Utilization of cowpeas for human food

By R. Dixon Phillips, K. Mcwatters, M. Chinnan, Y. Hung, L. Beuchat, S. Sefa-Dedeh, E. Sakyi-Dawson, Patrick Ngoddy, D. Nnanyelugo, Joyce Enwere and 7 more. 2003

190 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/6924ae61924f5dd7f76bd0787146b8cba899cc62

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Plant Science

1. D. Diouf
2. B. Singh
3. Michael P. Timko

Citations in the corpus

• Recent advances in cowpea [ Vigna unguiculata (L.) Walp.] “omics” research for genetic improvement (2011, background): “Cowpea is known also as containing a low amount of fat and high level of fiber which can prevent heart disease by reducing the low-density lipoprotein (Phillips et al., 2003).”
• Cowpea, a multifunctional legume. (2008, background): “Processed-food products using dry cowpea grain, such as cowpea-fortified baked goods, extruded snack foods, and weaning foods, have been developed (Phillips et al. 2003).”
• Nutritional ranking of 30 Brazilian genotypes of cowpeas including determination of antioxidant capacity and vitamins (2012, background): “] Walp) is one of the most important grain legume crops that grow in tropical and subtropical zones of the world, being the major source of dietary protein, calories, dietary fiber, minerals and vitamins for a large segment of world population (Phillips et al., 2003).”