Abstract
Cereals provide over 50% of the calorie and a substantial portion of the daily protein intakes of West-Africans. Cereals generally follow the same initial processing steps before they are utilized and traditional recipes with few exceptions are similar in the whole region. Cereals in West-Africa are normally consumed with legumes and fish. Among the legumes cowpeas and groundnuts are the commonest and most popular. It is concluded that provided sufficient legumes are available, the traditional cereal-legume diets provide adequate protein of good quality for the people.
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© 1985 Akadémiai Kiadó, Budapest, Hungary
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Dako, D.Y. (1985). Cereal Utilization in West Africa. In: Lásztity, R., Hidvégi, M. (eds) Amino Acid Composition and Biological Value of Cereal Proteins. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5307-9_2
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DOI: https://doi.org/10.1007/978-94-009-5307-9_2
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