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 MARIA JAEGER DE 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: Separatas biblioteca
Language:English
eng
Published: 2014-10-03
Subjects:Feijão caupi, Retenção., Anemia, Ferro, Zinco.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/996450
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http://www.alice.cnptia.embrapa.br/alice/handle/doc/996450

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