Factors That Compromise the Nutritional Value of Cowpea Fluor and Its Protein Isolates

Abstract

Anti-nutritional studies on cowpea (Vigna ungiculata L.) seeds as whole cowpea flour (WCF), dehulled cowpea flour (DCF), dehulled defatted cowpea flour (DDCF) and protein isolates obtained from DDCF by isoelectric (CPIA) and micellization (CPIB) precipitation. The protein content of WCF and DDCF were 22.3% and 26.75% respectively, while CPIA and CPIB showed 75% and 76% respectively. The abundant minerals in WCF and DCF were calcium (32.38-33.61 mg/100 g); potassium (29.25-24.99 mg/100 g); and sodium (1.76-1.00 mg/100 g). The least abundant minerals were iron (0.004-0.013 mg/100 g); copper (0.04-0.25 mg/100 g); manganese (0.18-0.30 mg/100 g) and zinc (0.26-1.22 mg/100 g); respectively. Trypsin inhibitor activity for WCF, CPIA and CPIB was found 16,640 TIU/g, 4293 TIU/g and 4290 TIU/g respectively. Condensed tannins in RCF and DDCF were found 0.003% and 0.004% respectively while phytic acid content 0.8% and 1.17% respectively, no phytic acid and tannins were observed in protein isolates. Cowpea flour was also similar to other edible grain legumes in content of anti-nutritional factors; appropriate processing methods improved cowpea nutritive value and significantly reduced the levels of antinutritional factors.

Influence of selected legume seeds on emergence of <i>Callosobruchus maculatus</i> (F.) and its susceptability to <i>Azadirachta indica </i> (A. Juss) aqueous leaf extracts

“…According to Sharma and Thakur (2014), the nutritional value of the seed host determines to a large extent the development of C. maculatus. Legumes like cowpea, mung bean and soybean have been reported to contain high quality protein (Khalid and Elharadallou, 2014;Mubarak, 2005;Messina, 1999) needed by organisms for proper growth and development. However, in this study, only cowpea and mung bean supported the development and emergence of C. maculatus for four (4) consecutive generations.…”

Pengaruh Variasi Bahan Susu Kacang Tolo Terhadap Sifat Kimia Dan Kadar Serat Kasar

“…Hal ini sejalan dengan penelitian serupa bahwa pengupasan kulit ari kacang menyebabkan kandungan serat yang dihasilkan menurun. Kacang tolo yang dibuat menjadi tepung menghasilkan serat sebanyak 4,10% sedangkan kacang tolo tanpa kulit yang dibuat menjadi tepung menghasilkan serat 1,02% (Khalid, 2016).…”

Effect of Different Growing Periods on the Nutritional Composition of Cowpea (Vigna unguiculata) Leaves

“…Cowpea leaves have many health benefits including a good source of vitamins, mineral salts and antioxidants, and like other greens, the leaves have high fiber content [11,12]. A diet containing this vegetable is great for diabetic, cardiovascular and overweight conditions.…”

“…A diet containing this vegetable is great for diabetic, cardiovascular and overweight conditions. The minerals in cowpea leaves are known to be more bioavailable than those in its seeds due to the presence of phytic acid in the seeds which reduces the bioavailability of minerals such as calcium and iron [12,13]. Moreover, the protein content in the leaves is higher ranging between 29-41% as compared to that in seeds which is 21-33% [4].…”