| Autor: |
Akissoé L; Qualisud, University of Montpellier, IRD, CIRAD, Institut Agro, Avignon University, Université of La Réunion, 34090 Montpellier, France.; Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, University of Abomey-Calavi, Abomey Calavi 01 BP 526, Benin., Hemery YM; Qualisud, University of Montpellier, IRD, CIRAD, Institut Agro, Avignon University, Université of La Réunion, 34090 Montpellier, France., Madodé YE; Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, University of Abomey-Calavi, Abomey Calavi 01 BP 526, Benin., Icard-Vernière C; Qualisud, University of Montpellier, IRD, CIRAD, Institut Agro, Avignon University, Université of La Réunion, 34090 Montpellier, France., Rochette I; Qualisud, University of Montpellier, IRD, CIRAD, Institut Agro, Avignon University, Université of La Réunion, 34090 Montpellier, France., Picq C; Qualisud, University of Montpellier, IRD, CIRAD, Institut Agro, Avignon University, Université of La Réunion, 34090 Montpellier, France., Hounhouigan DJ; Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, University of Abomey-Calavi, Abomey Calavi 01 BP 526, Benin., Mouquet-Rivier C; Qualisud, University of Montpellier, IRD, CIRAD, Institut Agro, Avignon University, Université of La Réunion, 34090 Montpellier, France. |
| Abstrakt: |
Regular consumption of legumes is recommended worldwide for its environmental and health benefits. Cowpea, the most frequently consumed pulse in West African countries, is rich in nutrients and health-promoting bioactive compounds. A one-week retrospective food frequency questionnaire was used to estimate the contribution of the cowpea-based dishes to the recommended nutrient intake (RNI), based on their consumption frequency, intake, and nutritional composition. Participants were 1217 adults (19-65 years) from three urban or rural areas in southern Benin. Out of all respondents, 98% reported that they usually consumed cowpea-based dishes. The mean consumption frequency was 0.1 to 2.4 times/week, depending on the type of cowpea-based dish. The mean amount consumed was 71 g and 58 g of seeds/adult/day in urban and rural areas respectively. The mean daily contribution of cowpea-based dishes to RNI was 15% for energy, 42% for fibre, 37% for magnesium, 30% for folate, 26% for protein, and just above 15% for zinc and potassium. Thus, such regular cowpea consumption should be maintained. |
