Nutritional Assessment of Vigna unguiculata sub spp. sesquipedalis Seeds


  • M. Musah Babangida University, Lapai, Niger State, Nigeria
  • M. M. Ndamitso Federal University of Technology, Minna,Niger State, Nigeria
  • H. Yerima Niger State College of Education, Minna, Niger State, Nigeria
  • J. T. Mathew Ibrahim Badamasi Babangida University, Niger State, Lapai, Nigeria
  • G. O. Iwuchukwu Federal University of Technology, Minna,Niger State, Nigeria


Black pea, nutritional value, functional and elemental composition, amino acid profile


Communication in Physical Sciences 2020, 5(4): 446-454

Received 12 June 2020/Accepted 27 July 2020

In order to access the nutritional value of Vigna unguiculata sub spp. sesquipedalis seeds, samples of the seeds were analysed for proximate, elemental, antinutritional factor and amino acid profile were determined using recommended methods.  The results obtained for proximate parameters were: %moisture content (7.40± 0.70); ash content (5.11±0.16), % crude fat (1.77± 0.03); % crude fibre (0.72±0.01), % crude protein (14.95±0.14), % crude carbohydrate (70.05±0.14) and the calorific value (355.93±0.03kcal/100g). The anti-nutritional factors had the following mean values: saponins (1.73±0.01 %), tannins (1.51±0.01 %), flavonoids (1.28±0.03 %), oxalates (0.10±0.00 %), and alkaloids (0.36±0.00 %). The functional properties were bulk density (0.89±0.03 g/cm3), emulsification capacity (56.40 ± 1.43 %), oil adsorption capacity (1.74±0.06 %), water adsorption capacity (3.17±0.92 %), foaming capacity (30.00±0.83 %). and foaming stability (18.00±0.81 %). The selected macro elemental composition of the sample were in the order: magnesium < sodium < calcium < phosphorus < potassium (2.60±0.28, 3.85±0.30, 5.15±0.55, 10.00±1.63 and 24.15±1.15) respectively and the selected micro elemental composition in sample were in the order: copper < zinc < manganese < iron (1.20±0.16, 3.10±0.26, 5.20±0.33 and 5.75±0.59) respectively. The amino acid profile indicated that glutamic acid had the highest value (13.55 g/100g), while cysteine was the lowest (0.78 g/100g). These values indicate that Vigna unguiculata sub spp. sesquipedalis has the tendency of being a good quality food


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Author Biographies

M. Musah, Babangida University, Lapai, Niger State, Nigeria

Department of Chemistry, Ibrahim Badamasi

M. M. Ndamitso, Federal University of Technology, Minna,Niger State, Nigeria

Department of Chemistry

H. Yerima, Niger State College of Education, Minna, Niger State, Nigeria

Department of Chemistry

J. T. Mathew, Ibrahim Badamasi Babangida University, Niger State, Lapai, Nigeria

Department of Chemistry

G. O. Iwuchukwu, Federal University of Technology, Minna,Niger State, Nigeria

Department of Chemistry


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