Vol. 12, Issue 4 (2023)

Author(s):
NP Korant, HR Ramani, PS Patel, Rajkumar BK, KB Sankat and MM Patel

Abstract:
Cowpea (Vigna unguiculata L.) belongs to family Leguminosae, other names commonly used include catjang, black-eyed bean or china pea. Traditional methods of cooking impact the nutritional and the precise cuases/reseasons are not yet known in detail at biochemical levels. In India, conventional legumes have dominated the production and market chains a though legumes play crucial role in eradicating protein malnutrition. Cowpea is rich in nutraceuticals compounds such as dietary fibre, antioxidants and polyunsaturated fatty acids. Compared with other pulses it is less expensive with almost same nutritive value. Despite the nutritional benefits of cowpea, certain constraints like presence of anti-nutrients have been reported, which affects its utilization and popularity adversely. Food processing methods like dehulling, autoclaving, boiling and roasting have been shown to reduce the anti-nutrient content in cowpea to a considerable extent. The raw cowpea seeds are very nutritive as it contains range of amino acids, antioxidants, vitamins, dietary fibre and minerals. Soaking of seeds revealed a significant decrease in ash content and this loss increased with increase in the period of soaking. The level of protein and ash content decreased significantly during both ordinary and pressure cooking. Increases in protein and ash content are observed with germination, on the contrary decrease in fats recorded. Traditional methods of cooking of cowpea in a regular pan or pressure cooker i.e. with or without previous soaking prove to be efficient for the maximum retention of iron and zinc. Further heat processing leads to loss of micro nutrients due to leaching in cowpea. Cooking, autoclaving and germination (sprouted) decreases the starch content and increases the level of total soluble sugars, reducing sugars, non-reducing sugars and starch digestibility while pressure cooking and solar cooking significantly reduces the phytic acid and polyphenol content of cowpea.