CHEMICAL COMPOSITION OF PROCESSED TENDER LEAVES AND HUSKS OF COWPEA AND ORGANOLEPTIC ATTRIBUTES OF THEIR SOUPS

ABSTRACT
The study examined the chemical composition of fresh, sundried tender leaves and husks of cowpea
'Adengee' (Vigna unguiculata) and organoleptic attributes of their traditional soups. Information on
processing, preparation and utilization of soup meals based on cowpea leaves and husks were obtained
during the focus group discussion. The tender leaves and husks were parboiled and sundried.
Proximate, micronutrients, phytochemicals and antinutrient levels were determined using standard
procedures. The soups based on fresh and sundried leaves and husks were analysed prior to sensory
evaluation. The data collected were statistically analysed using means, standard deviation and standard
error. All values were based on residual moisture. Protein for dried leaves was higher (p<0.05) (39.24
vs. 21.98 and 13.95%) than those of fresh leaves and dried husks. Dried leaves and husks had lower fat
than the control (1.31 and 0.75 vs. 9.10%) (p<0.05). Sun drying increased ash in both dried leaves and
husks (14.74 and 10.86 vs. 4.82%). The lower value for fibre in the dry samples was rather surprising
(14.20 and 20.42 vs.25.13%) (p<0.05). Carbohydrate significantly increased more in dried husks than
in dried leaves. (53.76 Vs. 30.22%) (p<0.05).The micronutrients in both dried leaves and husks were
reduced due to their volatile nature. Tannins, saponins, flavonoids and polyphenols decreased
significantly (p<0.05) in processed samples due to drying. Soups based on dried leaves (DS) had
higher protein (p<0.05) relative to the soup based on dried husks (HS) and fresh leaves (FS) (34.40
vs.34.10 and 33.30%).