Chemical composition of processed tender leaves and husks of cowpea and organoleptic attributes of their soups

Project Abstract

<p> </p><p>The study examined the chemical composition of fresh, sundried tender leaves and husks of cowpea<br>‘Adengee’ (Vigna unguiculata) and organoleptic attributes of their traditional soups. Information on<br>processing, preparation and utilization of soup meals based on cowpea leaves and husks were obtained<br>during the focus group discussion. The tender leaves and husks were parboiled and sundried.<br>Proximate, micronutrients, phytochemicals and antinutrient levels were determined using standard<br>procedures. The soups based on fresh and sundried leaves and husks were analysed prior to sensory<br>evaluation. The data collected were statistically analysed using means, standard deviation and standard<br>error. All values were based on residual moisture. Protein for dried leaves was higher (p&lt;0.05) (39.24<br>vs. 21.98 and 13.95%) than those of fresh leaves and dried husks. Dried leaves and husks had lower fat<br>than the control (1.31 and 0.75 vs. 9.10%) (p&lt;0.05). Sun drying increased ash in both dried leaves and<br>husks (14.74 and 10.86 vs. 4.82%). The lower value for fibre in the dry samples was rather surprising<br>(14.20 and 20.42 vs.25.13%) (p&lt;0.05). Carbohydrate significantly increased more in dried husks than<br>in dried leaves. (53.76 Vs. 30.22%) (p&lt;0.05).The micronutrients in both dried leaves and husks were<br>reduced due to their volatile nature. Tannins, saponins, flavonoids and polyphenols decreased<br>significantly (p&lt;0.05) in processed samples due to drying. Soups based on dried leaves (DS) had<br>higher protein (p&lt;0.05) relative to the soup based on dried husks (HS) and fresh leaves (FS) (34.40<br>vs.34.10 and 33.30%).</p><p>Similarly, husks based soups had higher fat (34.10 vs.34.05 and<br>31.44%)(p&lt;0.05) Ash was higher in dried leaves based soup(7.83%) and fresh leaves soup (7.20%).<br>Fibre for the husks based soup was higher (p&lt;0.05) relative to fresh and dried leaves based soups<br>(6.13 vs.5.58 and 6.11%, respectively). The carbohydrate levels were generally appreciable. All soups<br>had appreciable levels of calcium, phosphorus and iron. These minerals varied significantly amongst<br>the soups (p&lt;0.05). Zinc and iodine also differed (p&lt;0.05).β-carotene content of soup based on fresh<br>leaves was higher (p&lt;0.05) relative to those based on dried leaves and husks (6.08 vs.5.07 and<br>5.46RE).Vitamin C varied significantly (0.90 to 1.10mg) in soups based on fresh leaves and dried<br>husks. Tannins, saponins, polyphenols and flavonoids in soups based on fresh leaves and dried husks<br>were comparable. Anti nutrients levels in all soups were generally low. Scores for all organoleptic<br>attributes of the three soups were more than half (6.17 to 7.70) of the 9-point scale. The soups were<br>generally acceptable. As judged by the results, cowpea leaves, husks and their soups have high<br>nutrient potentials to justify its cultivation, consumption promotion and diversification. Consumption<br>related information such as nutritional properties should be packaged and extensively promoted to<br>broaden the knowledge of health and nutritional benefits of consuming cowpea leaves and husks. The<br>results demonstrate that, there is a potential in developing multi-purpose varieties with good<br>performance, which are well-yielding in both leaves and seeds. Therefore, production related<br>information, such as variety, yields and cultivation practices as well as processing should be packaged<br>and made available to extension personnel and governmental agricultural research institutes that often<br>have a good outreach to farmers.</p> <br><p></p>

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