Nutrient contents of raw and cooked cowpea leaves [Kenya].
| dc.contributor.author | Imungi, Jasper K | |
| dc.contributor.author | Potter, Norman N. | |
| dc.date.accessioned | 2013-07-24T13:10:40Z | |
| dc.date.available | 2013-07-24T13:10:40Z | |
| dc.date.issued | 1983 | |
| dc.identifier.citation | Imungi Jasper, K. "Nutrient contents of raw and cooked cowpea leaves [Kenya]." Journal of Food Science 48 (1983). | en |
| dc.identifier.issn | 0022-1147 | |
| dc.identifier.uri | http://agris.fao.org/agris-search/search/display.do?f=2012/OV/OV201202777002777.xml;US19840076389 | |
| dc.identifier.uri | http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/50778 | |
| dc.description.abstract | A study was undertaken to determine specific levels of 17 minerals, 3 vitamins, and protein in raw and cooked cowpea leaves from Kenya. Mean crude protein levels were 32-34% of the total solids. The leaves were found to be a good source of minerals, including iron, calcium, phosphorus, and zinc. Levels of vitamin C, total carotene, and free and total folacin were 410, 57, 0.33, and 2.0 mg/100 g of solids, respectively. Fresh leaves cooked by a traditional Kenyan method retained 88% of their crude protein and substantial amounts of minerals. Vitamin C, and free and total folacin losses were 87, 49, and 66% respectively, with their recoveries in the cooking water being 5.6, 20, and 12%, respectively. Comparisons with other leafy vegetables indicate a good potential for processing of coowpea leaves. (wz). | en |
| dc.language.iso | en | en |
| dc.publisher | University of Nairobi, | en |
| dc.title | Nutrient contents of raw and cooked cowpea leaves [Kenya]. | en |
| dc.type | Article | en |
| local.publisher | college of agriculture and veterinary services, | en |
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