cowpea.

Micronutrients, known for their important physiologic roles in maintenance of health, have been identified to be significantly affected in rats exposed to phosphide residue contaminated cowpea.  Processing of such cowpea was carried out prior to their exposure to rats, so as to identify if cooking will modify the micronutrient depletion-characteristic property of such residue. Eighteen female Wistar rats were divided into 3 groups of 6 rats each.  While the first group served as the control, the second and third groups were supplied cooked phosphide-residue contaminated and uncontaminated cowpea respectively. Blood obtained through retro-orbital bleeding was used for the estimation of Mg, Zn, Cu, Se, Mn, Fe, Co, Mo, and Cr as well as vitamins (folic acid, vitamins A, C, D, E, niacin, riboflavin). Results revealed non-significant differences (p>0.05) in the levels of all vitamins and minerals for the uncontaminated and contaminated groups except Zn, Cu and vitamin D that were significantly reduced (p