International Journal of Scientific and Research Publications

IJSRP, Volume 4, Issue 5, May 2014 Edition [ISSN 2250-3153]


Chemical Composition of Processed Cowpea Tender Leaves and Husks
      J. N. Chikwendu, A.C. Igbatim, and I.C. Obizoba
Abstract: The study examined the chemical composition of fresh, sundried tender leaves and husks of cowpea (Vigna unguiculata). The tender leaves and husks were parboiled and sundried. Proximate, micronutrient, phytochemical and antinutrient compositions were determined using standard procedures. Dried leaves had higher protein content than those of fresh leaves (FL) and dried husks (HU). Dried leaves (DL) and husks had lower fat content than the control (1.31 and 0.75 vs 9.10% (p<0.05). Sun drying increased the ash in both the DL and HU. Carbohydrate increased more the in HU than in the DL. The micronutrients in both DL and HU were reduced by sun drying. Tannins, saponins, flavonoids and polyphenols were decreased in the processed samples. Antinutrients were low. Haemaglutinin a food toxicant had slight increases. Cowpea leaves and husks have high nutrient potentials to justify the cultivation, processing, consumption and diversification.

Reference this Research Paper (copy & paste below code):

J. N. Chikwendu, A.C. Igbatim, and I.C. Obizoba (2018); Chemical Composition of Processed Cowpea Tender Leaves and Husks; Int J Sci Res Publ 4(5) (ISSN: 2250-3153). http://www.ijsrp.org/research-paper-0514.php?rp=P292730
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