P.C. Ojimelukwe, J.C. Onweluzo, E. Okechukwu
  • Plant Foods for Human Nutrition, January 1999, Springer Science + Business Media
  • DOI: 10.1023/a:1008039411269

Infestation reduces the nutrient content and alters the physicochemical properties of cowpeas

What is it about?

Cowpeas (white and brown beans) are commonly consumed plant proteins in developing countries such as Nigeria where animal proteins are inadequate and too expensive for a large segment of the population. Insect pests usually attack this legume in storage and the infested beans is often consumed.. In this research, we evaluated the effect of infestation on selected nutrients and on the functional properties exploited in the preparation of cowpea meals. Proteins and carbohydrates are reduced as a result of insect infestation. Foaming and emulsion properties which are very relevant to the preparation of cowpea products such as "moin moin" and "akara" are also reduced.

Why is it important?

This research highlights the importance of preventing insect infestation of stored cowpeas


Professor Philippa C OJIMELUKWE
Michael Okpara University of Agriculture Umudike, Abia state, Nigeria

Post-harvest storage of cowpeas should be optimized to prevent loss of nutrient value and food quality Title: Effects of infestation on the nutrient content and physicochemical properties of two cowpea (Vigna unguiculata) varieties.

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The following have contributed to this page: Professor Philippa C OJIMELUKWE