A comparative study on nutritive peculiarities of 24 Chinese cowpea cultivars. (December 2020)

• Record Type: Journal Article
• Authors: Bai, Zhouya; Huang, Xiaojun; Meng, Jinxia; Kan, Lijiao; Nie, Shaoping
• Is Part Of: Food and chemical toxicology. Volume 146(2020)
• Publication Date: 2020-12
• Subjects: Cowpea -- Nutrition components -- Principal component analysis; Toxicology -- Periodicals; Food poisoning -- Periodicals; Food Poisoning -- Periodicals; Toxicology -- Periodicals; Toxicologie -- Périodiques; Intoxications alimentaires -- Périodiques; Food poisoning; Toxicology; Periodicals; Electronic journals; 615.9
• DOI: 10.1016/j.fct.2020.111841
• Languages: English
• ISSNs: 0278-6915

Abstract

Abstract: The nutritive peculiarities and original distribution of 24 Chinese cowpeas cultivars, achieved from Jiangxi, Jilin, Shanxi and Shaanxi provinces in China, were evaluated. Their nutritional components were determined and nutrient characteristics were discussed. Principal component analysis (PCA) was applied to classify the cowpea samples based on their nutrient composition. The results discovered that the proximate composition varied among 24 cowpeas in protein (17.30–27.23%), fat (1.87–3.14%), high level of dietary fiber (29.49–38.54%) and resistant starch (3.18–31.33%). The total tocopherol varied from 74.20 to 187.07 μg/g. PCA results presented that the 24 cowpeas cultivars were automatically grouped with provinces of origin, indicating a relationship between nutrient composition and cultivating religion for cowpeas. The results of this study provide us the information on the nutrients characteristic of current cowpeas in China, and give a guideline on cowpea cultivating optimization and processing. Highlights: Nutrient component of 24 Chinese cowpeas from four provinces are observed. 24 cowpeas cultivars present different nutritional characteristics. Different cowpeas can be recommended for special physiological needs. This research provides the support for future studying functional activity of cowpea.