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.
Author(s): 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.
Summary: 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.
Publication year: 2014
Types of publication: Journal article
Unit: Embrapa Food Technology
Keywords: Anemia, Feijão caupi, Feijão-caupi, Ferro, Retenção, Zinco
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