01037naa a2200289 a 450000100080000000500110000800800410001902400310006010000190009124501600011026000090027052001940027965000110047365000100048465000100049465300180050465300180052265300150054070000230055570000270057870000220060570000230062770000170065070000190066770000170068677300440070319964502016-02-18       2014    bl uuuu     u00u1 u    #d7 a10.3402/fnr.v58.206942DOI1 aPEREIRA, E. J.  aEffects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil.h[electronic resource]  c2014  aThis study aimed to evaluate the effect of cooking methods by measuring the iron and zinc contents in cowpea cultivars before and after soaking to determine the retention of these minerals.  aAnemia  aFerro  aZinco  aFeijão caupi  aFeijão-caupi  aRetenção1 aCARVALHO, L. M. J.1 aDELLAMORA-ORTIZ, G. M.1 aCARDOSO, F. S. N.1 aCARVALHO, J. L. V.1 aVIANA, D. S.1 aFREITAS, S. C.1 aROCHA, M. M.  tFood & Nutrition Researchgv. 58, 2014.