Autoria: LUZ, M. S.; CARVALHO, L. M. da S.; FRANCO, L. J. D.; SILVA, K. J. D. e; ROCHA, M. de M.

Resumo: 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.

Ano de publicação: 2025

Tipo de publicação: Artigo de periódico

Unidade: Embrapa Meio-Norte

Palavras-chave: Cozimento rápido, Processamento térmico, Qualidade nutricional, Vigna Unguiculata