Nutritional, physical, chemical, microbiological and sensory characterization of cowpea bean grain

Abstract

Physical, chemical, sensory, microbiological and nutritional characteristics of cowpea beans cowpea bean (Vigna unguiculata L, Walp.) were evaluated. For the study, seeds of cowpea bean variety IPA 206 commercial quality were evaluated according to CODEX STAN 171. Moisture content, total nitrogen, total carbohydrates, ashes, fat and minerals were determined. It was obtained in the visual inspection of the grains that they were creamy white, with an irregularly shaped black spot around the hilum, free of strange odors and flavors, the sample consisted of uniform grains in color and shape, which shows that they are of the same variety. The moisture content was 14.1%. The nutritional values ​​showed a high content of proteins (25.7%) and carbohydrates (51.1%). The predominant minerals were iron (132 mg/100 kg), zinc (6.18 mg/100 kg), potassium (1190 mg/100 g), magnesium (125 mg/100 g) and copper (9.4 mg/100 kg).