CHEMICAL COMPOSITION OF PROCESSED TENDER LEAVES AND HUSKS OF COWPEA AND ORGANOLEPTIC ATTRIBUTES OF THEIR SOUPS AS CONSUMED IN TIV COMMUNITIES BENUE STATE NIGERIA
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 ...
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