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

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

Cowpea <i>(Vigna unguiculata) </i>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 fe...

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Bibliographic Details
Main Authors: Garyfallia Kapravelou, Rosario Martínez, Jole Martino, Jesus M. Porres, Ignacio Fernández-Fígares
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Nutrients
Subjects:
<i>Vigna unguiculata</i>
fermentation
digestibility
amino acids
mineral bioavailability
rat
Online Access:https://www.mdpi.com/2072-6643/12/8/2186

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