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Variation in physico-chemical
properties of seed of selected improved varieties of Cowpea
as it relates to industrial utilization of the crop
H. A. Ajeigbe1*, D. Ihedioha2, and
D. Chikoye1
1International
Institute of Tropical Agriculture (IITA) Kano Station, PMB
3112, Kano, Nigeria.
2USAID-MARKETS
Project Abuja, Nigeria
*Corresponding author. E-mail:
h.ajeigbe@cgiar.org.
Accepted
12 September, 2008 |
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Cowpea is an important food, cash and fodder crop in
Sub-Saharan Africa and has potential of becoming an
industrial crop. A trial was conducted to evaluate selected
improved and popular varieties of cowpea for physicochemical
characteristics that can help to promote commercial
production and industrial use. Variations in content were
found among varieties for protein (21.3 - 26.9%),
carbohydrate (63.37 - 69.56%), fat (1.2 to 1.80%), crude
fibre (0.43 to 1.03%), and tannin (0.87 - 1.51 mg/g), also
in water binding capacity (91.77 - 108.35%) and
gelatinization temperature (79.13 - 84.83oC).
High positive correlations (0.86) were observed between the
content of fat and crude fibre, ash and protein (0.78),
carbohydrate and viscosity of cowpea flour (0.76), and
between ash and tannin (0.61) content of cowpea seed,
negative correlations were observed between the content of
crude protein and carbohydrate (-0.98), ash and fat (-0.78),
crude protein and viscosity (-0.76) of cowpea flour, fat and
water binding capacity of cowpea flour (-0.72) and
carbohydrate and tannin (-0.54) in cowpea seed. Seed coat
colour plays no significant role in the chemical content of
the seed. The physicochemical properties evaluated generally
had high broad sense heritability (56 - 99%). Cowpea
varieties (IT97K-1101-5 and IT89KD-288) with high protein
content could be selected for formulating infant feeds,
varieties with lower carbohydrate, low fat and high crude
fibre (IT90K-277-2) would be desirable in making meals for
diabetic patients.
Key
words:
Industrial crop, seed physicochemical content, Vigna
unduiculata. |
