Proximate composition, minerals, tannins, phytates and cooking quality of commercial cowpea cultivars

ABSTRACT Cowpea is a socioeconomically important legume in the Northeast region of Brazil, and most grown consumed type bean, representing main source low-cost vegetable protein for rural urban populations this region. The objective work was to characterize proximate composition, minerals, tannins, phytic acid, cooking quality whole grains cowpea from commercial cultivars BRS Aracê, Inhuma, Xiquexique. Grain samples were ground zirconium ball mill flour used analysis. composition carried out according AOAC methodology. minerals determined by nitro-perchloric digestion reading flame atomic absorption spectrophotometer. anti-nutritional factors tannins acid extraction Cooking assessed using an electric pressure cooker then Mattson cooker. A completely randomized experimental design used, with three treatments (cultivars) replications. data subjected analysis variance means compared Tukey's test (p<0.05). showed significant differences (p<0.05) characteristics evaluated similar terms ash, lipids, total dietary fiber, macrominerals. results that Aracê Xiquexique are excellent sources proteins, present high quality, while cultivar Inhuma stood regarding carbohydrates, soluble fibers, energetic value, low levels factors, acid.