Cooking quality and protein content of black-grain cowpea genotypes before and after cooking.
Cooking quality and protein content of black-grain cowpea genotypes before and after cooking.
Author(s): LUZ, M. S.; CARVALHO, L. M. da S.; FRANCO, L. J. D.; SILVA, K. J. D. e; ROCHA, M. de M.
Summary: The consumption of cowpea in the population's diet is an option to complement the intake of various nutrients, mainly proteins, and its black grain has great potential in the preparation of feijoada, as a more economical alternative to common bean for the Northeastern consumer. The objective of this work was to evaluate the cooking quality and protein content in black class cowpea genotypes, before and after cooking.
Publication year: 2025
Types of publication: Journal article
Unit: Embrapa Mid-North
Observation
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