Proximate composition, minerals, tannins, phytates and cooking quality of commercial cowpea cultivars.

OLIVEIRA, A. M. C.; JEAN, A.; SILVA, K. J. D. E; MOREIRA-ARAÚJO, R. S. DOS R.; FRANCO, L. J. D.; ROCHA, M. DE M.; ADOLFO M. C. DE OLIVEIRA, UNIVERSIDADE FEDERAL DO PIAUÍ; ABDIAS JEAN, UNIVERSIDADE FEDERAL DO PIAUÍ; KAESEL JACKSON DAMASCENO E SILVA, CPAMN; REGILDA S. DOS R. MOREIRA-ARAÚJO, UNIVERSIDADE FEDERAL DO PIAUÍ; LUIS JOSE DUARTE FRANCO, CPAMN; MAURISRAEL DE MOURA ROCHA, CPAMN.

Proximate composition, minerals, tannins, phytates and cooking quality of commercial cowpea cultivars.

2023

OLIVEIRA, A. M. C. | JEAN, A. | SILVA, K. J. D. E | MOREIRA-ARAÚJO, R. S. DOS R. | FRANCO, L. J. D. | ROCHA, M. DE M. | ADOLFO M. C. DE OLIVEIRA, UNIVERSIDADE FEDERAL DO PIAUÍ; ABDIAS JEAN, UNIVERSIDADE FEDERAL DO PIAUÍ; KAESEL JACKSON DAMASCENO E SILVA, CPAMN; REGILDA S. DOS R. MOREIRA-ARAÚJO, UNIVERSIDADE FEDERAL DO PIAUÍ; LUIS JOSE DUARTE FRANCO, CPAMN; MAURISRAEL DE MOURA ROCHA, CPAMN.

Cowpea is a socioeconomically important legume in the Northeast region of Brazil, and the most grown and consumed type of bean, representing the main source of low-cost vegetable protein for rural and urban populations in this region. The objective of this work was to characterize the proximate composition, minerals, tannins, phytic acid, and cooking quality of whole grains of cowpea from the commercial cultivars BRS Aracê, BRS Inhuma, and BRS Xiquexique.

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