Strategic Potential of Cowpea as an Ingredient for Plant-Based Foods

• Autor(a) principal: Oliveira, Jeudys Araújo de
• Data de Publicação: 2023
• Outros Autores: Caselli, Francisco de Tarso Ribeiro, Pinheiro, Helano Diógenes
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Cadernos de Prospecção (Online)
• Texto Completo: https://periodicos.ufba.br/index.php/nit/article/view/52936
• topic: Vigna unguiculata; Leguminosas; Veganos.; Vigna unguiculata; Pulses; Vegans.

Cowpea grains have high levels of protein, fiber, iron and zinc, which gives them an excellent nutritional potential for the development of plant-based foods, generally vegan, made from plants as an option to animal products. The objective of this research was to obtain information about the cowpea culture in Brazil and in the world, as well as about the development of plant-based foods in recent years. The results indicate that most of the formulations that use pulses consist of peas, chickpeas and broad beans, but very few have used cowpea, which represents a great strategic opportunity for this crop in this type of food technology. In addition, the results show an accelerated growth trend in the development of technologies in the plant-based food sector, accompanied by strong investments by the main industries in the sector.