Carbohydrate composition of different varieties of cowpea (Vigna unguiculata)

Longe, O.G. (1980) Carbohydrate composition of different varieties of cowpea (Vigna unguiculata). Food Chemistry, 6 (2). pp. 153-161.

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Twenty varieties of cowpea with the following proximate composition: dry matter, 87–94%; crude protein, 24–33% ether extract, 1–2%; crude fibre, 2–5% and ash, 2–5% were analysed for sugar contents, starch, cell wall carbohydrates and lignin. The legume seeds exhibited a total carbohydrate content ranging from 56% to 68%, the major constituent being starch. Starch values as high as 45% to 48% were obtained for some varieties although most values ranged between 37% and 42%. Ethanol-soluble sugars were verbascose, stachyose, sucrose and raffinose in varying amounts but there were only traces of fructose and glucose. Samples had total soluble sugar contents of 6% to 13%. Values for unavailable carbohydrates for most samples were 11% to 13%. Lignin was very low and ranged from 0·6% to 1·8%.

Item Type: Article
Author Affiliation: Department of Animal Science, University of Ibadan, Ibadan, Nigeria
Subjects: Postharvest Management > Food Technology
Divisions: Other Crops
Depositing User: Mr Siva Shankar
Date Deposited: 03 May 2013 03:12
Last Modified: 03 May 2013 03:12
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