Physicochemical and Organoleptic Characteristics of Different Parts of Vegetable Cowpea [Vigna unguiculata (L.)Walp]

All parts of the cowpea crop are nutritious and edible. The present study analyzed the nutritional, anti-nutritional and organoleptic qualities of vegetable cowpea pods, shells and seeds. Two varieties of vegetable cowpea viz. Pusa Sukomal and PVCP-20 were studied in three parts (pods/shells/seeds). Proximate composition, seven minerals, dietary fiber and two anti-nutrients were analyzed. The study showed that both varieties of vegetable cowpea are nutritious with PusaSukomal being rich in macronutrients and PVCP-20 rich in micronutrients. The three different parts of cowpea differed from each other nutritionallyas well asin their anti-nutrientcontent. Among thedifferent partsanalyzed shells were richin dietary fiber. Seeds were nutrient dense as compared to pods and shells, but more in anti-nutrients. Organoleptically seeds of PusaSukomal were preferred over other forms. It is revealed from the study that PusaSukomal seeds are nutritionally and organoleptically superior to the other samples studied.