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Proximate composition, phytic acid, polyphenols and digestibility (in vitro) of four brown cowpea varieties.
Int J Food Sci Nutr. 2000 May; 51(3):189-93.IJ

Abstract

Four cultivars of brown cowpea (Vigna unguiculata. L. Walp) were analysed for their proximate composition, phytic acid, polyphenols and protein and starch digestibility (in vitro). Crude protein values ranged from 20.07 to 24.60%. Ether extract and crude fiber contents varied from 1.77 to 1.96% and 4.27 to 4.95%, respectively. All the four cowpea varieties differed significantly for their starch content which ranged from 46.84 to 53.63%. Antinutrients, phytic acid and polyphenols, showed significant variations among the varieties. In vitro digestibility of protein and starch of grains had a narrow variation. The variety CS-46 containing minimum amount of antinutritional factors had the highest protein digestibility.

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Authors+Show Affiliations

Preet K
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, India.
Punia D
No affiliation info available

MeSH

FabaceaeHumansNutritive ValuePhenolsPhytic AcidPlant Proteins, DietaryPlants, MedicinalStarch

Pub Type(s)

Journal Article

Language

eng

PubMed ID

10945115

Citation

Preet, K, and D Punia. "Proximate Composition, Phytic Acid, Polyphenols and Digestibility (in Vitro) of Four Brown Cowpea Varieties." International Journal of Food Sciences and Nutrition, vol. 51, no. 3, 2000, pp. 189-93.
Preet K, Punia D. Proximate composition, phytic acid, polyphenols and digestibility (in vitro) of four brown cowpea varieties. Int J Food Sci Nutr. 2000;51(3):189-93.
Preet, K., & Punia, D. (2000). Proximate composition, phytic acid, polyphenols and digestibility (in vitro) of four brown cowpea varieties. International Journal of Food Sciences and Nutrition, 51(3), 189-93.
Preet K, Punia D. Proximate Composition, Phytic Acid, Polyphenols and Digestibility (in Vitro) of Four Brown Cowpea Varieties. Int J Food Sci Nutr. 2000;51(3):189-93. PubMed PMID: 10945115.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Proximate composition, phytic acid, polyphenols and digestibility (in vitro) of four brown cowpea varieties. AU - Preet,K, AU - Punia,D, PY - 2000/8/17/pubmed PY - 2000/9/2/medline PY - 2000/8/17/entrez SP - 189 EP - 93 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 51 IS - 3 N2 - Four cultivars of brown cowpea (Vigna unguiculata. L. Walp) were analysed for their proximate composition, phytic acid, polyphenols and protein and starch digestibility (in vitro). Crude protein values ranged from 20.07 to 24.60%. Ether extract and crude fiber contents varied from 1.77 to 1.96% and 4.27 to 4.95%, respectively. All the four cowpea varieties differed significantly for their starch content which ranged from 46.84 to 53.63%. Antinutrients, phytic acid and polyphenols, showed significant variations among the varieties. In vitro digestibility of protein and starch of grains had a narrow variation. The variety CS-46 containing minimum amount of antinutritional factors had the highest protein digestibility. SN - 0963-7486 UR - https://www.unboundmedicine.com/medline/citation/10945115/Proximate_composition_phytic_acid_polyphenols_and_digestibility__in_vitro__of_four_brown_cowpea_varieties_ L2 - https://www.tandfonline.com/doi/full/10.1080/09637480050029692 DB - PRIME DP - Unbound Medicine ER -