Publication | Open Access
THE NUTRIENT COMPOSITION OF SOME COWPEA VARIETIES
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2021
Year
NutritionEngineeringBotanyFood AnalysisAgricultural EconomicsFeed UtilizationFood ChemistryAgricultural ChemistryProximate CompositionPlant NutritionAnimal FeedChromatographyFood CompositionBiochemistryAnimal NutritionAlternative Protein SourceCarbohydrate FractionsEther ExtractNatural Sciences
Five varieties of cowpea (Vigna unguiculata) were analysed for their proximate composition, major mineral elements and carbohydrate fractions. Values for crude protein ranged from 25.80% to 28.95% while the ether extract, crude fibre, total ash and total carbohydrate had the following values: 1.83 - 2.37%, 3.06 - 4.48%, 5.80 - 7.10% and 50.46 - 55.76% respectively. The average values for phosphorus, calcium, magnesium, potassium and sodium were 0.400%, 0.019%, 0.345%, 1.280% and 0.046% respectively. Ethanol soluble sugars ranged between 4.78g/100g and 6.14/100g while starch contents varied between 32.97g,100g and 44.269100g. Raffinose and stacliyose contents were 1.55 - 2.44g/100g and 3.33-435g/100g respectively.