Composition and bioactive factor content of cowpea (Vigna unguiculata L. Walp) raw meal and protein concentrate

Abstract

Analysis was done of the composition and bioactive factor content of whole meal, processed meal and protein concentrate from a cowpea cultivar (Vigna unguiculata L. Walp var. IT86D-719) grown in Yucatan, Mexico and of changes in these parameters after soaking and dehulling. Both meals had a high protein content (247.53 and 257 g kg −1 dry matter (DM) respectively). The protein concentrate was rich in protein (786 g kg −1 DM) and lipids (58.47 g kg −1 DM) and had an amino acid profile similar to that of the processed meal. The amino acid profiles of the meals almost covered human dietary requirements based on FAO/WHO/UNU-suggested profiles but were deficient in sulphur amino acids. Trypsin inhibitor activity was high in both meals compared with levels found in previous studies. Trypsin inhibitor activity in the concentrate was not eliminated but was significantly reduced. Lectin activity, tannin levels, phytate levels and α-amylase inhibitor activity were relatively low in the meals, and cyanogenic glucosides were not detected. Residual amounts of α-amylase inhibitors, tannins and phytate were observed in the concentrate, and lectin activity was not detected. Results indicate that V. unguiculata L. Walp var. IT86D-719 meals and protein concentrate are good potential foodstuffs in the Yucatan region.

Physicochemical and functional properties of ten cultivars of seem (Lablab purpureus L.), an underexploited bean in Bangladesh

“…The ash and crude fibre contents of the seem cultivars varied from 32.80 to 45.53 g kg −1 and from 21.90 to 28.90 g kg −1 respectively. These values are similar to those found in other legume seeds 21, 25, 26, 33–40. The variation in ash and fibre contents might be a characteristic of the soil in which the species was grown,2 since the seem cultivars were collected from various regions of Bangladesh.…”

“…Moisture contents of the seem cultivars varied significantly ( P < 0.05). Similar moisture contents (71–117 g kg −1 ) have been reported in other legumes such as lima bean,2 cowpea,24, 25 Velvet bean26 and common bean,27, 28 and it has been proposed that this parameter might be related to the physical characteristics of the seed.…”

“…The seem cultivars exhibited a high carbohydrate content, much higher than the levels found in groundnut and soybean (261 and 209 g kg −1 respectively) 40. The carbohydrate content of seem seeds is similar to that of other legume seeds 2, 21, 25, 26, 31, 33, 34. All ten underexploited seem cultivars showed high energy values, comparable to that of Velvet bean (16 565.2 kJ kg −1 dry matter (DM))26 and much higher than those of other legumes (13 180–13 940 kJ kg −1 DM) 40…”

Physico-chemical and functional properties of cowpea protein isolate as affected by the dehydration technique

“…Considering a need to develop sources of concentrated plant proteins other than soybeans, the nutritive and functional properties of cowpea protein isolate were investigated. The composition, amino acid profile and bioactive/antinutritional factor content of whole meal, processed meal and protein concentrate prepared from cowpea have been reported by Olivera-Castillo et al (2007).…”

Substitution of fish meal with raw or treated cowpea (Vigna unguiculata L Walp, IT86-D719) meal in diets for Nile tilapia (Oreochromis niloticus L.) fry

“…It is reasonable to assume that these increases were observed because in both cases, the globulin and albumin fractions remained in the meal, while some fibre was removed in the form of the hull, leading to a relatively higher proportion of protein. In a study of chemical composition in whole and processed (soaking + dehulling) meals and protein concentrates from V. unguiculata seed, Olivera et al (2007) observed a not significant increase in protein content in the processed meal. In contrast, Wang et al (2009) found that in several lentil (Lens culinaris) varieties cooking and dehulling increased protein concentration, attributing this to loss of soluble solids such as minerals.…”