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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Meio-Norte. |
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Data corrente: |
15/12/2022 |
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Data da última atualização: |
11/12/2023 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
CARVALHO, L. M. J.; TEIXEIRA, A. C.; BASTOS, P.; MOURA, M.; ROCHA, M. de M.; CARVALHO, J. L. V. de; SILVA, O.; ESMERINO, A. |
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Afiliação: |
LUCIA MARIA JAEGER CARVALHO, UFRJ; ANA CLAUDIA TEIXEIRA, UFRJ; PAULO BASTOS, UFRJ; MIRIAN MOURA, UFRJ; MAURISRAEL DE MOURA ROCHA, CPAMN; JOSE LUIZ VIANA DE CARVALHO, CTAA; OSMAN SILVA, UFRJ; ALISON ESMERINO, UFRJ. |
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Título: |
Biofortified cowpea beans cultivars: Centesimal Composition. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
In: EFFoST INTERNATIONAL CONFERENCE SHAPING THE PRODUCTION OF SUSTAINABLE, HEALTHY FOODS FOR THE FUTURE, 36., Dublin. 2022. Abstract book, p. 664, 2022. |
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Idioma: |
Inglês |
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Notas: |
7 a 9 November 2022. |
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Conteúdo: |
Aim:The purpose of this work is to evaluate de centesimal composition of biofortified cowpea (Vigna unguiculata) cultivar in order to produce akara flours for akara preparation. Introduction: Cowpea (Vigna unguiculata L.Walp) is from African origin, introduced in Brazil in the second half of the 16th century by Portuguese settlers in Bahia State. Belongs to Dicotyledoneae plants, Fabales order, Fabaceae family, genus Vigna, subgenus Vigna, species Vigna unguiculata (L.) Walp (Freire Filho, 1988). Cowpea has several popular names and the most used in Brazil are macassa and ?feijão-caupi?, in the Northeast region; The cowpea beans are preferably used to prepare akara, a typical food from Bahia state, known throughout Brazil (Freire Filho, 1983). Food of plant origin with high levels of protein are an option to compose the diet. Additionally, the protein nutritional value of cowpea is twice that of other cereals, proving to be an adequate option in several preparations (Akinyele e Akinlosotu, 1987). |
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Palavras-Chave: |
Feijão-caupi; Tecnologia de alimentos. |
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Thesagro: |
Variedade. |
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Thesaurus Nal: |
Food technology. |
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Categoria do assunto: |
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X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01836nam a2200253 a 4500
001 2150899
005 2023-12-11
008 2022 bl uuuu u00u1 u #d
100 1 $aCARVALHO, L. M. J.
245 $aBiofortified cowpea beans cultivars$bCentesimal Composition.$h[electronic resource]
260 $aIn: EFFoST INTERNATIONAL CONFERENCE SHAPING THE PRODUCTION OF SUSTAINABLE, HEALTHY FOODS FOR THE FUTURE, 36., Dublin. 2022. Abstract book, p. 664, 2022.$c2022
500 $a7 a 9 November 2022.
520 $aAim:The purpose of this work is to evaluate de centesimal composition of biofortified cowpea (Vigna unguiculata) cultivar in order to produce akara flours for akara preparation. Introduction: Cowpea (Vigna unguiculata L.Walp) is from African origin, introduced in Brazil in the second half of the 16th century by Portuguese settlers in Bahia State. Belongs to Dicotyledoneae plants, Fabales order, Fabaceae family, genus Vigna, subgenus Vigna, species Vigna unguiculata (L.) Walp (Freire Filho, 1988). Cowpea has several popular names and the most used in Brazil are macassa and ?feijão-caupi?, in the Northeast region; The cowpea beans are preferably used to prepare akara, a typical food from Bahia state, known throughout Brazil (Freire Filho, 1983). Food of plant origin with high levels of protein are an option to compose the diet. Additionally, the protein nutritional value of cowpea is twice that of other cereals, proving to be an adequate option in several preparations (Akinyele e Akinlosotu, 1987).
650 $aFood technology
650 $aVariedade
653 $aFeijão-caupi
653 $aTecnologia de alimentos
700 1 $aTEIXEIRA, A. C.
700 1 $aBASTOS, P.
700 1 $aMOURA, M.
700 1 $aROCHA, M. de M.
700 1 $aCARVALHO, J. L. V. de
700 1 $aSILVA, O.
700 1 $aESMERINO, A.
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Registro original: |
Embrapa Meio-Norte (CPAMN) |
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