Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends

Soaking and incorporation of legumes for fortification are essential to a complementary food production process. Cassava, orange-fleshed potato, and cowpeas are sustainably cheap, locally available, and underutilized for food biofortification. This study investigated the effect of cowpea soaking tim...

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Publicat a:Int J Food Sci
Autors principals: Olaniran, Abiola Folakemi, Okonkwo, Clinton Emeka, Osemwegie, Omorefosa Osarenkhoe, Iranloye, Yetunde Mary, Afolabi, Yemisi Tokunbo, Alejolowo, Omokolade Oluwaseyi, Nwonuma, Charles Obiora, Badejo, Toluwanimi Esther
Format: Artigo
Idioma:Inglês
Publicat: Hindawi 2020
Matèries:
Research Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC7641669/
https://ncbi.nlm.nih.gov/pubmed/33195686
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2020/8873341
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