Carbohydrate composition of different varieties of cowpea (Vigna unguiculata)

Longe, O. G.

doi:10.1016/0308-8146(80)90031-x

Cited by 40 publications

(13 citation statements)

References 9 publications

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“…Starch constitutes about 52 g/100 g of the total carbohydrate in cowpea seed (Kerr, Ward, McWatters, & Resurreccion, 2000). Similar proportion of starch had been reported for several pulses by Longe (1981) and Norton, Bliss, and Bressani (1985). Starches because of their desirable physical and chemical properties, are known to be suitable for use as thickeners, extenders, stabilizers, gelling agents, dietary calories and texture modifiers in food formulations (Thomas & Atwell, 1997).…”

Section: Introductionsupporting

confidence: 50%

Physico-chemical properties of the flours and starches of two cowpea varieties (Vigna unguiculata (L.) Walp)

Adebooye

Singh

2008

Innovative Food Science & Emerging Technologies

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Section: Introductionsupporting

confidence: 50%

Physico-chemical properties of the flours and starches of two cowpea varieties (Vigna unguiculata (L.) Walp)

Adebooye

Singh

2008

Innovative Food Science & Emerging Technologies

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“…The protein, fat, ash and fibre contents (g kg −1 d.w.) range from 218 to 299, 11 to 27, 32 to 43, and 18 to 69, respectively (Table ) and are in the same range as reported by Longe () for varieties obtained from different origins, and grown at a Nigerian research centre, namely 280 ± 45; 19 ± 3; 38 ± 8, 31 ± 6, respectively. Pigmented landraces (C11, C21, C22: 58 g kg −1 d.w.) contained more than twice as much fibre as unpigmented landraces (C12: 24 g kg −1 d.w.) (Table ).…”

Section: Resultsmentioning

confidence: 99%

Nutrients, technological properties and genetic relationships among twenty cowpea landraces cultivated in West Africa

Madodé

Linnemann

Nout

et al. 2012

Int J of Food Sci Tech

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The genetic relationships among twenty phenotypically different cowpea landraces were unravelled regarding their suitability for preparing West African dishes. Amplified fragment length polymorphism classified unpigmented landraces (UPs) as highly similar (65%, one cluster), contrary to pigmented landraces (PLs, three clusters). UPs contained, in g kg À1 d.w., less fibre (24) and phenolics (3) than PLs (56 and 8, respectively) but had bigger seeds (200 g d.w. for 1000 seeds) and lower water absorption capacity at 30°C (1049 g kg À1 ) than PLs (139 and 1184, respectively). In g kg À1 d.w., protein (255), ash (39), calcium (0.95), phytate (9.3), iron (0.07) and zinc (0.04) contents were similar. UPs genetic similarities corroborated with their chemical composition and functionality clustered by principal component analysis. Therefore, UPs are well interchangeable regarding chemical composition and suitability for boiled and fried cowpea dishes in contrast to PLs. PLs have potential for innovative product design owing to their functional properties.

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“…Several cowpea varieties have been described (Longe 1980(Longe , 1983 Mooy 1990) based on the color and texture of the seed coat and hilum as well as the seed shape. The chemical composition of these cowpea varieties can vary due to genetic manipulation, agronomic practices, postharvest handling and storage, age of the seeds and processing treatments applied in the preparation of the legume seed for human consumption.…”

Section: Varietiesmentioning

confidence: 99%

“…Cowpeas are relatively cheap compared to meat foods and, as they have a high carbohydrate content (5045%) (Longe 1980), act as high energy foods for peasants and nomadic farmers. Cowpeas also add variety to monotonous high carbohydrate staples common in the tropics.…”

Section: Cowpea As Foodmentioning

confidence: 99%

PROCESSING and UTILIZATION of COWPEAS IN DEVELOPING COUNTRIES: A REVIEW

Uzogara

Ofuya

1992

J Food Processing Preservation

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Cowpeas (Vigna unguiculata or Vigna sinensis), also known as blackeye beans or southern peas, are important grain legumes in Africa and other developing countries where they serve as good sources ofprotein, energy and other nutrients. Despite their potential in upgrading diets of the poor people of the world, there are certain constraints to optimal utilization of cowpeas as food. n e s e are attributed to factors such as pest infestation of the beans, beany flavors, extended cooking times and presence of antinutrients that cause low digestibility and abdominal upsets. Methods of circumventing these constraints to cowpea utilization are outlined. The literature on various processing techniques such as milling, dehulling, soaking, germination, fermentation and heat treatment are reviewed, and popular ways of preparing cowpea foods are discussed. Utilization of cowpeas in both infant and adult foods is recommended in the preparation of traditional and novel products in order to avert the perennial problems of malnlrtrition in developing countries.

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Carbohydrate composition of different varieties of cowpea (Vigna unguiculata)

Cited by 40 publications

References 9 publications

Physico-chemical properties of the flours and starches of two cowpea varieties (Vigna unguiculata (L.) Walp)

Physico-chemical properties of the flours and starches of two cowpea varieties (Vigna unguiculata (L.) Walp)

Nutrients, technological properties and genetic relationships among twenty cowpea landraces cultivated in West Africa

PROCESSING and UTILIZATION of COWPEAS IN DEVELOPING COUNTRIES: A REVIEW

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