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Vitamin B content of cowpeas ( Vigna unguiculata Walp) I.—Thiamine, riboflavin and niacin
Author(s) -
Ogunmodede B. K.,
Oyenuga V. A.
Publication year - 1969
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740200209
Subject(s) - thiamine , riboflavin , vigna , niacin , confusion , vitamin , food science , biology , chemistry , botany , biochemistry , psychology , psychoanalysis
The thiamine, riboflavin and niacin contents of thirty varieties of cowpeas have been studied. Estimates of the values of these vitamins in the individual varieties have been recorded, and comparative studies of the values show significant differences between the vitamin contents of some varieties. It is also suggested that in reporting experiments, accession numbers be used to identify the varieties of cowpeas in order to avoid possible confusion.