Physicochemical and Organoleptic Characteristics of Different Parts of Vegetable Cowpea [Vigna Unguiculata (L.) Walp]

DOI: 10.18805/IJARe.A-5148    | Article Id: A-5148 | Page : 662-668
Citation :- Physicochemical and Organoleptic Characteristics of Different Parts of Vegetable Cowpea [Vigna Unguiculata (L.) Walp].Indian Journal Of Agricultural Research.2019.(53):662-668
Deepa Tiwari, Anuradha Dutta, Y.V. Singh, R.S. Raghuvanshi, Pushpa Shukla, Raushan Khan and Soni Tilara adutta.gbpuat@gmail.com
Address : Department of Foods and Nutrition, College of Home Science, G.B. Pant University of Agriculture and Technology, Udham Singh Nagar, Pantnagar-263 145, Uttarakhand, India.
Submitted Date : 13-10-2018
Accepted Date : 4-09-2019

Abstract

All parts of the cowpea crop are nutritious and edible. The present study analyzed the nutritional, anti-nutritional and organoleptic qualities of vegetable cowpea pods, shells and seeds. Two varieties of vegetable cowpea viz. PusaSukomal and PVCP-20 were studied in three parts (pods/shells/seeds). Proximate composition, seven minerals, dietary fiber and two anti-nutrients were analyzed. The study showed that both varieties of vegetable cowpea are nutritious with PusaSukomal being rich in macronutrients and PVCP-20 rich in micronutrients. The three different parts of cowpea differed from each other nutritionally as well as in their anti-nutrient content. Among the different parts analyzed shells were rich in dietary fiber. Seeds were nutrient dense as compared to pods and shells, but more in anti- nutrients. Organoleptically seeds of PusaSukomal were preferred over other forms.  It is revealed from the study that PusaSukomal seeds are nutritionally and organoleptically superior to the other samples studied.

Keywords

Nutritive value Organoleptic characteristics PVCP-20 PusaSukomal Vigna unguiculate

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