Akara, the crispy, deep fried fritters made from black-eyed peas, are loved by many. But eating the protein-rich bean in other forms, particularly boiled, could increase the nutrient intake for millions of urban consumers buying street foods, least according to one scientist.
Busie Maziya-Dixon, a crop utilisation specialist at IITA:
"People should eat more boiled cowpea advantage of micronutrients especially iron and zinc that are lost when you remove the mineral-packed skin from the bean.”
Research by Maziya-Dixon has shown that boiled cowpea retains 80 percent of its iron and zinc. When its processed it into akara and moin moin most of these minerals are lost, she says.