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Research Article
volume 53 issue 6 (december 2019) : 662-668, Doi: 10.18805/IJARe.A-5148
Physicochemical and Organoleptic Characteristics of Different Parts of Vegetable Cowpea [Vigna Unguiculata (L.) Walp]
1Department of Foods and Nutrition, College of Home Science, G.B. Pant University of Agriculture and Technology, Udham Singh Nagar, Pantnagar-263 145, Uttarakhand, India.
Submitted13-10-2018|
Accepted04-09-2019|
First Online 07-10-2019|
Cite article:- Tiwari Deepa, Dutta Anuradha, Singh Y.V., Raghuvanshi R.S., Shukla Pushpa, Khan Raushan, Tilara Soni (2019). Physicochemical and Organoleptic Characteristics of Different Parts of Vegetable Cowpea [Vigna Unguiculata (L.) Walp]. Indian Journal of Agricultural Research. 53(6): 662-668. doi: 10.18805/IJARe.A-5148.
ABSTRACT
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. PusaSukomal 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 nutritionally as well as in their anti-nutrient content. Among the different parts analyzed shells were rich in 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.
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Published In
Indian Journal of Agricultural Research