Chemometric analysis on free amino acids and proximate compositional data for selecting cowpea (Vigna unguiculata L.) diversity

Biodiversity of cowpea, along with the interesting agricultural and nutritional properties, has encouraged research with local landraces of Portugal. This work deals with the composition of dry beans of cowpea from 28 different Portuguese cultivars concerning dry matter (DM), crude proteins (CP), fat content (FC), ash, and concentration of free essential and non-essential amino acids.

in Journal of Food Composition and Analysis Volume 53, Pages 69-76.

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