Studies on the Effect of Traditional Culinary Methods on the Digestibility of Local Cowpea (Vigna unguiculata) Protein.

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dc.contributor.authorOyefeso, Jacob. Adetola.
dc.date.accessioned2018-07-04T14:46:12Z
dc.date.available2018-07-04T14:46:12Z
dc.date.issued1980-09
dc.description.abstractA 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.en_US
dc.description.sponsorshipUniversity of Lagosen_US
dc.identifier.citationOyefeso, 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.en_US
dc.identifier.urihttp://ir.unilag.edu.ng:8080/xmlui/handle/123456789/2985
dc.language.isoenen_US
dc.publisherUniversity of Lagosen_US
dc.subjectCowpeaen_US
dc.subjectVigna- Unguivilataen_US
dc.subjectNutritionen_US
dc.subjectAnti-Nutritionalen_US
dc.subjectProteinen_US
dc.titleStudies on the Effect of Traditional Culinary Methods on the Digestibility of Local Cowpea (Vigna unguiculata) Protein.en_US
dc.typeThesisen_US
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