Open AccessTHE NUTRIENT COMPOSITION OF SOME COWPEA VARIETIES
Author(s) -
DB Oke,
O. O. Tewe,
B. L. Fetuga
Publication year - 2021
Publication title -
nigerian journal of animal production
Language(s) - English
Resource type - Journals
ISSN - 0331-2062
DOI - 10.51791/njap.v22i1.2024
Subject(s) - vigna , potassium , chemistry , starch , composition (language) , phosphorus , raffinose , carbohydrate , sodium , food science , nutrient , proximate , calcium , agronomy , zoology , botany , biology , biochemistry , sucrose , linguistics , philosophy , organic chemistry
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.