Biochemical Components and Other Characteristics of Maturing Pods of Vegetable Cowpea (Vigna unguiculata)

Autor:	S. Olafare, O. Ogunyanwo, O. A. Ojomo, Olusola Omueti
Rok vydání:	1986
Předmět:	Starch Phosphorus food and beverages chemistry.chemical_element Ripening Biology biology.organism_classification Ascorbic acid Vigna Horticulture chemistry.chemical_compound Nutrient chemistry Botany Dry matter Sugar Agronomy and Crop Science
Zdroj:	Experimental Agriculture. 22:25-32
ISSN:	1469-4441 0014-4797
DOI:	10.1017/s0014479700014010
Popis:	SUMMARYPods of vegetable cowpea Vigna unguiculata Walp. cv. Dinner were harvested at various developmental stages and their biochemical components and other characteristics analysed in two years. Pod length, percentage dry matter and starch, fresh and dry weights and total yield of sugar and starch per unit area increased with age. The percentage total yield of sugars was greatest in pods aged between 11 and 13 days. Vitamin C, total acidity, crude fibre and crude protein percentage decreased with age. Content of minerals except iron also decreased with age of pods. Magnesium, phosphorus, potassium, manganese and copper contents were greater in 1977 than in 1979 but iron and calcium contents were smaller. The vegetable cowpea pods were a rich source of calcium, magnesium, potassium and iron. Pods harvested between 7 and 10 days after flowering were crisply tasty and high in nutrients and therefore nutritionally the most acceptable for consumption.
Databáze:	OpenAIRE
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