Preparation, consumption, and nutritional composition of West African cowpea dishes

In Africa, nutrient intake deficiencies are widespread. We, therefore, investigated the potential contribution of cowpea dishes to the ingestion of several macro- and micronutrients. Processors and consumers were interviewed and cowpea dishes analyzed. Energy, protein, iron, zinc, and calcium conten...

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Bibliographic Details
Published in:Ecology of food and nutrition 2011-03, Vol.50 (2), p.115-136
Main Authors: Madode, Y.E, Houssou, P.A, Linnemann, A.R, Hounhouigan, D.J, Nout, M.J.R, Boekel, M.A.J.S. van
Format: Article
Language:English
Subjects:
Africa - epidemiology
antinutritional factors
beans
Benin
Biological and medical sciences
Calcium
Calcium - analysis
Calcium, Dietary - analysis
consumption patterns
cowpeas
Diet
Dietary Proteins - analysis
digestibility
energy
Energy Intake
Fabaceae - chemistry
Feeding. Feeding behavior
food
Food Handling - methods
Fruit - chemistry
Fundamental and applied biological sciences. Psychology
Humans
ingestion
Iron
Iron, Dietary - analysis
kanwa alkaline salt
leaves
Legumes
Malnutrition - epidemiology
Malnutrition - prevention & control
nutrient content
nutrient intake
Nutrition
Nutritive Value
phytate
phytic acid
Plant Leaves
Polyphenols
Prevalence
quality
Vertebrates: anatomy and physiology, studies on body, several organs or systems
Vigna unguiculata
zinc
Zinc - analysis
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Summary:In Africa, nutrient intake deficiencies are widespread. We, therefore, investigated the potential contribution of cowpea dishes to the ingestion of several macro- and micronutrients. Processors and consumers were interviewed and cowpea dishes analyzed. Energy, protein, iron, zinc, and calcium contents ranged from 1647 to 2570 kJ, 10 to 25 g, 1 to 35 mg, 1.5 to 3.0 mg, 38 to 380 mg per 100 g d.w., respectively. The iron and calcium contents were highest in dishes containing leaves. The consumption of these dishes should be promoted along with research on how to further decrease the associated antinutritional factors of traditional cowpea dishes.
ISSN:0367-0244
1543-5237
1543-5237
DOI:10.1080/03670244.2011.552371