Nutrient and anti-nutrient composition of Cowpea (Vigna Biflorus) flours produced from germination and fermentation process

Abstract

Background: Cowpea is a legume that is extensively grown across Africa. It is an important cheap nonanimal protein. Processing of cowpea into flour could reduce post-harvest pest damage, improve nutrient quality and increase diversity its uses. Although these practice are often underutilized in Nigeria.

Methods: The cowpea harvested from a farm in Ovoko, Igbo-Eze South LGA of Enugu State, Nigeria. Cowpea grains were divided into three portions: unprocessed; germinated only; germinated and fermented for 48hrs. After the three portions of the cowpea were separately, washed, drained, sundried and milled into flours. Unprocessed cowpea flour (UCF); germinated cowpea flour (GCF); germinated and fermented cowpea flour (GFCF). The samples were subjected to nutrients and antinutrients analysis using standard methods. Data were analyzed using Statistical Product for Service Solution (SPSS) version 22. Statistical analysis was done using Analysis of Variance (ANOVA) and Duncan's multiple range tests was used to compare the means.

Objective: The study evaluated the Nutrient and Anti-nutrient composition of cowpea (Vigna biflorus) flours produced from germination and fermentation process.

Results: Results showed that GFCF had higher protein (20.99%); Fat (2.88%), Fibre (3.29%) and least carbohydrate (68.43%), while UCF had higher ash content (2.98%). GFCF had higher zinc (0.12mg), iron (3.93mg), calcium (3.52mg) and phosphorous (68.90mg). GFCF had reduced in Phytate 4.33mg; Tannins (1.43); Hydrogen Cyanide (4.31); Oxalate (3.55); but increased in Saponin (0.13), respectively. 

Conclusions: This study shows that germination and fermentation process of cowpea flour improve the nutrient content and reduces the carbohydrate and anti nutrient contents of the cowpea flour.