- Ajeigbe, H. A., Ihedioha, D., Chikoye, D. (2008). Variation in physico–chemical properties of seed of selected improved varieties of cowpea as it relates to industrial utilization of the crop. African Journal of Biotechnology. 7: 3642-3647.
- Amarowicz, R. and Pegg, R. B. (2008). Legumes as a source of natural antioxidants. European Journal of Lipid Science and Technology. 110: 865-878.
- Ames, B. N., Shigenaga, M. K. Hagen, T. M. (1993). Oxidants, antioxidants and the degenerative diseases of aging. Proceedings of the National Academy of Sciences of the United States of America. 90: 7915-7922.DOI: 10.1073/pnas.90.17.7915
- Ano, A. O. and Ubochi, C. I. (2008). Nutrient composition of climbing and prostrate vegetable cowpea accessions. African Journal of Biotechnology. 7: 3795-3798.
- Association of Official Analytical Chemists (1990) Official Methods of Analysis, 15th ed; Heleich K.
- Asp, N. G., Johansson, C. G., Hallmer, H., Siljestroem, M. (1983). Rapid enzymic assay of insoluble and soluble dietary fiber. Journal of Agricultural and Food Chemistry. 31: 476-482.
- Dueñas, M., Sun, B., Hernández, T., Estrella, I., Spranger, M. I. (2003). Proanthocyanidin composition in the seed coat of lentils (Lens culinaris L.). Journal of Agricultural and Food Chemistry. 51: 7999-8004.
- Eashwarage, I. S., Herath, H. M. T., Gunathilake, K. G. T. (2017). Dietary fibre, resistant starch and in-vitro starch digestibility of selected elevencommonly consumed legumes (mung bean, cowpea, soybean, and horse Gram) in Sri Lanka. Research Journal of Chemical Sciences. 7: 27-33.
- FAO. (2016). (http://faostat.fao.org)
- Gu, L., Kelm, M. A., Hammerstone, J. F., Beecher, G., Holden, J., Haytowitz, D. Prior, R. L. (2004). Concentrations of proanthocyanidins in common foods and estimations of normal consumption. The Journal of Nutrition. 134: 613-617. DOI: 10.1093/jn/134.3.613
- Ha, T. J., Lee, M. H., Jeong, Y. N., Lee, J. H., Han, S. I., Park, C. H., Park, K. Y. (2010). Anthocyanins in cowpea [Vigna unguiculata (L.) Walp. ssp. unguiculata]. Food Science and Biotechnology. 19: 821-826.
- Key, T. J., Schatzkin, A., Willett, W. C., Allen, N. E., Spencer, E. A., Travis, R. C. (2004). Diet, nutrition and the prevention of cancer. Public Health Nutrition. 7: 187-200. DOI: 10.1079/PHN2003588
- Obara, M., Masumoto, S., Ono, Y., Ozaki, Y., Shoji, T. (2016). Procyanidin Concentrations and H–ORAC of Apples Cultivated in Japan. Food Science and Technology Research. 22: 563-568.
- Ohashi, Y., Mastumura, A., Imahori, Y. and Daimon, H. (2013). The production and use of black azuki beans (cowpea) in Miyako- islands, Okinawa. Presented at 236th Crop Science Society of Japan, Kagoshima. pp. 240 (in Japanese).
- Ojwang, L. O., Dykes, L., Awika, J. M. (2012). Ultra performance liquid chromatography–tandem quadrupole mass spectrometry profiling of anthocyanins and flavonols in cowpea (Vigna unguiculata) of varying genotypes. Journal of Agricultural and Food Chemistry. 60: 3735-3744.
- Ojwang, L. O., Banerjee, N., Noratto, G. D., Angel–Morales, G., Hachibamba, T., Awika, J. M., Mertens-Talcott, S. U. (2015). Polyphenolic extracts from cowpea (Vigna unguiculata) protect colonic myofibroblasts (CCD18Co cells) from lipopolysaccharide (LPS)–induced inflammation–modulation of microRNA 126. Food & Function. 6: 145-153. DOI: 10.1039/ C4FO00459K
- Orita, A., Musou-Yahada, A., Shoji, T., Oki, T. and Ohta, H. (2019). Comparison of anthocyanins, proanthocyanidin oligomers and antioxidant capacity between cowpea and grain legumes with colored seed coat. Food Science and Technology Research. 25: 287-294.
- Oki, T., Masuda, M., Furuta, S., Nishiba, Y., Terahara, N., Suda, I. (2002). Involvement of anthocyanins and other phenolic compounds in radical–scavenging activity of purple–fleshed sweet potato cultivars. Journal of Food Science. 67: 1752-1756.
- Pathak, K., Rahman, S. W., Bhagawati, S., Gogoi, B. (2017). Assessment of nutritive and antioxidant properties of some indigenous pigmented hill rice (Oryza sativa L.) cultivars of Assam. Indian Journal of Agricultural Research. 51: 214-220.
- Shoji, T., Masumoto, S., Moriichi, N., Akiyama, H., Kanda, T., Ohtake, Y., Goda, Y. (2006). Apple procyanidin oligomers absorption in rats after oral administration: analysis of procyanidins in plasma using the porter method and high–performance liquid chromatography/tandem mass spectrometry. Journal of Agricultural and Food Chemistry. 54: 884-892.
- Sinha, R., Kawatra, A., Sehgal, S. (2005). Nutritional evaluation of five white cowpea cultivars. Legumes Research. 28: 206-209.
- Soobrattee, M. A., Neergheen, V. S., Luximon-Ramma, A., Aruoma, O. I., Bahorun, T. (2005). Phenolics as potential antioxidant therapeutic agents: mechanism and actions. Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis. 579: 200-213.
- Sreerama, Y. N., Sashikala, V. B., Pratape, V. M., Singh, V. (2012). Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: evaluation of their flour functionality. Food Chemistry. 131: 462-468.
- Taffouo, V. D., Kouamou, J. K., Ngalangue, L. M. T., Ndjeudji, B. A. N., Akoa, A. (2009). Effects of salinity stress on growth, ions partitioning and yield of some cowpea (Vigna unguiculata L. Walp.) cultivars. International Journal of Botany. 5: 135-143. DOI: 10.3923/ijb.2009.135.143.
- The Science and Technology Agency of Japan (2015). Standard tables of food composition in japan, 7th ed. Ministry of Printing Bureau, Tokyo, Japan.
- Yadav, L. R., and Choudhary, G. L. (2012). Effect of fertility levels and foliar nutrition on profitability, nutrient content and uptake of cowpea [Vigna unguiculata (L.) Walp]. Legumes Research. 35: 258-260.
- Watanabe, J., Oki, T., Takebayashi, J., Yamasaki, K., Takano-Ishikawa, Y., Hino, A., Yasui, A. (2012). Method validation by interlaboratory studies of improved hydrophilic oxygen radical absorbance capacity methods for the determination of antioxidant capacities of antioxidant solutions and food extracts. Analytical Sciences. 28: 159-159.
- Yoshida, A., Sonoda, K., Nogata, Y., Nagamine, T., Sato, M., Oki, T., Ohta, H. (2010). Determination of free and bound phenolic acids, and evaluation of antioxidant activities and total polyphenolic contents in selected pearled barley. Food Science and Technology Research. 16: 215-224.
Submitted Date : 22-01-2019
Accepted Date : 2-11-2019
First Online: