Comparison of the Proximate and Mineral Composition of two Cowpea Varieties obtained from Mile 12 Market, Lagos

Abstract

Vigna unguiculata (cowpea) is a species with different varieties available and consumed in Lagos Nigeria. This study was carried out to determine and compare the proximate and mineral composition of two of varieties, brown beans (Olo oyin) and white beans (big white beans) commonly sold in Mile 12 market, a local market in Lagos using standard methods. The result of the proximate analysis showed that the ash content of the brown bean variety (4.28 g/100 g) was significantly (p < 0.05) higher than that for the white bean variety (4.12 g/100 g). The crude protein content of the white bean variety (28.56 ± 0.16 g/100 g) was significantly (p<0.05) higher than that of brown bean (23.62 ± 0.9 g/100 g) variety studied. The brown beans was significantly (p< 0.05) higher in potassium (248.53 ± 0.50 mg/kg) than the white variety (241.12 ± 3.01 mg/kg).The level of calcium was significantly (p< 0.05) higher in the white bean variety (217.36 ± 4.01 mg/kg) than in the brown beans (188.35 ± 5.60 mg/kg). In these two varieties of cowpea studied the low levels of sodium in conjunction with the high level of potassium could mean that these legumes could be a good meal for hypertensive patients. The Ca: P in the two cowpea varieties studied are both within the range required to maintain calcium balance within the body. This is therefore the time to harness other potentials of these seeds.