The objective of this research was to evaluate the differences in nutritional and functional characteristics of three varieties of cowpea: black, brown, and white. Although cowpea is an important crop in Peru, its per capita consumption is relatively low compared to other countries. The study included a proximate analysis that revealed that all varieties are rich in protein (22.45% to 23.72%) and fiber (4.15% to 4.82%), with an energy content of approximately 345 to 349 kcal per 100 g. The color characteristics of the beans were evaluated using a colorimeter, showing that the black variety had a lower luminosity and higher values in the a* and b* coordinates, indicating a darker color. Total phenolic compounds were quantified using the Folin-Ciocalteu method, finding that the black variety had the highest content (38.15 ± 2.49 mg EAG/100 g DM). Antioxidant capacity was measured by DPPH ...

The objective of this research was to evaluate the differences in nutritional and functional characteristics of three varieties of cowpea: black, brown, and white. Although cowpea is an important crop in Peru, its per capita consumption is relatively low compared to other countries. The study included a proximate analysis that revealed that all varieties are rich in protein (22.45% to 23.72%) and fiber (4.15% to 4.82%), with an energy content of approximately 345 to 349 kcal per 100 g. The color characteristics of the beans were evaluated using a colorimeter, showing that the black variety had a lower luminosity and higher values in the a* and b* coordinates, indicating a darker color. Total phenolic compounds were quantified using the Folin-Ciocalteu method, finding that the black variety had the highest content (38.15 ± 2.49 mg EAG/100 g DM). Antioxidant capacity was measured by DPPH ...