Nutritional properties and antioxidant content of commonly consumed cowpea cultivars in Sri Lanka

Authors

  • R. LIYANAGE Food Science and Nutrition Research Group, Institute of Fundamental Studies, Hantana Road, Kandy, 20000, Sri Lanka Author
  • O.S. PERERA Postgraduate Institute of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka Author
  • P. WETHTHASINGHE Food Science and Nutrition Research Group, Institute of Fundamental Studies, Hantana Road, Kandy, 20000, Sri Lanka Author
  • B.C. JAYAWARDANA Department of Animal Science, Faculty of Agriculture, University of Peradeniya, Sri Lanka Author
  • J. K. VIDANAARACHCHI Department of Animal Science, Faculty of Agriculture, University of Peradeniya, Sri Lanka Author
  • R. SIVAKANESAN Department of Biochemistry, Faculty of Medicine, University of Peradeniya, Peradeniya, Sri Lanka Author

DOI:

https://doi.org/10.59797/jfl.v27i3.777

Keywords:

Antioxidant activity, Cowpeas, Micronutrients, Proximate composition, Total phenols, Total dietary fiber

Abstract

Four cowpea cultivars namely 'Waruni', 'Bombay', 'Dawala', and 'MI35', were analyzed for proximate composition, micronutrients, total dietary fibre (TDF), total phenolic content (TPC), and antioxidant activity (AOA). AOA, measured by FRAP and DPPH assays in hot and cold extracts ranged 10.94- 35.28, 27.49-8.02 (umolg1) and 126.4-531.0, 350.91-586.63 (IC in μg), respectively. TPC varied in hot and cold extracts from 2.70-6.08-2.36-6.00 mgg1, respectively. Proximate composition analysis revealed that the four cultivars contained 22.97-25.40% protein, 3.24-3.66% fat, 5.66-6.85% crude fibre, and 56.50- 60.44% carbohydrates. The TDF was around 4% in the cultivars. Calcium, Zinc, and Iron ranged from 383.75-5672.54, 32.34- 34.71 and 33.44-135.63 (mg/kg), respectively. 'Waruni', cultivar had the highest AOA and TPC.

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Published

2024-09-04

Issue

Vol. 27 No. 3 (2014)

Section

Articles

How to Cite

Nutritional properties and antioxidant content of commonly consumed cowpea cultivars in Sri Lanka . (2024). Journal of Food Legumes, 27(3), 215-217. https://doi.org/10.59797/jfl.v27i3.777