Studies on the Effect of Traditional Culinary Methods on the Digestibility of Local Cowpea (Vigna unguiculata) Protein.
No Thumbnail Available
Date
1980-09
Authors
Oyefeso, Jacob. Adetola.
Journal Title
Journal ISSN
Volume Title
Publisher
University of Lagos
Abstract
A comprehensive review of the origin of cowpea, (Vigna unguiculata) its place in the diet of the people of West Africa and in particular Nigeria, its nutritive value and the inherent anti-nutritional factors, together with the biological mechanisms affecting protein digestion is given.
Description
Keywords
Cowpea , Vigna- Unguivilata , Nutrition , Anti-Nutritional , Protein
Citation
Oyefeso, J. A. (1980). Studies on the Effect of Traditional Culinary Methods on the Digestibility of Local Cowpea (Vigna unguiculata) Protein. A Thesis Submitted to the College of Medicine, University of Lagos in Fulfilment of the Conditions Governing Candidates for the Degree of Doctor of Philosophy.