Assessment of nutritional level, functional properties and mineral contents of newly developed genotypes of cowpea [Vigna Unguiculata (L.) Walp.] in Ghana

Abstract

The nutritional characteristics, functional properties and mineral elements of twenty-three newly cultivated cowpea genotypes were evaluated using standard methods. The data were subjected to one-way analysis of variance and the means were distinguished by Tukey’s multiple range test. The results showed significantly (p ≤ 0.05) varied and higher protein content ranging from 23.67 % - 33.80 % with fibre, 0.99 % - 4.27 %. The rest of the results were carbohydrates (43.69-58.01 %), moisture (10.80 - 19.03 %), ash (2.48 - 4.03 %) and fat (0.4 - 3.1 %). The study also revealed that the functional properties; OAC, WAC, WHC, OHC, EC, FC, FS, SI and SP were in the range of 1.31-1.81 ml/g, 1.32 -2.94 ml/g, 2.38-3.76 %, 2.83-3.36 %, 43.24-46.61 %, 23.25-50.26 %, 62.32-89.02 %, 0.98-1.25 ml and 4.56-6.55 g/g respectively. The most abundant minerals were K (282.92-346.34 mg/100g) Mg (124.92-145.40 mg/100g), Na (81.30-105.69mg/100g) and Ca (6.74-6.67 mg/100g. The study revealed that the new genotypes (UCC 241, UCC 32, UCC 328, UCC EARLY, UCC 473, UCC 366 and IT10-819-4) exhibited good nutritional and functional properties which can be utilized in food formulations and hence may serve as alternative source of protein-rich food that could aid reduce protein energy malnutrition Ghana.