Preparation, consumption, and nutritional composition of West African cowpea dishes

Ecology of Food and Nutrition

Volumn 50, Issue 2, 2011, Pages 115-136

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

^a UNIVERSITY OF ABOMEY CALAVI   (Benin)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Benin; Consumption patterns; Phytate; Polyphenols; Vigna unguiculata

Indexed keywords

CALCIUM; ZINC;

CALCIUM; FOOD CONSUMPTION; IRON; NUTRITIONAL STATUS; PHENOL;

AFRICA; ARTICLE; CALCIUM INTAKE; CALORIC INTAKE; CHEMISTRY; DIET; FABACEAE; FOOD HANDLING; FRUIT; HUMAN; IRON INTAKE; MALNUTRITION; METHODOLOGY; NUTRITIONAL VALUE; PLANT LEAF; PREVALENCE; PROTEIN INTAKE;

AFRICA; CALCIUM; CALCIUM, DIETARY; DIET; DIETARY PROTEINS; ENERGY INTAKE; FABACEAE; FOOD HANDLING; FRUIT; HUMANS; IRON, DIETARY; MALNUTRITION; NUTRITIVE VALUE; PLANT LEAVES; PREVALENCE; ZINC;

BENIN [WEST AFRICA];

VIGNA UNGUICULATA;

EID: 79952400271     PISSN: 03670244     EISSN: 15435237     Source Type: Journal    
DOI: 10.1080/03670244.2011.552371     Document Type: Article

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