{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,3]],"date-time":"2026-06-03T15:01:53Z","timestamp":1780498913871,"version":"3.54.1"},"reference-count":45,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2023,3,7]],"date-time":"2023-03-07T00:00:00Z","timestamp":1678147200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"French government","award":["ANR-10-LABX-0001-01"],"award-info":[{"award-number":["ANR-10-LABX-0001-01"]}]},{"name":"French government","award":["ANR-16-IDEX-0006"],"award-info":[{"award-number":["ANR-16-IDEX-0006"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats: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\u201365 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.<\/jats:p>","DOI":"10.3390\/nu15061314","type":"journal-article","created":{"date-parts":[[2023,3,8]],"date-time":"2023-03-08T01:58:22Z","timestamp":1678240702000},"page":"1314","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["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"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3196-0640","authenticated-orcid":false,"given":"Lor\u00e8ne","family":"Akisso\u00e9","sequence":"first","affiliation":[{"name":"Qualisud, University of Montpellier, IRD, CIRAD, Institut Agro, Avignon University, Universit\u00e9 of La R\u00e9union, 34090 Montpellier, France"},{"name":"Laboratoire de Sciences des Aliments, Facult\u00e9 des Sciences Agronomiques, University of Abomey-Calavi, Abomey Calavi 01 BP 526, Benin"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0408-2552","authenticated-orcid":false,"given":"Youna M.","family":"Hemery","sequence":"additional","affiliation":[{"name":"Qualisud, University of Montpellier, IRD, CIRAD, Institut Agro, Avignon University, Universit\u00e9 of La R\u00e9union, 34090 Montpellier, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2108-7902","authenticated-orcid":false,"given":"Yann E.","family":"Madod\u00e9","sequence":"additional","affiliation":[{"name":"Laboratoire de Sciences des Aliments, Facult\u00e9 des Sciences Agronomiques, University of Abomey-Calavi, Abomey Calavi 01 BP 526, Benin"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5626-6639","authenticated-orcid":false,"given":"Christ\u00e8le","family":"Icard-Verni\u00e8re","sequence":"additional","affiliation":[{"name":"Qualisud, University of Montpellier, IRD, CIRAD, Institut Agro, Avignon University, Universit\u00e9 of La R\u00e9union, 34090 Montpellier, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Isabelle","family":"Rochette","sequence":"additional","affiliation":[{"name":"Qualisud, University of Montpellier, IRD, CIRAD, Institut Agro, Avignon University, Universit\u00e9 of La R\u00e9union, 34090 Montpellier, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Christian","family":"Picq","sequence":"additional","affiliation":[{"name":"Qualisud, University of Montpellier, IRD, CIRAD, Institut Agro, Avignon University, Universit\u00e9 of La R\u00e9union, 34090 Montpellier, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Djidjoho J.","family":"Hounhouigan","sequence":"additional","affiliation":[{"name":"Laboratoire de Sciences des Aliments, Facult\u00e9 des Sciences Agronomiques, University of Abomey-Calavi, Abomey Calavi 01 BP 526, Benin"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3775-4610","authenticated-orcid":false,"given":"Claire","family":"Mouquet-Rivier","sequence":"additional","affiliation":[{"name":"Qualisud, University of Montpellier, IRD, CIRAD, Institut Agro, Avignon University, Universit\u00e9 of La R\u00e9union, 34090 Montpellier, France"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,3,7]]},"reference":[{"key":"ref_1","unstructured":"WHO, and FAO (2003). 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