@article{ajfst2018622,
author={{I.O., Olabanji and O.S., Ajayi and E.A., Oluyemi and I.J., Olawuni and A.O, Adeniji and O.F., Olasupo and R.O., Agboola and I.M., Olusesi},
title={Nutraceuticals in Different Varieties of Cowpeas},
journal={American Journal of Food Science and Technology},
volume={6},
number={2},
pages={68--75},
year={2018},
url={http://pubs.sciepub.com/ajfst/6/2/2},
issn={2333-4835},
abstract={Eight varieties which comprise of three indigenous cowpeas {<i>Vigna</i><i> </i><i>vexillata</i> (otili), <i>Stenocarpa</i><i> </i><i>stylosa</i> (feregede), and <i>Phaseolus</i><i> </i><i>vulgaris</i> (kokondo)} <i>Glycine</i><i> </i><i>max</i> (soya beans), and the four new hybrids of <i>Vigna</i><i> </i><i>unguiculata</i> (big white, small white, drum, and honey beans) were analyzed for proximate, elemental, methyl fatty acid, total flavonoids, total phenolic contents and anti-oxidant contents. AOCA standard method was used for proximate analysis, the methanolic extracts of the cowpea were analysed for fatty acid and fatty acid methyl ester composition by Gas Chromatography- Flame Ionization Detector (GC-FID). The Ferric Ion Reducing Antioxidant Power (FRAP), Total Antioxidant Content (TAC) and 2,2- diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assays were used to measure the antioxidant activities of the samples. Total Flavonoid Content (TFC) and Total Phenolic Content (TPC) were also determined. The result shows that sample A has a balance proportion of food chemical composition and sample H (<i>Phaseolus</i><i> </i><i>vulgaris)</i> is richest in Na, Zn, Mg, Mn while sample D (Big white cowpeas) is the richest in Cu. The result of fatty acids shows sample A (soya beans) as the richest in the essential fatty acids C<SUB>18:3n6</SUB> ?-LinolenicAcid(1.66%), C<SUB>18:3n3</SUB><SUB> </SUB>¦Á-Linolenic Acid (4.86%), C<SUB>22:2</SUB> cis-13, 16-Docosadienoic Acid(5.84%) (omega 3 and 6 fatty acids), while the indigenous Cowpeas were rich in the healthy monosaturated Fatty acids in an appreciable percentage and the commonest saturated fatty acids in plants (Palmitic and Stearic fatty acids only). Only sample E has essential fatty acids out of the four hybrids.},
doi={10.12691/ajfst-6-2-2}
publisher={Science and Education Publishing}
}