Public health nutrition potentials of two cultivars of commonly consumed cowpeas (“Oloyin” and “Drum”) in south-west Nigeria

Abstract

Background: The nutritive value of cowpeas has never been in doubt. However, the specific nutrients contents of the commonly consumed cowpeas in Nigeria have not been adequately documented in literature, especially the effects of processing on these nutrients.

Objective: This study investigated nutrient content of two local cultivars of commonly consumed cowpeas and their public health nutrition potentials in southwest Nigeria.

Methods: Two local cultivars of cowpea, vigna spp. “Oloyin” and “Drum” were identified through rapid assessment method to be the most commonly consumed in southwest Nigeria. Samples were analysed for macro and micro-nutrients, using the official methods of AOAC.

Results: Crude protein, crude fat and fibres were significantly higher (p˂0.05) in raw samples of “Drum” with 24.21±0.10; 3.69±0.20 and 3.60±0.02 gm respectively when compared with “Oloyin”, which recorded 23.60±0.20; 3.62±0.01 and 3.58±0.02 for the same nutrients per 100 gm of samples. Similar nutrient values were obtained for cooked samples, except for crude fibre, which was higher in “Oloyin” sample than the “Drum”. The gross energy value increased for both samples after cooking. The highest mineral content in both samples was potassium and these values were increased after cooking. The least mineral content in both samples (raw and cooked) was copper and this was however higher in “Drum” than “Oloyin” both in raw and cooked samples.

Conclusion: Findings provide public health nutrition information to make informed choice and suggestions for the intake of specific nutrients as may be recommended in diet-therapy.

Keywords: Vigna spp. of cowpea; Nutrient content, processing methods