Variation in physicochemical properties of seed of selected improved varieties of cowpea as it relates to industrial utilization of the crop
Cowpea is an important food, cash and fodder crop in Sub-Saharan Africa and has potential of becoming an industrial crop. A trial was conducted to evaluate selected improved and popular varieties of cowpea for physicochemical characteristics that can help to promote commercial production and industr...
| Autores principales: | , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
2008
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/90931 |
| _version_ | 1855523576544755712 |
|---|---|
| author | Ajeigbe, Hakeem A. Ihedioha, D. Chikoye, David |
| author_browse | Ajeigbe, Hakeem A. Chikoye, David Ihedioha, D. |
| author_facet | Ajeigbe, Hakeem A. Ihedioha, D. Chikoye, David |
| author_sort | Ajeigbe, Hakeem A. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Cowpea is an important food, cash and fodder crop in Sub-Saharan Africa and has potential of
becoming an industrial crop. A trial was conducted to evaluate selected improved and popular varieties
of cowpea for physicochemical characteristics that can help to promote commercial production and
industrial use. Variations in content were found among varieties for protein (21.3 - 26.9%), carbohydrate
(63.37 - 69.56%), fat (1.2 to 1.80%), crude fibre (0.43 to 1.03%), and tannin (0.87 - 1.51 mg/g), also in water
binding capacity (91.77 - 108.35%) and gelatinization temperature (79.13 - 84.83oC). High positive
correlations (0.86) were observed between the content of fat and crude fibre, ash and protein (0.78),
carbohydrate and viscosity of cowpea flour (0.76), and between ash and tannin (0.61) content of cowpea
seed, negative correlations were observed between the content of crude protein and carbohydrate (-
0.98), ash and fat (-0.78), crude protein and viscosity (-0.76) of cowpea flour, fat and water binding
capacity of cowpea flour (-0.72) and carbohydrate and tannin (-0.54) in cowpea seed. Seed coat colour
plays no significant role in the chemical content of the seed. The physicochemical properties evaluated
generally had high broad sense heritability (56 - 99%). Cowpea varieties (IT97K-1101-5 and IT89KD-288)
with high protein content could be selected for formulating infant feeds, varieties with lower
carbohydrate, low fat and high crude fibre (IT90K-277-2) would be desirable in making meals for
diabetic patients. |
| format | Journal Article |
| id | CGSpace90931 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2008 |
| publishDateRange | 2008 |
| publishDateSort | 2008 |
| record_format | dspace |
| spelling | CGSpace909312025-11-11T10:14:48Z Variation in physicochemical properties of seed of selected improved varieties of cowpea as it relates to industrial utilization of the crop Ajeigbe, Hakeem A. Ihedioha, D. Chikoye, David industrial crop seed physicochemical content vigna unduiculata protein and viscosity gelatinization Cowpea is an important food, cash and fodder crop in Sub-Saharan Africa and has potential of becoming an industrial crop. A trial was conducted to evaluate selected improved and popular varieties of cowpea for physicochemical characteristics that can help to promote commercial production and industrial use. Variations in content were found among varieties for protein (21.3 - 26.9%), carbohydrate (63.37 - 69.56%), fat (1.2 to 1.80%), crude fibre (0.43 to 1.03%), and tannin (0.87 - 1.51 mg/g), also in water binding capacity (91.77 - 108.35%) and gelatinization temperature (79.13 - 84.83oC). High positive correlations (0.86) were observed between the content of fat and crude fibre, ash and protein (0.78), carbohydrate and viscosity of cowpea flour (0.76), and between ash and tannin (0.61) content of cowpea seed, negative correlations were observed between the content of crude protein and carbohydrate (- 0.98), ash and fat (-0.78), crude protein and viscosity (-0.76) of cowpea flour, fat and water binding capacity of cowpea flour (-0.72) and carbohydrate and tannin (-0.54) in cowpea seed. Seed coat colour plays no significant role in the chemical content of the seed. The physicochemical properties evaluated generally had high broad sense heritability (56 - 99%). Cowpea varieties (IT97K-1101-5 and IT89KD-288) with high protein content could be selected for formulating infant feeds, varieties with lower carbohydrate, low fat and high crude fibre (IT90K-277-2) would be desirable in making meals for diabetic patients. 2008-10 2018-02-06T12:15:26Z 2018-02-06T12:15:26Z Journal Article https://hdl.handle.net/10568/90931 en Open Access application/pdf Ajeigbe, H.A., Ihedioha, D. & Chikoye, D. (2008). Variation in physico-chemical properties of seed of selected improved varieties of Cowpea as it relates to industrial utilization of the crop. African Journal of Biotechnology, 7(20), 3639-3644. |
| spellingShingle | industrial crop seed physicochemical content vigna unduiculata protein and viscosity gelatinization Ajeigbe, Hakeem A. Ihedioha, D. Chikoye, David Variation in physicochemical properties of seed of selected improved varieties of cowpea as it relates to industrial utilization of the crop |
| title | Variation in physicochemical properties of seed of selected improved varieties of cowpea as it relates to industrial utilization of the crop |
| title_full | Variation in physicochemical properties of seed of selected improved varieties of cowpea as it relates to industrial utilization of the crop |
| title_fullStr | Variation in physicochemical properties of seed of selected improved varieties of cowpea as it relates to industrial utilization of the crop |
| title_full_unstemmed | Variation in physicochemical properties of seed of selected improved varieties of cowpea as it relates to industrial utilization of the crop |
| title_short | Variation in physicochemical properties of seed of selected improved varieties of cowpea as it relates to industrial utilization of the crop |
| title_sort | variation in physicochemical properties of seed of selected improved varieties of cowpea as it relates to industrial utilization of the crop |
| topic | industrial crop seed physicochemical content vigna unduiculata protein and viscosity gelatinization |
| url | https://hdl.handle.net/10568/90931 |
| work_keys_str_mv | AT ajeigbehakeema variationinphysicochemicalpropertiesofseedofselectedimprovedvarietiesofcowpeaasitrelatestoindustrialutilizationofthecrop AT ihediohad variationinphysicochemicalpropertiesofseedofselectedimprovedvarietiesofcowpeaasitrelatestoindustrialutilizationofthecrop AT chikoyedavid variationinphysicochemicalpropertiesofseedofselectedimprovedvarietiesofcowpeaasitrelatestoindustrialutilizationofthecrop |