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

Abstract

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.