Physicochemical and organoleptic evaluation of vegetable cowpea (Vigna unguiculata (L.) Walp) pods, shells and seeds
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Date
2018-06
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
Vegetable cowpea” refers to varieties of cowpea grown for their immature pods. Cowpea (Vigna unguiculata (L)Walp) belongs to the family Leguminosae and genus Vigna. Cowpea is a versatile and nutritious crop. All the parts of this plant are edible. In this study two varieties of vegetable cowpea viz. Pusa Sukomal and PVCP-20 were studied in three different forms (pods/shells/seeds). The maturity status of the pods of both varieties was monitored. The nutritional characteristics of different forms of vegetable cowpea including proximate composition, Minerals content were analyzed. Dietary fiber and antinutrients were also estimated by using appropriate procedures. For the organoleptic evaluation of the different forms of vegetable cowpea two types of cooking techniques were optimized. It can be interpreted from this study that the both varieties of vegetable cowpea viz. Pusa Sukomal and PVCP-20 are nutritious with the former being rich in macronutrients and the latter being rich in micronutrients. The three different forms of cowpea differed from each other nutritionally as well as in their antinutrient content. Shells of cowpea are rich in dietary fiber, so they have potential for being used as a component of fiber rich foods. Seeds are nutrient dense as compared to pods and shells. However they possesses higher antinutritional principles as compared to other forms i.e. pods and shells. Organoleptically seeds of Pusa Sukomal were preferred over other forms. It is revealed from the study that Pusa sukomal seeds are nutritionally and organoleptically superior as compared to other forms used in this study.
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