01836nam a2200253 a 450000100080000000500110000800800410001910000230006024500880008326001630017150000250033452010170035965000200137665000140139665300180141065300280142870000200145670000150147670000140149170000200150570000260152570000140155170000170156521508992023-12-11       2022    bl uuuu     u00u1 u    #d1 aCARVALHO, L. M. J.  aBiofortified cowpea beans cultivarsbCentesimal Composition.h[electronic resource]  aIn: EFFoST INTERNATIONAL CONFERENCE SHAPING THE PRODUCTION OF SUSTAINABLE, HEALTHY FOODS FOR THE FUTURE, 36., Dublin. 2022. Abstract book, p. 664, 2022.c2022  a7 a 9 November 2022.  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).  aFood technology  aVariedade  aFeijão-caupi  aTecnologia de alimentos1 aTEIXEIRA, A. C.1 aBASTOS, P.1 aMOURA, M.1 aROCHA, M. de M.1 aCARVALHO, J. L. V. de1 aSILVA, O.1 aESMERINO, A.