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International Journal of Food Sciences and Nutrition Volume 43, 1993 - Issue 4
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Original Article

Iron contents and some physical components of twelve cowpea varieties

G. O. Latunde-dada Department of Biochemistry, Obafemi Awolowo College of Health Sciences, Ogun State University, Ago-Iwoye, Nigeria
Pages 193-197 | Published online: 06 Jul 2009

Citations (5)

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Read on this site (3)

S. A. Ganiyu, A. R. Popoola, O. F. Owolade & K. A. Fatona. (2017) Control of common bacterial blight disease of cowpea (Vigna unguiculata [L.] Walp) with certain plant extracts in Abeokuta, Nigeria. Journal of Crop Improvement 31:3, pages 280-288.
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A.A. Adegbite & N.A. Amusa. (2010) The major economic field diseases of cowpea in the humid agro-ecologies of south-western Nigeria. Archives of Phytopathology and Plant Protection 43:16, pages 1608-1618.
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Garrett C. Smith, Michael S. Clegg, Carl L. Keen & Louis E. Grivetti. (1996) Mineral values of selected plant foods common to southern Burkina Faso and to Niamey, Niger, West Africa. International Journal of Food Sciences and Nutrition 47:1, pages 41-53.
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Articles from other publishers (2)

Gladys Oluyemisi Latunde-Dada, Maria de Lourdes Pires Bianchi & Jose Eduardo Dutra Oliveira. (2009) On the Methods for Studying the Mechanisms and Bioavailability of Iron. Nutrition Reviews 56:3, pages 76-80.
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G. Oluyemisi Latunde-Dada, Suresh Chandra BabuEvance Chapasuka. (2018) Sources and Forms of Iron in Nigerian Foods and Effects of Processing on Availability. Food and Nutrition Bulletin 18:1, pages 1-6.
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