Legume Research - An International Journal
Web of Science
  • Year: 2020
  • Volume: 43
  • Issue: 3

Proximate, anthocyanin and oligomeric proanthocyanidin compositions of cowpeas [Vigna unguiculata (L.) walp] cultivated in southwest Japan

  • Author:
  • Ayane Orita1, Ayumi Musou-Yahada1, Toshihiko Shoji2, Tomoyuki Oki1,3, Hideaki Ohta3,
  • Total Page Count: 6
  • Page Number: 359 to 364

1Department of Nutritional Sciences, Nakamura Gakuen University, 5-7-1 Befu, Johnan-Ku, Fukuoka, 814–0198, Japan

2NARO National Institute of Food Research, 3-1-1 Kannondadai Tsukuba, Ibaraki, 305–8517, Japan

3Graduate School of Health and Nutrition Sciences, Nakamura Gakuen University, 5-7-1, Befu, Johnan-Ku, Fukuoka, 814–0198, Japan

*Corresponding Author: Hideaki Ohta, Graduate School of Health and Nutrition Sciences, Nakamura Gakuen University, 5-7-1, Befu, Johnan-Ku, Fukuoka, 814–0198, Japan, Email: hohta@nakamura-u.ac.jp

Online published on 20 July, 2020.

Abstract

Cowpea (Vigna unguiculata) is one of the traditional ingredients of Japan. The objective of this study was to investigate the nutritional and chemical composition and the biological activities of cowpea grown in Okinawa region, a subtropical area located in south west Japan. This study demonstrated that the protein and dietary fiber content of cowpea grown in the Okinawa region was similar to that of cowpeas grown in other countries. In addition, it was found that the sodium content and anthocyanin composition of cowpeas grown in the Okinawa region was different from that grown in other regions of Japan; however, no significant differences were observed in proanthocyanidin composition and content among the cowpeas grown in different cultivation areas in Japan.

Keywords

Anthocyanins, Cowpea, Proanthocyanidin oligomers, Proximate composition