Journal of Food Legumes
SCOPUS
  • Year: 2014
  • Volume: 27
  • Issue: 3

Nutritional properties and antioxidant content of commonly consumed cowpea cultivars in Sri Lanka

  • Author:
  • R. Liyanage1, O.S. Perera1,2, P. Weththasinghe1, B.C. Jayawardana4, J. K. Vidanaarachchi4, R. Sivakanesan3
  • Total Page Count: 3
  • Page Number: 215 to 217

1Food Science and Nutrition Research Group, Institute of Fundamental Studies, Hantana Road, Kandy, 20000, Sri Lanka.

2Postgraduate Institute of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka

3Department of Biochemistry, Faculty of Medicine, University of Peradeniya, Peradeniya, Sri Lanka

4Department of Animal Science, Faculty of Agriculture, University of Peradeniya, Sri Lanka

Online published on 20 November, 2014.

Abstract

Four cowpea cultivars namely ‘Waruni’, ‘Bombay’, ‘Dawala’, and ‘MI35’, were analyzed for proximate composition, micronutrients, total dietary fibre (TDF), total phenolic content (TPC), and antioxidant activity (AOA). AOA, measured by FRAP and DPPH assays in hot and cold extracts ranged 10.9435.28, 27.49 -8.02 (μmolg−1) and 126.4–531.0, 350.91–586.63 (IC 50in μg), respectively. TPC varied in hot and cold extracts from 2.70–6.08 -2.36–6.00 mgg−1, respectively. Proximate composition analysis revealed that the four cultivars contained 22.97–25.40% protein, 3.24–3.66% fat, 5.66–6.85% crude fibre, and 56.5060.44% carbohydrates. The TDF was around 4% in the cultivars. Calcium, Zinc, and Iron ranged from 383.75–5672.54, 32.34, 34.71 and 33.44–135.63 (mg/kg), respectively. ‘Waruni’, cultivar had the highest AOA and TPC.

Keywords

Antioxidant activity, Cowpeas, Micronutrients, Proximate composition, Total phenols, Total dietary fiber