Proximate composition, phytic acid, polyphenols and digestibility (in vitro) of four brown cowpea varieties

Authors: Preet K.; Punia D.

Source: International Journal of Food Sciences and Nutrition, Volume 51, Number 3, 1 May 2000 , pp. 189-193(5)

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Abstract:

Four cultivars of brown cowpea (Vigna unguiculata. L. Walp) were analysed for their proximate composition, phytic acid, polyphenols and protein and starch digestibility (in vitro). Crude protein values ranged from 20.07 to 24.60%. Ether extract and crude fiber contents varied from 1.77 to 1.96% and 4.27 to 4.95%, respectively. All the four cowpea varieties differed significantly for their starch content which ranged from 46.84 to 53.63%. Antinutrients, phytic acid and polyphenols, showed significant variations among the varieties. In vitro digestibility of protein and starch of grains had a narrow variation. The variety CS-46 containing minimum amount of antinutritional factors had the highest protein digestibility.

Language: English

Document Type: Research article

Affiliations: 1: Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar-125 004, India

Publication date: 2000-05-01

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