A Comparative Study on the Effect of Sprouting and Roasting on the Nutritive Potential and Proximate Composition of Two Varieties of Cowpea [Vigna Unguiculata]

Abstract

Cowpea seed is a nutritious component in the human diet, as well as a nutritious livestock feed. The protein in cowpea seed is rich in the amino acids, lysine and tryptophan, compared to cereal grains; however, it is deficient in methionine and cystine when compared to animal proteins. Therefore, cowpea seed is valued as a nutritional supplement to cereals and an extender of animal proteins. In the present study, an attempt has been made to study the effect of home house hold technology like sprouting and roasting on the nutritive value and proximate composition of two varieties of cowpea, the white and brown variety. The study was conducted to evaluate the effect of traditional processing methods like sprouting and roasting on the nutritional valves of cowpea (Vigna unguiculata). The most effective changes in nutritional properties of cowpea were found to be in sprouted seeds. From the results of this study which can be concluded that the sprouted seeds of cowpea is a good source of carbohydrates, protein, total dietary fibre, total amino acids, and nutritionally valuable minerals.