A comparative study on nutritive peculiarities of 24 Chinese cowpea cultivars

Published on Dec 1, 2020in Food and Chemical Toxicology4.679
· DOI :10.1016/J.FCT.2020.111841
Zhouya Bai2
Estimated H-index: 2
(NCU: Nanchang University),
Xiaojun Huang9
Estimated H-index: 9
(NCU: Nanchang University)
+ 2 AuthorsShaoping Nie65
Estimated H-index: 65
(NCU: Nanchang University)
Sources
Abstract
Abstract The nutritive peculiarities and original distribution of 24 Chinese cowpeas cultivars, achieved from Jiangxi, Jilin, Shanxi and Shaanxi provinces in China, were evaluated. Their nutritional components were determined and nutrient characteristics were discussed. Principal component analysis (PCA) was applied to classify the cowpea samples based on their nutrient composition. The results discovered that the proximate composition varied among 24 cowpeas in protein (17.30–27.23%), fat (1.87–3.14%), high level of dietary fiber (29.49–38.54%) and resistant starch (3.18–31.33%). The total tocopherol varied from 74.20 to 187.07 μg/g. PCA results presented that the 24 cowpeas cultivars were automatically grouped with provinces of origin, indicating a relationship between nutrient composition and cultivating religion for cowpeas. The results of this study provide us the information on the nutrients characteristic of current cowpeas in China, and give a guideline on cowpea cultivating optimization and processing.
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