Nutritional quality of improved varieties of cowpea (Vigna unguiculata (L). Walp)
DOI:
https://doi.org/10.59797/journaloffoodlegumes.v30i3.486Keywords:
Antioxidants, Cowpea, Nutritional compositionAbstract
The present study was undertaken with the objective of evaluating the nutritional composition in seed such as proximate principles, mineral, amino acid and dietary fibre content plus antioxidant properties of two varieties of crop released by G. B. Pant University of Agriculture & Technology, Pantnagar, (Uttarakhand), India of the seven proximate quality parameters evaluated, ‘Pant lobia-3’ seeds proved to be statistically superior to ‘Pant lobia-5’ seeds in two parameters whereas the other five parameters were high in ‘Pant lobia-5’. ‘Pant lobia-5’ seeds per 100 gram seed wt. had a higher iron (7.81mg), calcium (76.03mg) which magnesium (155.8mg) and zinc content (4.70mg) where higher in ‘Pant lobia-3’. ‘Pant lobia-3’ had 24.51% protein contents and its tryptophan and methionine content were higher than those in ‘Pant lobia-5’. It had higher dietary fibre content (33.40 mg/100g) showed good antioxidant properties such as total flavonoid content (175.20 mg R.E. / 100 g of flavonoid) and total antioxidant activity (95.19 T.E./ 100g of antioxidant). The total phenolic content (79.43 mg GAE/100g of phenol) of ‘Pant lobia-5’ was high. The study inferred that cowpea seeds can act as nutritional equipment strengthening the nutritional security in our country.
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