Goa Cowpea Cultivar 3 [Vigna unguiculata (L.) Walp]: Physico-chemical Characteristics, Nutritional Composition and Its Efficacy as Probiotic Carrier.

Varsha, Naik; Savita, Kerkar; Ananthan, Rajendran; Manohara, K. K.

Goa Cowpea Cultivar 3 [Vigna unguiculata (L.) Walp] seeds of Leguminosae family, indigenously known as Alsando, is not explored for its nutritional, physicochemical properties and as a matrix for probiotic delivery. This study was undertaken to evaluate the selected nutritional components of Goa cowpea cultivar (GC3) and assess its efficacy in supporting the growth of probiotic bacteria. Seed nutritive value was comparable to that of ICMR, NIN values with protein, carbohydrate and total dietary fiber content being 26.88±1.28 g/100g, 59.41±1.22 g/100g and 21.7±1.28 g/100g respectively. The mean value of calcium and phosphorus concentrations were found to be higher (157.91±00.80 mg/100g and 277.26±00.35 mg/100g respectively). Total carotenoid content was 367.77±7.08 µg/100g. GC3 seeds displayed favorable physical and cooking properties, with doubling of seed size within 3h of soaking and 10 ± 0.0 min to pressure cook with lower gruel solid loss (7.45 ± 0.28 per cent) as compared to other cultivars reported. GC3 substrate effectively resulted in a six-log increase in probiotic cell count within 14 h-16 h fermentation with reduction in pH, viscosity and accumulation of organic acids with corresponding changes in total reducing sugars and amino nitrogen in the course of fermentation. Heat exposure of fermented GC3 revealed a probiotic count of = 5 log cfu/mL up to 65°C. Lactobacillus fermentation inhibited the common gut and food pathogens and displayed susceptibility to some of the broad-spectrum antibiotics tested. This results on nutritional value of GC3, faster cooking and as a supportive growth matrix for probionts can be exploited by nutritionists and utilized for applications in food and health science.

DIETARY carbohydrates; DIETARY fiber; NUTRITIONAL value; FOOD science; SEED size; COWPEA

Journal of Plant Science Research, 2024, Vol 40, Issue 3, p482

0970-2539

Academic Journal

10.32381/JPSR.2024.40.03.13