Natural Fermentation of Cowpea (Vigna unguiculata) Flour Improves the Nutritive Utilization of Indispensable Amino Acids and Phosphorus by Growing Rats

Cowpea (Vigna unguiculata) is among the most cultivated legumes, with interesting agronomic and environmental properties, and great potential as a nutritious food. The nutritional value of cowpea can be improved by technological processing. In this study, we showed that natural fermentation improved...

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Detalles Bibliográficos
Autores principales: Kapravelou, Garyfallia, Martínez, Rosario, Martino, Jole, Porres, Jesus M., Fernández-Fígares, Ignacio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7468839/
https://www.ncbi.nlm.nih.gov/pubmed/32717880
http://dx.doi.org/10.3390/nu12082186

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7468839/
https://www.ncbi.nlm.nih.gov/pubmed/32717880
http://dx.doi.org/10.3390/nu12082186

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