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Chemical and organoleptic potentials of soups based on leaves and husks of cowpea (Vigna unguiculata) were investigated. Recipe for preparation of soups was developed during a 7-woman focus group discussion. The soups nutrients and sensory evaluation were based on standard procedures. Moisture for leaves and husks soups was comparable (71.03, 69.88 and 69.95 %,) .The soup based on dried husks (HS) had higher protein and fat (p<0.05) relative to those soups based on both dried leaves (DS) and fresh leaves (FS) (10.24 vs.9.97 and 10.03%) and (10.24 vs. 9.87 and 9.47%), respectively. The ash values for all soups were similar (2.17, 2.16 and 2.27%) (p >0.05). Fibre values based on for HS, DS and FS differed significantly (p<0.05) .Carbohydrate levels were low in all soups. The soups had appreciable calcium, phosphorus, iron zinc and iodine. Pro-vitamin A in soup based on fresh leaves had higher value relative to those of dried leaves and husks (1.83vs.1.47 and 1.64RE). Phytochemicals and antinutrients for soups based on cowpea leaves and husks were low. Organoleptic attributes of the three soups were good and generally accepted. Cowpea leaves and husks have high food potentials that could be promoted and diversified.

Chemical and organoleptic potentials of soups based on cowpea leaves and husks