://www.alice.cnptia.embrapa.br/alice/handle/doc/980866
http://dx.doi.org/10.3402/fnr.v58.20694

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