Nutritional Properties and Utilization of Cowpea Seeds, Leaves and Their Health Benefits

Authors

  • Suman Devi SRF, Department of Food and Nutrition, College of Home Science and CAAST-NC Project, CSA University of Agriculture and Technology, Kanpur, Uttar Pradesh, India. https://orcid.org/0000-0001-5054-969X
  • Pragya Mishra SRF, Department of Food and Nutrition, College of Home Science and CAAST-NC Project, CSA University of Agriculture and Technology, Kanpur, Uttar Pradesh, India.
  • Seema Sonkar Associate Professor, Department of Food Science and Nutrition, College of Home Science and CAAST-NC Project, CSA University of Agriculture and Technology, Kanpur, Uttar Pradesh, India.
  • Shatrughan Singh SRF, Department of Food and Nutrition, College of Home Science and CAAST-NC Project, CSA University of Agriculture and Technology, Kanpur, Uttar Pradesh, India.
  • HG Prakash Director and Principal Investigator, CAAST-NC Project, CSA University of Agriculture and Technology, Kanpur, Uttar Pradesh, India.

Abstract

In India, 69% death of below the age of 5 years children is caused by malnutrition. This age group of children the same effect on every second child through malnutrition according to UNICEF, 2019. Malnutrition is a condition where the body is deprived of minimum daily nourishment. India is ranked second in having malnourished children. Cookies are one of the most popular snacks and most popular worldwide. It can be fortified with various nutrients. Grain legumes play an important role in human nutrition; these can be used as a very easy vehicle for providing the proteins needed by the population.
Vigna unguiculata (Cowpea) is an important protein source, which can be cooked plain, mixed with other foods or processed into different formulated recipes. Cookies can be easily fortified with protein-rich flours to provide convenience food to supplement protein in the diet. Cowpea cookies are beneficial to health and combat malnutrition. In the present study, protein-rich cookies from cowpea have been developed.
Legume is a very good source of proteins, fibre and minerals such as calcium and iron. This study can help industries to develop functional foods and gluten-free food products, which will help researchers to further, explore the possibilities of the development of functional foods utilizing low-cost legumes.

How to cite this article: Devi S, Mishra P, Singh S et al. Nutritional Properties and Utilization of Cowpea Seeds and Leaves and Their Health Benefits. J Adv Res Food Sci Nutr 2020; 3(2): 1-4.

DOI: https://doi.org/ 10.24321/2582.3892.202008

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Published

2021-03-11