Chemical and Biological Properties of Local Cowpea Seed Protein Grown in Gizan Region
The aim of the present study was to investigate the
chemical and biological properties of local cowpea seed protein
cultivated in Gizan region. The results showed that the cowpea and
its products contain high level of protein (22.9-77.6%), high
carbohydrates (9.4-64.3%) and low fats (0.1-0.3%). The trypsin and
chymotrypsin activities were found to be 32.2 and 15.2 units,
respectively. These activities were not affected in both defatted and
protein concentrate whereas they were significantly reduced in
isolated protein and cooked samples. The phytate content of cooked
and concentrated cowpea samples varied from 0.25% -0.32%,
respectively. Tannin content was found to be 0.4% and 0.23% for
cooked and raw samples, respectively. The in vitro protein
digestibility was very high in cowpea seeds (75.04-78.76%). The
biological evaluation using rats showed that the group fed with
animal feed containing casein gain more weight than those fed with
that containing cowpea. However, the group fed with cooked cowpea
gain more weight than those fed with uncooked cowpea. On the
other hand, in vivo digestion showed high value (98.33%) among the
group consumed casein compared to other groups those consumed
cowpea contains feed. This could be attributed to low antinutritional
factors in casein contains feed compared to those of cowpea contains
feed because cooking significantly increased the digestion rate
(80.8% to 83.5%) of cowpea contains feed. Furthermore, the
biological evaluation was high (91.67%) of casein containing feed
compared to that of cowpea containing feed (80.83%-87.5%). The
net protein utilization (NPU) was higher (89.67%) in the group fed
with casein containing feed than that of cowpea containing feed
(56.33%-69.67%).
[1] Siddhuraju, P., Vijayakumari, K., & Janardhanan, K. (1996). Chemical
composition and nutritional evaluation of an underexploited legume,
Acacia nilotica (L.) Del. Food Chemistry, 57(3), 385-391.
[2] Shekib, L. A. (1994). In vitro digestibility and microscopic appearance
of germinated legume starches and their eVect on dietary protein
utilization. Food Chemistry, 39, 247-253.
[3] Negi, A., Boora, P., & Khetarpaul, N. (2001). Starch and protein
digestibility of newly released moth bean cultivars: Effect of soaking,
dehulling, germination and pressure cooking. Nahrung/Food, 45(4),
251-254.
[4] Vose, J. R. (1980). Production and functionality of starchs and protein
isolates from legume seeds (field peas and horse beans). Cereal
Chemistry, 57, 406-410.
[5] Phillips, R. D., & Baker, E. A. (1987). Protein nutritional quality of
traditional and novel cowpea products measured by in vivo and in vitro
methods. Journal of Food Science, 52, 696-699.
[6] Mwanjala, A. M., Kharidah, M., Jamila, B., & Yaakob, B. (1999).
Effects of isolation technique and conditions on the extractability,
physicochemical and functional properties of pigeonpea (Cajanus cajan)
and cowpea (Vigna unguiculata) protein isolates. I. Physicochemical
properties. Food Chemistry, 67, 435-443.
[7] Jane, E. D., Rivas, N. R., & John, C. (1981). Selected functional
properties of sesame flour and two protein isolates. Journal of Science,
Food and Agriculture, 32, 557-564.
[8] Wang, J. C., & Kinsella, J. E. (1976). Functional properties of novel
proteins: alfalfa leaf protein. Journal of Food Science, 41, 286-289.
[9] Kinsella, J. E. (1979). Functional properties of soy proteins. Jouranl of
the American Oil Chemist-s Society, 56, 242-249.
[10] El Tinay, A.H., Nour A. M., Abdel Karim, S .H., and Mahgoub, S. O.
(1988). Aqueous protein and gossypol extraction from glanded
cottonseed flour. Factor affecting protein extraction. Food Chemistry,
29: 106-107.
[11] Mattil, K.F (1974). Compositional, nutritional and functional properties
and quality criteria of soybean concentrates and soybean protein isolate.
Journal of American Chemists Society, 15: 81A-84A.
[12] AOAC (1995). Official methods of analysis, 16th ed. Association of
Official analytical chemistry, Washington, DC.
[13] Price, M.L., Vanscoyoc, S. and Butler, L.G. (1978). A critical evaluation
of the vanillin reaction as on assay for tannins in sorghum grain. Journal
of Agricultural and Food Chemistry, 26: 1214-1218.
[14] Wheeler, E.I. and Ferrel, R.E. (1971). Methods for phytic acid
determination in wheat and wheat fractions. Cereal Chemistry 48:
312-320.
[15] Kakade, M.L., Simon, N. and Liener, I E., (1969). An evaluation of
natural VS synthetic substances for measuring the antitryptic activity of
soybean samples. Cereal Chemistry, 49: 518-526.
[16] Kakade, M.L., Swenson, D. H. and Liener, I E., (1970). Note on the
determination of chymotrypsin and chymotrypsin inhibitor activity using
casein. Analytical Biochemistry, 33: 255-258.
[17] Hsu, H.W., Vavak, D.L., Satterlee, L.D. and Miller, G.A. (1977). A
multi-enzyme technique for estimating protein digestibility. Journal of
Food Science, 42: 1269-1274.
[18] Satterlee, L.D., Marshall, H.F. and Tennyson, J.M. (1979). Measuring
protein quality. Journal of the American Oil chemist's Society, 56: 103-
109.
[19] Eggum, B.O. (1973). A study off certain factors influencing protein
utilization in rats and pigs. Report of National Institute of Animal
Sciences, Copenhagen. No 406, Copenhagen, Danish National Institute
of Animal Sciences.
[20] SAS (1990). SAS User's Guide (Statistics) SAS Instituge, Cary, Ns.
[21] Adsule, R. N. and Akapopunam, M. (1996). Food and Feed from
legumes and oil seeds. Nwokolo and Smart (Eidtors), pp. 109-215.
Chapman and Hall, London.
[22] Nwokolo, E. and Ilecukwu, S. N. (1996). Cowpea (Vigna unguiculata
L.). In Food and Feed from legumes and oil seeds. Nwokolo and Smart
(Eidtors), pp. 229-242. Chapman and Hall, London.
[23] Hussain, M. A. and Basahy, A. Y. (1998). Nutrient composition and
amino acid pattern of cowpea (Vigna unguiculata L. Walp) grown in the
Gizan area of Saudi Arabia. International Journal of Food Sciences and
Nutrition, 49, 117-124.
[24] Giami S. Y. (1993). Effect of processing on the proximate composition
and functional properties of cowpea (Vigna unguiculata) flour. Food
Chemistry, 35, 481-486.
[25] Edijala, J. K. (1980). Effect of processing on the thiamin, riboflavin and
protein contents of cowpea (Vigna unguiculata). Journal of Food
Technology, 15, 435-443.
[26] Bryant L. A., Montecalvo J., Morey K.S. and Loy, B. (1988).
Processing, functional and nutritional properties of okra seed products.
Journal of Food Science, 53, 810-816.
[27] Ologhobo A. D. and Fetuga B. L. (1984). The effect of processing on
the trypsin inhibitor, hemagglutinin, tanic acid and phytic acid contents
of seeds of ten cowpea varieties. Journal of Food processing and
preservation, 8, 31-42.
[28] Obong H. N. E. (1995). Content of antinutrient and in vitro protein
digestibility of the African yambean, pigeon and cowpea. Plant Foods
for Human Nutrition, 48, 225-233.
[29] Sumathi S. and Pattabiraman T. N. (1976). Natural plant enzymes
inhibitors: Part II. Protease inhibitors. Indian Journal of Biochemistry
and Biophysics, 13, 52-56.
[30] Preet K. and Punia D. (2000). Antinutrient and digestibility (in vitro) of
soaked dehulled and germinated cowpeas. Nutrition and Health, 14, 109-
117.
[31] Wolzak A., Elias L. G. and Bressani R. (1981). Protein quality of
vegetable proteins as determined by traditional biological methods and
rapid chemical assays. Journal of Agricultural and Food Chemistry, 29,
1063-1069.
[32] Ahmed, A. H. R. and Nour A. M. (1990). Protein quality of common
Sudanese leguminous seeds. Lebensm-Wiss. U. Technology, 23, 301-
304.
[33] Gauthier S.F., Vachon C., Jones, J. D. and Savoie L. (1982). Assessment
of protein digestibility by in vitro enzymatic hydrolysis with
simultaneous dialysis. Journal of nutrition, 112, 1718
[34] Laurena A.C., Garcia V.V. and Mendoza E. M. T. (1987). Effect of heat
on the removal of polyphenols and in vitro protein digestibility of
cowpea (Vigna unguiculata L. Walp). Plant Foods for Human Nutrition,
37, 183-192.
[35] Jenkins M. Y. and Mitchell G. V. (1989). Nutritional assessment of
twelve protein foods ingredients. Nutrional Research, 9, 83-92.
[36] Nielsen S. S. (1991). Digestibility of legume proteins. Food
Technology, 9, 112-118.
[37] Khan M. K., Jacobsen I. and Eggum B. O. (1979). Nutritive value of
some improved varieties of legumes. Journal of the Science of Food and
Agriculture, 30, 395-400.
[38] Gupta Y. B. (1983). Nutritive value of food legumes. In Chemistry and
Biochemistry of legumes S.K Arora (editor) pp. 287-318. Edward
Arnold, London.
[39] Liener I. E. (1976). Legumes texins in relation to protein digestibility A
review. Journal of Food Science, 41, 1076-1081.
[40] [40] FAO/WHO (1991). Protein quality evaluation. Report of the joint
FAO/WHO expert consultation. FAO Food and Nutrition paper No. 51.
Food and Agriculture Organization of the United Nations, Rome, Itally.
[41] Obizoba I. E. (1989). Effect of germination, dehulling and cooking on
the nutritive value of cowpea (Vigna unguiculata) flour. Journal of Food
Science, 54, 1371-1372.
[1] Siddhuraju, P., Vijayakumari, K., & Janardhanan, K. (1996). Chemical
composition and nutritional evaluation of an underexploited legume,
Acacia nilotica (L.) Del. Food Chemistry, 57(3), 385-391.
[2] Shekib, L. A. (1994). In vitro digestibility and microscopic appearance
of germinated legume starches and their eVect on dietary protein
utilization. Food Chemistry, 39, 247-253.
[3] Negi, A., Boora, P., & Khetarpaul, N. (2001). Starch and protein
digestibility of newly released moth bean cultivars: Effect of soaking,
dehulling, germination and pressure cooking. Nahrung/Food, 45(4),
251-254.
[4] Vose, J. R. (1980). Production and functionality of starchs and protein
isolates from legume seeds (field peas and horse beans). Cereal
Chemistry, 57, 406-410.
[5] Phillips, R. D., & Baker, E. A. (1987). Protein nutritional quality of
traditional and novel cowpea products measured by in vivo and in vitro
methods. Journal of Food Science, 52, 696-699.
[6] Mwanjala, A. M., Kharidah, M., Jamila, B., & Yaakob, B. (1999).
Effects of isolation technique and conditions on the extractability,
physicochemical and functional properties of pigeonpea (Cajanus cajan)
and cowpea (Vigna unguiculata) protein isolates. I. Physicochemical
properties. Food Chemistry, 67, 435-443.
[7] Jane, E. D., Rivas, N. R., & John, C. (1981). Selected functional
properties of sesame flour and two protein isolates. Journal of Science,
Food and Agriculture, 32, 557-564.
[8] Wang, J. C., & Kinsella, J. E. (1976). Functional properties of novel
proteins: alfalfa leaf protein. Journal of Food Science, 41, 286-289.
[9] Kinsella, J. E. (1979). Functional properties of soy proteins. Jouranl of
the American Oil Chemist-s Society, 56, 242-249.
[10] El Tinay, A.H., Nour A. M., Abdel Karim, S .H., and Mahgoub, S. O.
(1988). Aqueous protein and gossypol extraction from glanded
cottonseed flour. Factor affecting protein extraction. Food Chemistry,
29: 106-107.
[11] Mattil, K.F (1974). Compositional, nutritional and functional properties
and quality criteria of soybean concentrates and soybean protein isolate.
Journal of American Chemists Society, 15: 81A-84A.
[12] AOAC (1995). Official methods of analysis, 16th ed. Association of
Official analytical chemistry, Washington, DC.
[13] Price, M.L., Vanscoyoc, S. and Butler, L.G. (1978). A critical evaluation
of the vanillin reaction as on assay for tannins in sorghum grain. Journal
of Agricultural and Food Chemistry, 26: 1214-1218.
[14] Wheeler, E.I. and Ferrel, R.E. (1971). Methods for phytic acid
determination in wheat and wheat fractions. Cereal Chemistry 48:
312-320.
[15] Kakade, M.L., Simon, N. and Liener, I E., (1969). An evaluation of
natural VS synthetic substances for measuring the antitryptic activity of
soybean samples. Cereal Chemistry, 49: 518-526.
[16] Kakade, M.L., Swenson, D. H. and Liener, I E., (1970). Note on the
determination of chymotrypsin and chymotrypsin inhibitor activity using
casein. Analytical Biochemistry, 33: 255-258.
[17] Hsu, H.W., Vavak, D.L., Satterlee, L.D. and Miller, G.A. (1977). A
multi-enzyme technique for estimating protein digestibility. Journal of
Food Science, 42: 1269-1274.
[18] Satterlee, L.D., Marshall, H.F. and Tennyson, J.M. (1979). Measuring
protein quality. Journal of the American Oil chemist's Society, 56: 103-
109.
[19] Eggum, B.O. (1973). A study off certain factors influencing protein
utilization in rats and pigs. Report of National Institute of Animal
Sciences, Copenhagen. No 406, Copenhagen, Danish National Institute
of Animal Sciences.
[20] SAS (1990). SAS User's Guide (Statistics) SAS Instituge, Cary, Ns.
[21] Adsule, R. N. and Akapopunam, M. (1996). Food and Feed from
legumes and oil seeds. Nwokolo and Smart (Eidtors), pp. 109-215.
Chapman and Hall, London.
[22] Nwokolo, E. and Ilecukwu, S. N. (1996). Cowpea (Vigna unguiculata
L.). In Food and Feed from legumes and oil seeds. Nwokolo and Smart
(Eidtors), pp. 229-242. Chapman and Hall, London.
[23] Hussain, M. A. and Basahy, A. Y. (1998). Nutrient composition and
amino acid pattern of cowpea (Vigna unguiculata L. Walp) grown in the
Gizan area of Saudi Arabia. International Journal of Food Sciences and
Nutrition, 49, 117-124.
[24] Giami S. Y. (1993). Effect of processing on the proximate composition
and functional properties of cowpea (Vigna unguiculata) flour. Food
Chemistry, 35, 481-486.
[25] Edijala, J. K. (1980). Effect of processing on the thiamin, riboflavin and
protein contents of cowpea (Vigna unguiculata). Journal of Food
Technology, 15, 435-443.
[26] Bryant L. A., Montecalvo J., Morey K.S. and Loy, B. (1988).
Processing, functional and nutritional properties of okra seed products.
Journal of Food Science, 53, 810-816.
[27] Ologhobo A. D. and Fetuga B. L. (1984). The effect of processing on
the trypsin inhibitor, hemagglutinin, tanic acid and phytic acid contents
of seeds of ten cowpea varieties. Journal of Food processing and
preservation, 8, 31-42.
[28] Obong H. N. E. (1995). Content of antinutrient and in vitro protein
digestibility of the African yambean, pigeon and cowpea. Plant Foods
for Human Nutrition, 48, 225-233.
[29] Sumathi S. and Pattabiraman T. N. (1976). Natural plant enzymes
inhibitors: Part II. Protease inhibitors. Indian Journal of Biochemistry
and Biophysics, 13, 52-56.
[30] Preet K. and Punia D. (2000). Antinutrient and digestibility (in vitro) of
soaked dehulled and germinated cowpeas. Nutrition and Health, 14, 109-
117.
[31] Wolzak A., Elias L. G. and Bressani R. (1981). Protein quality of
vegetable proteins as determined by traditional biological methods and
rapid chemical assays. Journal of Agricultural and Food Chemistry, 29,
1063-1069.
[32] Ahmed, A. H. R. and Nour A. M. (1990). Protein quality of common
Sudanese leguminous seeds. Lebensm-Wiss. U. Technology, 23, 301-
304.
[33] Gauthier S.F., Vachon C., Jones, J. D. and Savoie L. (1982). Assessment
of protein digestibility by in vitro enzymatic hydrolysis with
simultaneous dialysis. Journal of nutrition, 112, 1718
[34] Laurena A.C., Garcia V.V. and Mendoza E. M. T. (1987). Effect of heat
on the removal of polyphenols and in vitro protein digestibility of
cowpea (Vigna unguiculata L. Walp). Plant Foods for Human Nutrition,
37, 183-192.
[35] Jenkins M. Y. and Mitchell G. V. (1989). Nutritional assessment of
twelve protein foods ingredients. Nutrional Research, 9, 83-92.
[36] Nielsen S. S. (1991). Digestibility of legume proteins. Food
Technology, 9, 112-118.
[37] Khan M. K., Jacobsen I. and Eggum B. O. (1979). Nutritive value of
some improved varieties of legumes. Journal of the Science of Food and
Agriculture, 30, 395-400.
[38] Gupta Y. B. (1983). Nutritive value of food legumes. In Chemistry and
Biochemistry of legumes S.K Arora (editor) pp. 287-318. Edward
Arnold, London.
[39] Liener I. E. (1976). Legumes texins in relation to protein digestibility A
review. Journal of Food Science, 41, 1076-1081.
[40] [40] FAO/WHO (1991). Protein quality evaluation. Report of the joint
FAO/WHO expert consultation. FAO Food and Nutrition paper No. 51.
Food and Agriculture Organization of the United Nations, Rome, Itally.
[41] Obizoba I. E. (1989). Effect of germination, dehulling and cooking on
the nutritive value of cowpea (Vigna unguiculata) flour. Journal of Food
Science, 54, 1371-1372.
@article{"International Journal of Biological, Life and Agricultural Sciences:61032", author = "Abdelatief S. H. El-Jasser", title = "Chemical and Biological Properties of Local Cowpea Seed Protein Grown in Gizan Region", abstract = "The aim of the present study was to investigate the
chemical and biological properties of local cowpea seed protein
cultivated in Gizan region. The results showed that the cowpea and
its products contain high level of protein (22.9-77.6%), high
carbohydrates (9.4-64.3%) and low fats (0.1-0.3%). The trypsin and
chymotrypsin activities were found to be 32.2 and 15.2 units,
respectively. These activities were not affected in both defatted and
protein concentrate whereas they were significantly reduced in
isolated protein and cooked samples. The phytate content of cooked
and concentrated cowpea samples varied from 0.25% -0.32%,
respectively. Tannin content was found to be 0.4% and 0.23% for
cooked and raw samples, respectively. The in vitro protein
digestibility was very high in cowpea seeds (75.04-78.76%). The
biological evaluation using rats showed that the group fed with
animal feed containing casein gain more weight than those fed with
that containing cowpea. However, the group fed with cooked cowpea
gain more weight than those fed with uncooked cowpea. On the
other hand, in vivo digestion showed high value (98.33%) among the
group consumed casein compared to other groups those consumed
cowpea contains feed. This could be attributed to low antinutritional
factors in casein contains feed compared to those of cowpea contains
feed because cooking significantly increased the digestion rate
(80.8% to 83.5%) of cowpea contains feed. Furthermore, the
biological evaluation was high (91.67%) of casein containing feed
compared to that of cowpea containing feed (80.83%-87.5%). The
net protein utilization (NPU) was higher (89.67%) in the group fed
with casein containing feed than that of cowpea containing feed
(56.33%-69.67%).", keywords = "Biological properties, Cowpea seed protein,Antinutritional factors, In vitro digestibility", volume = "5", number = "8", pages = "479-7", }
