Preparation, Consumption, and Nutritional Composition of West African cowpea dishes

Y.E.E. Madode, P. Houssou, A.R. Linnemann, D.J. Hounhouigan, M.J.R. Nout, M.A.J.S. van Boekel

Research output: Contribution to journalArticleAcademicpeer-review

19 Citations (Scopus)

Abstract

In Africa, nutrient intake deficiencies are widespread. We, therefore, investigated the potential contribution of cowpea dishes to the ingestion of several macro- and micronutrients. Processors and consumers were interviewed and cowpea dishes analyzed. Energy, protein, iron, zinc, and calcium contents ranged from 1647 to 2570 kJ, 10 to 25 g, 1 to 35 mg, 1.5 to 3.0 mg, 38 to 380 mg per 100 g d.w., respectively. The iron and calcium contents were highest in dishes containing leaves. The consumption of these dishes should be promoted along with research on how to further decrease the associated antinutritional factors of traditional cowpea dishes
Original languageEnglish
Pages (from-to)115-136
JournalEcology of Food and Nutrition
Volume50
Issue number2
DOIs
Publication statusPublished - 2011

Keywords

  • kanwa alkaline salt
  • vigna-unguiculata
  • antinutritional factors
  • phytic acid
  • food
  • quality
  • phytate
  • benin
  • beans
  • digestibility

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