ABSTRACT
A comprehensive review of the origin of cowpea, (Vigna unquiculata) its place in the diet of the people of West Merion and in particular Nigeria, its nutritive value and the inherent anti-nutritional factors, together with the biological mechanisms affecting protein digestion is given.
The search revealed that there are about 39 varieties of cowpea in circulation within West Africa, of which 4 with average protein content of 26.7 per cent) are major in the diet of the people. These are either eaten whole with Gari (fermented manioc), dodo (fried plantain), rice, made into stew, or paste and then either fried into Akara balls or steamed into moin-in cakes. A scientific approach to the culinary preparation of these dishes was undertaken, and the effect of these processes on the inherent anti-nutritional factors (polyphenols, trypsin inhibitor and lectin) and on protein digestibility was studied biochemically.
OYEFESO, J (2021). Studies On The Effect Of Traditional Culinary Methods On The Digestibility Of Local Cowpea (Vigna Unguiculata) Protein. Afribary. Retrieved from https://track.afribary.com/works/studies-on-the-effect-of-traditional-culinary-methods-on-the-digestibility-of-local-cowpea-vigna-unguiculata-protein
OYEFESO, JACOB "Studies On The Effect Of Traditional Culinary Methods On The Digestibility Of Local Cowpea (Vigna Unguiculata) Protein" Afribary. Afribary, 06 May. 2021, https://track.afribary.com/works/studies-on-the-effect-of-traditional-culinary-methods-on-the-digestibility-of-local-cowpea-vigna-unguiculata-protein. Accessed 23 Nov. 2024.
OYEFESO, JACOB . "Studies On The Effect Of Traditional Culinary Methods On The Digestibility Of Local Cowpea (Vigna Unguiculata) Protein". Afribary, Afribary, 06 May. 2021. Web. 23 Nov. 2024. < https://track.afribary.com/works/studies-on-the-effect-of-traditional-culinary-methods-on-the-digestibility-of-local-cowpea-vigna-unguiculata-protein >.
OYEFESO, JACOB . "Studies On The Effect Of Traditional Culinary Methods On The Digestibility Of Local Cowpea (Vigna Unguiculata) Protein" Afribary (2021). Accessed November 23, 2024. https://track.afribary.com/works/studies-on-the-effect-of-traditional-culinary-methods-on-the-digestibility-of-local-cowpea-vigna-unguiculata-protein