CHEMICAL COMPOSITION OF PROCESSED TENDER LEAVES AND HUSKS OF COWPEA AND ORGANOLEPTIC ATTRIBUTES OF THEIR SOUPS


CHEMICAL COMPOSITION OF PROCESSED TENDER LEAVES AND HUSKS OF COWPEA AND ORGANOLEPTIC ATTRIBUTES OF THEIR SOUPS

Type: Project Materials | Format: Ms Word | Attribute: Documentation Only | Pages: 40 Pages | Chapters: 1-5 chapters | Price: ₦ 3,000.00

1,479 marked this research material reliable.
Call or whatsapp: +2347063298784 or email: info@allprojectmaterials.com
Excellent and professional research project topics and materials website. All the research tools, journals, seminars, essays, article, books, term papers, softwares and project materials for your research guide and final year projects are available here.

ABSTRACT

The study examined the chemical composition of fresh, sundried tender leaves and husks of cowpea

‘Adengee’ (Vigna unguiculata) and organoleptic attributes of their traditional soups. Information on

processing, preparation and utilization of soup meals based on cowpea leaves and husks were obtained during the focus group discussion. The tender leaves and husks were parboiled and sundried. Proximate, micronutrients, phytochemicals and antinutrient levels were determined using standard procedures. The soups based on fresh and sundried leaves and husks were analysed prior to sensory evaluation. The data collected were statistically analysed using means, standard deviation and standard error. All values were based on residual moisture. Protein for dried leaves was higher (p<0.05) (39.24 vs. 21.98 and 13.95%) than those of fresh leaves and dried husks. Dried leaves and husks had lower fat than the control (1.31 and 0.75 vs. 9.10%) (p<0.05). Sun drying increased ash in both dried leaves and husks (14.74 and 10.86 vs. 4.82%). The lower value for fibre in the dry samples was rather surprising (14.20 and 20.42 vs.25.13%) (p<0.05). Carbohydrate significantly increased more in dried husks than in dried leaves. (53.76 Vs. 30.22%) (p<0.05).The micronutrients in both dried leaves and husks were reduced due to their volatile nature. Tannins, saponins, flavonoids and polyphenols decreased significantly (p<0.05) in processed samples due to drying. Soups based on dried leaves (DS) had higher protein (p<0.05) relative to the soup based on dried husks (HS) and fresh leaves (FS) (34.40 vs.34.10 and 33.30%).

 

Similarly, husks based soups had higher fat (34.10 vs.34.05 and 31.44%)(p<0.05) Ash was higher in dried leaves based soup(7.83%) and fresh leaves soup (7.20%).

Fibre for the husks based soup was higher (p<0.05) relative to fresh and dried leaves based soups

(6.13 vs.5.58 and 6.11%, respectively). The carbohydrate levels were generally appreciable. All soups

had appreciable levels of calcium, phosphorus and iron. These minerals varied significantly amongst

the soups (p<0.05). Zinc and iodine also differed (p<0.05).β-carotene content of soup based on fresh

leaves was higher (p<0.05) relative to those based on dried leaves and husks (6.08 vs.5.07 and

5.46RE).Vitamin C varied significantly (0.90 to 1.10mg) in soups based on fresh leaves and dried

husks. Tannins, saponins, polyphenols and flavonoids in soups based on fresh leaves and dried husks were comparable. Anti nutrients levels in all soups were generally low. Scores for all organoleptic attributes of the three soups were more than half (6.17 to 7.70) of the 9-point scale. The soups were generally acceptable. As judged by the results, cowpea leaves, husks and their soups have high nutrient potentials to justify its cultivation, consumption promotion and diversification. Consumption related information such as nutritional properties should be packaged and extensively promoted to broaden the knowledge of health and nutritional benefits of consuming cowpea leaves and husks. The results demonstrate that, there is a potential in developing multi-purpose varieties with good performance, which are well-yielding in both leaves and seeds. Therefore, production related information, such as variety, yields and cultivation practices as well as processing should be packaged and made available to extension personnel and governmental agricultural research institutes that often have a good outreach to farmers.

 

 

CHEMICAL COMPOSITION OF PROCESSED TENDER LEAVES AND HUSKS OF COWPEA AND ORGANOLEPTIC ATTRIBUTES OF THEIR SOUPS

Additional Information

  • The Project Material is available for download.
  • The Research material is delivered within 15-30 Minutes.
  • The Material is complete from Preliminary Pages to References.
  • Well Researched and Approved for supervision.
  • Click the download button below to get the complete project material.

Frequently Asked Questions

In-order to give you the best service available online, we have compiled frequently asked questions (FAQ) from our clients so as to answer them and make your visit much more interesting.

We are proudly Nigerians, and we are well aware of fraudulent activities that has been ongoing in the internet. To make it well known to our customers, we are geniune and duely registered with the Corporate Affairs Commission of the republic of Nigeria. Remember, Fraudulent sites can NEVER post bank accounts or contact address which contains personal information. Free chapter One is always given on the site to prove to you that we have the material. If you are unable to view the free chapter 1 send an email to info@allprojectmaterials.com with the subject head "FREE CHAPTER 1' plus the topic. You will get a free chapter 1 within an hour. You can also check out what our happy clients have to say.


Students are always advised to use our materials as guide. However, if you have a different case study, you may need to consult one of our professional writers to help you with that. Depending on similarity of the organization/industry you may modify if you wish.


We have professional writers in various disciplines. If you have a fresh topic, just click Hire a Writer or click here to fill the form and one of our writers will contact you shortly.


Yes it is a complete research project. We ensure that our client receives complete project materials which includes chapters 1-5, full references, questionnaires/secondary data, etc.


Depending on how fast your request is acknowledged by us, you will get the complete project material withing 15-30 minutes. However, on a very good day you can still get it within 5 minutes!

What Clients Say

Our Researchers are happy, see what they are saying. Share your own experience with the world.
Be polite and honest, as we seek to expand our business and reach more people. Thank you.

Project Information

  • CATEGORY : AGRICULTURAL EXTENSION
  • TYPE : PROJECT MATERIAL
  • FORMAT : MICROSOFT WORD
  • ATTRIBUTE : Documentation Only
  • PAGES : 40 Pages
  • CHAPTERS : 1 - 5
  • PRICE : ₦ 3,000.00

Share Links

Download Post
Download Post

Search for Project Topics

Project topics in Departments

Do you need a writer for your academic work?

Reviews:
A Review on chemical composition of processed tender leaves and husks of cowpea and organoleptic attributes of their soups, chemical, composition, processed project topics, researchcub.info, project topic, list of project topics, research project topics, journals, books, Academic writer.
The study examined the chemical composition of fresh, sundried tender leaves and husks of cowpea ‘Adengee’ (Vigna unguiculata) and organoleptic attributes of their traditional soups. Information on processing, preparation and utilization of soup meals based on cowpea leaves and husks were obtained during the focus group discussion. The tender leaves and husks were parboiled and sundried. Proximate, micronutrients, phytochemicals and antinutrient levels were determined using standard procedures. The soups based on fresh and sundried leaves and husks were analysed prior to sensory evaluation. The data collected were statistically analysed using means, standard deviation and standard error. All values were based on residual moisture. Protein for dried leaves was higher (p<0.05) (39.24 vs. 21.98 and 13.95%) than those of fresh leaves and dried husks. Dried leaves and husks had lower fat than the control (1.31 and 0.75 vs. 9.10%) (p<0.05). Sun drying increased ash in both dried leaves and husks (14.74 and 10.86 vs. 4.82%). The lower value for fibre in the dry samples was rather surprising (14.20 and 20.42 vs.25.13%) (p<0.05). Carbohydrate significantly increased more in dried husks than in dried leaves. (53.76 Vs. 30.22%) (p<0.05).The micronutrients in both dried leaves and husks were reduced due to their volatile nature. Tannins, saponins, flavonoids and polyphenols decreased significantly (p<0.05) in processed samples due to drying. Soups based on dried leaves (DS) had higher .. agricultural extension project topics

CHEMICAL COMPOSITION OF PROCESSED TENDER LEAVES AND HUSKS OF COWPEA AND ORGANOLEPTIC ATTRIBUTES OF THEIR SOUPS