Nutrient contents of raw and cooked cowpea leaves [Kenya].
Imungi, Jasper K
Potter, Norman N.
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A study was undertaken to determine specific levels of 17 minerals, 3 vitamins, and protein in raw and cooked cowpea leaves from Kenya. Mean crude protein levels were 32-34% of the total solids. The leaves were found to be a good source of minerals, including iron, calcium, phosphorus, and zinc. Levels of vitamin C, total carotene, and free and total folacin were 410, 57, 0.33, and 2.0 mg/100 g of solids, respectively. Fresh leaves cooked by a traditional Kenyan method retained 88% of their crude protein and substantial amounts of minerals. Vitamin C, and free and total folacin losses were 87, 49, and 66% respectively, with their recoveries in the cooking water being 5.6, 20, and 12%, respectively. Comparisons with other leafy vegetables indicate a good potential for processing of coowpea leaves. (wz).
CitationImungi Jasper, K. "Nutrient contents of raw and cooked cowpea leaves [Kenya]." Journal of Food Science 48 (1983).
University of Nairobi,college of agriculture and veterinary services,