Título:	Cooking quality and protein content of black-grain cowpea genotypes before and after cooking.
Autor:	LUZ, M. S. CARVALHO, L. M. da S. FRANCO, L. J. D. SILVA, K. J. D. e ROCHA, M. de M.
Afiliación:	MARCOS S. LUZ, UNIVERSIDADE FEDERAL DO PIAUÍ; LISANDRA M. DA S. CARVALHO, UNIVERSIDADE FEDERAL DO PIAUÍ; LUIS JOSE DUARTE FRANCO, CPAMN; KAESEL JACKSON DAMASCENO E SILVA, CPAMN; MAURISRAEL DE MOURA ROCHA, CPAMN.
Año:	2025
Referencia:	Revista Caatinga, Mossoró, v. 38, e12124, 2025.
Descripción:	The consumption of cowpea in the population's diet is an option to complement the intake of various nutrients, mainly proteins, and its black grain has great potential in the preparation of feijoada, as a more economical alternative to common bean for the Northeastern consumer. The objective of this work was to evaluate the cooking quality and protein content in black class cowpea genotypes, before and after cooking.
Thesagro:	Vigna Unguiculata
Palabras clave:	Qualidade nutricional Processamento térmico Cozimento rápido
DOI:	http://dx.doi.org/10.1590/1983-21252025v3812124rc
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CPAMN)