Abstract
ABSTRACT SEEDS OF COWPEA ( Vigna unguicullata ) cultivar MM 4 obtained from Kenya were grown for their leaves as a vegetable. The mean crude protein contents of the leaves from the 1981 and 1982 seasons were 32.8 and 34.3% of total solids, respectively, and leaves were a particularly good source of minerals, including iron, calcium, phosphorus and zinc. Levels of vitamin C, total carotene, and free and total folacin were 410 mg, 57 mg, 334 meg and 2012 meg, respectively, per 100g of solids. Freshly harvested leaves cooked by a traditional Kenyan technique retained 88% of their crude protein and substantial quantities of minerals. Losses in vitamin C and free and total folacin were 87%, 49% and 66% while their recoveries in the cooking water were 5.6%, 20% and 12%, respectively. Carotene in the cooked leaf solids increased slightly. Comparisons with other leafy vegetables indicate good potential for processing.
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Claims 18
Claim · model-written summary
Leaves had mean crude protein of 32.8% of total solids in 1981.
- Taxon
- Cowpea
Vigna unguiculatat0 - Outcome
- crude protein contentse0
- Value
- 32.8e0
- Qualifier
- 1981e0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The mean crude protein contents of the leaves from the 1981 and 1982 seasons were 32.8 and 34.3% of total solids, respectively”
t0“Cowpea”
Claim · model-written summary
Leaves had mean crude protein of 34.3% of total solids in 1982.
- Taxon
- CowpeaVigna unguiculatat0
- Outcome
- crude protein contentse0
- Value
- 34.3% of total solidse0
- Qualifier
- 1982e0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The mean crude protein contents of the leaves from the 1981 and 1982 seasons were 32.8 and 34.3% of total solids, respectively”
t0“Cowpea”
Claim · model-written summary
Leaves were a good source of iron, calcium and phosphorus.
- Taxon
- CowpeaVigna unguiculatat0
- Outcome
- iron, calcium, phosphoruse0
- Qualifier
- particularly good source of mineralse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“leaves were a particularly good source of minerals, including iron, calcium, phosphorus and zinc.”
t0“Cowpea”
Claim · model-written summary
Leaves were a good source of zinc.
- Taxon
- CowpeaVigna unguiculatat0
- Outcome
- zince0
- Qualifier
- particularly good source of mineralse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“leaves were a particularly good source of minerals, including iron, calcium, phosphorus and zinc.”
t0“Cowpea”
Claim · model-written summary
Vitamin C was 410 mg per 100g solids.
- Taxon
- CowpeaVigna unguiculatat0
- Outcome
- vitamin Ce0
- Value
- 410 mge0
- Qualifier
- per 100g of solidse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Levels of vitamin C, total carotene, and free and total folacin were 410 mg, 57 mg, 334 meg and 2012 meg, respectively, per 100g of solids.”
t0“Cowpea”
Claim · model-written summary
Total carotene was 57 mg per 100g solids.
- Taxon
- CowpeaVigna unguiculatat0
- Outcome
- total carotenee0
- Value
- 57 mge0
- Qualifier
- per 100g of solidse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Levels of vitamin C, total carotene, and free and total folacin were 410 mg, 57 mg, 334 meg and 2012 meg, respectively, per 100g of solids.”
t0“Cowpea”
Claim · model-written summary
Free folacin was 334 meg per 100g solids.
- Taxon
- CowpeaVigna unguiculatat0
- Outcome
- free and total folacine0
- Value
- 334 mege0
- Qualifier
- per 100g of solidse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Levels of vitamin C, total carotene, and free and total folacin were 410 mg, 57 mg, 334 meg and 2012 meg, respectively, per 100g of solids.”
t0“Cowpea”
Claim · model-written summary
Total folacin was 2012 meg per 100g solids.
- Taxon
- CowpeaVigna unguiculatat0
- Outcome
- total folacine0
- Value
- 2012 mege0
- Qualifier
- per 100g of solidse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Levels of vitamin C, total carotene, and free and total folacin were 410 mg, 57 mg, 334 meg and 2012 meg, respectively, per 100g of solids.”
t0“Cowpea”
Claim · model-written summary
Traditional Kenyan cooking retained 88% of crude protein.
- Taxon
- CowpeaVigna unguiculatat0
- Treatment
- cooked by a traditional Kenyan techniquee0
- Outcome
- crude proteine0
- Direction
- retainede0
- Value
- 88%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Freshly harvested leaves cooked by a traditional Kenyan technique retained 88% of their crude protein and substantial quantities of minerals.”
t0“Cowpea”
Claim · model-written summary
Cooking retained substantial mineral quantities.
- Taxon
- CowpeaVigna unguiculatat0
- Treatment
- cooked by a traditional Kenyan techniquee0
- Outcome
- mineralse0
- Direction
- retainede0
- Qualifier
- substantial quantitiese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Freshly harvested leaves cooked by a traditional Kenyan technique retained 88% of their crude protein and substantial quantities of minerals.”
t0“Cowpea”
Claim · model-written summary
Cooking caused 87% vitamin C loss.
- Taxon
- CowpeaVigna unguiculatat0
- Treatment
- cooked by a traditional Kenyan techniquee1
- Outcome
- vitamin Ce0
- Direction
- Lossese0
- Value
- 87%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Losses in vitamin C and free and total folacin were 87%, 49% and 66% while their recoveries in the cooking water were 5.6%, 20% and 12%, respectively.”
e1“cooked by a traditional Kenyan technique”
t0“Cowpea”
Claim · model-written summary
Cooking caused 49% free folacin loss.
- Taxon
- CowpeaVigna unguiculatat0
- Treatment
- cooked by a traditional Kenyan techniquee1
- Outcome
- free and total folacine0
- Direction
- Lossese0
- Value
- 49%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Losses in vitamin C and free and total folacin were 87%, 49% and 66% while their recoveries in the cooking water were 5.6%, 20% and 12%, respectively.”
e1“cooked by a traditional Kenyan technique”
t0“Cowpea”
Claim · model-written summary
Cooking caused 66% total folacin loss.
- Taxon
- CowpeaVigna unguiculatat0
- Treatment
- cooked by a traditional Kenyan techniquee1
- Outcome
- total folacine0
- Direction
- Lossese0
- Value
- 66%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Losses in vitamin C and free and total folacin were 87%, 49% and 66% while their recoveries in the cooking water were 5.6%, 20% and 12%, respectively.”
e1“cooked by a traditional Kenyan technique”
t0“Cowpea”
Claim · model-written summary
Cooking water recovered 5.6% of vitamin C.
- Taxon
- CowpeaVigna unguiculatat0
- Outcome
- vitamin Ce0
- Value
- 5.6%e0
- Qualifier
- recoveries in the cooking watere0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Losses in vitamin C and free and total folacin were 87%, 49% and 66% while their recoveries in the cooking water were 5.6%, 20% and 12%, respectively.”
t0“Cowpea”
Claim · model-written summary
Cooking water recovered 20% of free folacin.
- Taxon
- CowpeaVigna unguiculatat0
- Outcome
- free and total folacine0
- Value
- 20%e0
- Qualifier
- recoveries in the cooking watere0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Losses in vitamin C and free and total folacin were 87%, 49% and 66% while their recoveries in the cooking water were 5.6%, 20% and 12%, respectively.”
t0“Cowpea”
Claim · model-written summary
Cooking water recovered 12% of total folacin.
- Taxon
- CowpeaVigna unguiculatat0
- Outcome
- total folacine0
- Value
- 12%e0
- Qualifier
- recoveries in the cooking watere0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Losses in vitamin C and free and total folacin were 87%, 49% and 66% while their recoveries in the cooking water were 5.6%, 20% and 12%, respectively.”
t0“Cowpea”
Claim · model-written summary
Carotene increased slightly in cooked leaf solids.
- Taxon
- CowpeaVigna unguiculatat0
- Treatment
- cookede0
- Outcome
- Carotenee0
- Direction
- increasede0
- Qualifier
- slightlye0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Carotene in the cooked leaf solids increased slightly.”
t0“Cowpea”
Claim · model-written summary
Comparisons with other leafy vegetables indicate good processing potential.
- Taxon
- CowpeaVigna unguiculatat0
- Outcome
- good potential for processinge0
- Comparator
- other leafy vegetablese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Comparisons with other leafy vegetables indicate good potential for processing.”
t0“Cowpea”
The same questions in other papers
processing · quality: phytochemicals · Vigna unguiculata (cowpea)Positive and negative results
7 papers in the same direction as this paper · 2 in the opposite direction
- negative
- negative
- positive
6 papers more in this group
See all 10 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.