Title:	Chemical and mineral composition of the raw and cooked immature grains of cowpea genotypes.
Authors:	GOMES, F. O. SILVA, I. C. V. FRANCO, L. J. D. HASHIMOTO, J. M. SILVA, K. J. D. e ROCHA, M. de M.
Affiliation:	FERNANDA DE O. GOMES, UNIVERSIDADE FEDERAL DO PIAUÍ; IZABEL C. V. SILVA, UNIVERSIDADE FEDERAL DO PIAUÍ; LUIS JOSE DUARTE FRANCO, CPAMN; JORGE MINORU HASHIMOTO, CPAMN; KAESEL JACKSON DAMASCENO E SILVA, CPAMN; MAURISRAEL DE MOURA ROCHA, CPAMN.
Date Issued:	2024
Citation:	Revista Caatinga, Mossoró, v. 37, e11727, 2024.
Description:	Immature cowpea grains are a rich source of proteins, minerals, dietary fiber, and phenolic compounds and also have a high antioxidant capacity compared to dry grains. Its consumption promotes a healthy and diversified diet. The objective of this work was to evaluate the cooking time and chemical and mineral composition of the raw and cooked immature grains of different cowpea genotypes.
Thesagro:	Vigna Unguiculata
Keywords:	Feijão-verde Composição centesimal Minerais Processamento térmico
DOI:	http://dx.doi.org/10.1590/1983-21252024v3711727rc
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CPAMN)