Legume Research

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Legume Research, volume 28 issue 3 (september 2005) : 206 - 209

NUTRmONAL EVALUATION OF FIVE WHITE COWPEA CULTIVARS

Rekha Sinha-, Asha Kawatra, SaUl Sehgal
1Department of Foods and Nutrition, I.C. College of Home Science, CCS, Haryana Agricultural University, Hisar - 125004, India

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Cite article:- Sinha- Rekha, Kawatra Asha, Sehgal SaUl (2024). NUTRmONAL EVALUATION OF FIVE WHITE COWPEA CULTIVARS. Legume Research. 28(3): 206 - 209. doi: .

ABSTRACT

The grains of five white cultivars of cowpea have been analysed for protein, fat, starch, In vitro digestibility, minerals and antinutrltional factors. The crude protein, fat and starch content of five cultivars were in the range of 24.56–28.11, 1.59–2.95 and 42.99–48.69 per cent, respectively. Like other 1egwnes, cowpea suppbed a good amount of true protein (21.97–25.51%). In vitro protein digestibility varied from 74.85 to 78.6 per cent, whereas starch digestibility ranged from 20.73 to 23.80 mg malltose/g dry matter. Mineral profile of cowpea was found good. The grains had considerable level of inherent antinutrients including phytic acid, polyphenol and trypsin inhibitors.

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