Potential of cowpea genotypes for nutrient biofortification and cooking quality

Potential of cowpea genotypes for nutrient biofortification and cooking quality

ABSTRACT - Cowpea is a very important food for the populations of the North and Northeast regions of Brazil, representing an excellent source of proteins and minerals. The purpose of this study was to evaluate the potential of 100 cowpea genotypes for biofortification of iron, zinc, and proteins, an...

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Bibliographic Details
Main Authors: Thaise Kessiane Teixeira Freitas, Fernanda de Oliveira Gomes, Maurício dos Santos Araújo, Izabel Cristina Vera Silva, Daisy Jacqueline Sousa Silva, Kaesel Jackson Damasceno-Silva, Maurisrael de Moura Rocha
Format: Article
Language:English
Published: Universidade Federal do Ceará 2022-06-01
Series:Revista Ciência Agronômica
Subjects:
Vigna unguiculata
Protein.
Iron
Zinc.
Percentage of cooked grains
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902022000100439&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902022000100439&lng=en&tlng=en

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