Akissoe L., Hemery Youna, Madode Y. E., Icard-Vernière Christèle, Rochette Isabelle, Picq Christian, Hounhouigan D. J., Mouquet Rivier Claire. (2023). Current consumption of traditional cowpea-based dishes in South Benin contributes to at least 30% of the recommended intake of dietary fibre, folate, and magnesium. Nutrients, 15 (6), p. 1314 [17 p.].
Titre du document
Current consumption of traditional cowpea-based dishes in South Benin contributes to at least 30% of the recommended intake of dietary fibre, folate, and magnesium
Année de publication
2023
Auteurs
Akissoe L., Hemery Youna, Madode Y. E., Icard-Vernière Christèle, Rochette Isabelle, Picq Christian, Hounhouigan D. J., Mouquet Rivier Claire
Source
Nutrients, 2023,
15 (6), p. 1314 [17 p.]
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.
Plan de classement
Nutrition, alimentation [054]
Description Géographique
BENIN
Localisation
Fonds IRD [F B010087590]
Identifiant IRD
fdi:010087590
