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Pakistan Journal of Nutrition
  Year: 2015 | Volume: 14 | Issue: 9 | Page No.: 540-546
DOI: 10.3923/pjn.2015.540.546
 
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Comparative Study of the Nutrient Composition of Four Varieties of Cowpea (Vigna unguiculata) and Their Products (Beans-Based Products)
G.T.O. Otitoju, O. Otitoju, J.U. Nwamarah and S.O. Baiyeri

Abstract:
The study compared the nutrient potentials of four varieties of cowpea (Vigna unguiculata) and their products (beans pottage). The four cowpea varieties were obtained from the main market Nsukka, Enugu state. The varieties were: Potiskum (black-eye pea), Ife-brown (brown beans), Orarudi and Aloka. Five hundred gram of each sample was cleaned by hand picking to remove extraneous materials and damaged seeds. The cowpea grains were divided into two portions of 100 and 400 g, respectively. Four hundred gram of each of the varieties was used to prepare beans pottage. The sensory properties of the pottage were evaluated using a nine-point hedonic scale while the Food Attitude Rating Scale was used to access the general acceptability. The raw samples and the pottage were analyzed chemically for nutrient and anti-nutrient composition. The data generated was statistically analyzed using means, Analysis of Variance and Duncan’s New Multiple Range Test (DNMRT). In the raw samples Ife-brown was found to have the highest protein content (26.90%) while in the cooked sample Potiskum pottage was found to have the highest protein content (15.70%). However, Ife-brown and Aloka rated the highest in nutritive value in terms of proximate (moisture, protein, fats, carbohydrate, fibre and ash) and minerals (calcium, zinc, phosphorus, potassium and iron). The pottage had comparable (p>0.05) acceptability. However, Ife-brown bean pottage was best preferred to the other pottage.
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How to cite this article:

G.T.O. Otitoju, O. Otitoju, J.U. Nwamarah and S.O. Baiyeri, 2015. Comparative Study of the Nutrient Composition of Four Varieties of Cowpea (Vigna unguiculata) and Their Products (Beans-Based Products). Pakistan Journal of Nutrition, 14: 540-546.

DOI: 10.3923/pjn.2015.540.546

URL: https://scialert.net/abstract/?doi=pjn.2015.540.546

 
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