Subscribe Now Subscribe Today
Research Article

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
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

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.

Related Articles in ASCI
Similar Articles in this Journal
Search in Google Scholar
View Citation
Report Citation

  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


1:  Adebiyi, A.O., A.P. Adebiyi and E.O. Olaniyi, 2005. Nutritional composition of Sorghum bicolor starch hydrolyzed with amylase from Rhizopus sp. Afr. J. Biotechnol., 4: 1089-1094.
Direct Link  |  

2:  Agbogidi, O.M., 2010. Response of six cultivars of cowpea (Vigna unguiculata (L.) walp) to spent engine oil. Afr. J. Food Sci. Technol., 1: 139-142.
Direct Link  |  

3:  Agbogidi, O.M. and E.O. Egho, 2012. Evaluation of eight varieties of cowpea (Vigna unguiculata (L.) Walp) in Asaba agro-ecological environment, Delta State, Nigeria. Eur. J. Sustain. Dev., 1: 303-314.
Direct Link  |  

4:  AOAC., 2005. Official Methods of Analysis of the Association of Official Analytical Chemist. 18th Edn., Horwitz William Publication, Washington, DC., USA.

5:  Apata, D.F., 2008. Growth performance, nutrient digestibility and immune response of broiler chicks fed diets supplemented with a culture of Lactobacillus bulgaricus. J. Sci. Food Agric., 88: 1253-1258.
CrossRef  |  Direct Link  |  

6:  Awe, O.A., 2008. Preliminary evaluation of three Asian yards long bean cowpea lines in Ibadan, Southern western Nigeria. Proceedings of the 42nd Annual Conference of ASN, October 19-23, 2008, Ebonyi State University, Abakaliki, Nigeria, pp: 246-249.

7:  Bressani, E. and L.G. Elias, 1974. Legume Foods. In: New Protein Foods, Altschil, A.M. (Ed.). Academic Press, New York, USA.

8:  Collins, G.C. and H. Polkinhorne, 1952. An investigation of anionic interference in the determination of small quantities of potassium and sodium with a new flame photometer. Analyst, 77: 430-436.
Direct Link  |  

9:  Egbe, I.A. and I.O. Akinyele, 1990. Effect of cooking on the antinutritional factors of lima beans (Phaseolus lunatus). Food Chem., 35: 81-87.
CrossRef  |  Direct Link  |  

10:  Ene-Obong, H.N., 1995. Content of antinutrients and in vitro protein digestibility of the African yambean, pigeon and cowpea. Plant Foods Hum. Nutr., 48: 225-233.
CrossRef  |  Direct Link  |  

11:  Ene-Obong, E.E. and F.I. Okoye, 1993. Effect of seed coat on water permeability in the African yam bean, Sphenostylis stenocarpa. Niger. J. Bot., 6: 43-51.

12:  Ene-Obong, H.N. and E.U. Maduekwe, 2001. Bioavailability of trace elements in south-eastern Nigeria meals and the effect on dietary components. J. Nutr. Sci., 22: 4-22.

13:  Enwere, N.J., 1998. Foods of Plant Origin. Snapp Press Nigeria Ltd., Enugu, Nigeria, pp: 24-102.

14:  Abebe, G., B. Hattar and A.R.M. Al-Tawaha, 2005. Nutrient availability as affected by manure application to cowpea (Vigna unguiculata L. Walp.) on Calacarious soils. J. Agric. Social Sci., 1: 1-6.
Direct Link  |  

15:  Henshaw, F.O. and S.A. Sanni, 1995. The effects of seed physical properties and chemical composition on the cooking properties of seven cowpea (Vigna unguiculata) varieties. Nig. Fd. J., 13: 53-63.

16:  Hussain, M.A., I.O. Akinyele, A. Omololu and A. Akinlosotu, 1984. Medical problems associated with consumption of cowpeas: Perception of Nigeria woman. Proceedings of the 2nd World Cowpea Research Conference, September 3-7, 1984, IITA, Ibadan -.

17:  Lakshmi, U.K., V.S. Ramadas, C. Geetha and K.R. Begum, 2010. Food management and child care theory. Tamilnadu Textbook Corporation College Road, Chennai, pp: 31-46.

18:  Minussi, R.C., M. Rossi, L. Bologna, L. Cordi, D. Rotilio, G.M. Pastore and N. Duran, 2003. Phenolic compounds and total antioxidant potential of commercial wines. Food Chem., 82: 409-416.
CrossRef  |  Direct Link  |  

19:  Mokgope, L.B., 2007. Cowpea-production, physical characteristics and proximate composition. Master's Thesis, Food Production and Processing, Department of Food Science University of Pretoria South Africa.

20:  NPC., 2001. National Policy on Food and Nutrition in Nigeria. Academy Press Plc, Lagos, Pages: 27.

21:  Obi, I.U., 1986. Statistical methods of detecting differences between treatment means. SNAAP Press (Nig.) Ltd., Enugu, pp: 45.

22:  Oboh, H.A., M. Muzquiz, C. Burbano, C. Cuadrado, M.M. Pedrosa, G. Ayet and A.U. Osagie, 2000. Effect of soaking, cooking and germination on the oligosaccharide content of selected Nigerian legume seeds. Plant Foods Hum. Nutr., 55: 97-110.
CrossRef  |  Direct Link  |  

23:  Charles, E.O., 2009. Virtual Chembook. Elmhurst College, USA.

24:  Paul, A.A. and D.A.T. Southgate, 1978. McCance and Widdowson's the Composition of Foods. 4th Edn., HMSO and Elsevier, London, Amsterdam, Pages: 417.

25:  Pearson, D., 1976. Laboratory Technique for Food Analysis. Bulterwort and Co. Ltd., London, UK., Pages: 72.

26:  Ramakrishna, V., P.J. Rani and R.P. Rao, 2008. Nutritional quality of storage proteins during germination of Indian bean (Dolichos lablab. var. lignosus) seeds. Int. J. Food Sci. Technol., 43: 944-949.
CrossRef  |  Direct Link  |  

27:  Rock, C.L., J.L. Lovalvo, C. Emenhiser, M.T. Ruffin, S.W. Flatt and S.J. Schwartz, 1998. Bioavailability of β-carotene is lower in raw than in processed carrots and spinach in women. J. Nutr., 128: 913-916.
PubMed  |  Direct Link  |  

28:  Sanusi, R.A. and A.E. Adebiyi, 2009. Beta carotene content of commonly consumed foods and soups in Nigeria. Pak. J. Nutr., 8: 1512-1516.
CrossRef  |  Direct Link  |  

29:  SCN., 2004. 5th Report on the world nutrition situation: Nutrition outcomes. United Nations Systems/Standing Committee in Nutrition, Geneva, Switzerland.

30:  Teye, G.A., M. Teye and G. Boamah, 2012. The effect of cowpea (Vigna unguiculata) flour as an extender on the physico-chemical properties of beef and ham burgers. Afr. J. Food Agric. Nutr. Dev., 12: 7019-7034.
Direct Link  |  

©  2021 Science Alert. All Rights Reserved