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dc.contributor.authorOLIVEIRA, A. M. C.
dc.contributor.authorJEAN, A.
dc.contributor.authorSILVA, K. J. D. e
dc.contributor.authorMOREIRA-ARAÚJO, R. S. dos R.
dc.contributor.authorFRANCO, L. J. D.
dc.contributor.authorROCHA, M. de M.
dc.date.accessioned2023-07-19T13:23:55Z-
dc.date.available2023-07-19T13:23:55Z-
dc.date.created2023-07-19
dc.date.issued2023
dc.identifier.citationRevista Caatinga, v. 36, n. 3, p. 702-710, jul./set. 2023.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1155043-
dc.descriptionCowpea 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.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectQualidade nutricional
dc.subjectComposição mineral
dc.subjectFatores antinutricionais
dc.subjectCozimento rápido
dc.titleProximate composition, minerals, tannins, phytates and cooking quality of commercial cowpea cultivars.
dc.typeArtigo de periódico
dc.subject.thesagroVigna Unguiculata
riaa.ainfo.id1155043
riaa.ainfo.lastupdate2023-07-19
dc.identifier.doihttp://dx.doi.org/10.1590/1983-21252023v36n322rc
dc.contributor.institutionADOLFO 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.
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