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Nutritional properties and antioxidant content of commonly consumed cowpea cultivars in Sri Lanka
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2014
Year
Food ChemistryNutritionAntioxidant ContentProximate CompositionFood Bioactive CompoundFood CompositionBotanyAnimal NutritionFood AnalysisNutritive ValueAgricultural EconomicsCowpea CultivarsHighest AoaPhytochemicalPlant FoodsSri LankaOxidative StressHealth Sciences
Four cowpea cultivars namely ‘Waruni’, ‘Bombay’, ‘Dawala’, and ‘MI35’, were analyzed for proximate composition, micronutrients, total dietary fibre (TDF), total phenolic content (TPC), and antioxidant activity (AOA). AOA, measured by FRAP and DPPH assays in hot and cold extracts ranged 10.9435.28, 27.49 -8.02 (μmolg−1) and 126.4–531.0, 350.91–586.63 (IC 50in μg), respectively. TPC varied in hot and cold extracts from 2.70–6.08 -2.36–6.00 mgg−1, respectively. Proximate composition analysis revealed that the four cultivars contained 22.97–25.40% protein, 3.24–3.66% fat, 5.66–6.85% crude fibre, and 56.5060.44% carbohydrates. The TDF was around 4% in the cultivars. Calcium, Zinc, and Iron ranged from 383.75–5672.54, 32.34, 34.71 and 33.44–135.63 (mg/kg), respectively. ‘Waruni’, cultivar had the highest AOA and TPC.