Compositional evaluation of cowpea (Vigna unguiculata) and scarlet runner bean (Phaseolus coccineus) varieties grown in Nigeria

Abstract

Dehulled samples of two cowpea (Vigna unguiculata) and two scarlet runner bean (Phaseolus coccineus) varieties were studied for nutritional evaluation with respect to proximate, mineral and amino acid composition. The samples contained crude protein in the range of 75.3– 526.1 g kg –1 DM with cream coat scarlet runner beans having the highest and cream coat moderate cowpea the lowest value. The crude fat varied with values ranging from 21.3±0.0 g kg -1 in white coat small cowpea to 75.3±0.1 g kg -1 in white coat scarlet runner bean. Proximate composition ranges were: moisture content 4.0–18.0, crude fibre 24.0–440, ash 36.1– 46.1 and carbohydrate (by difference) 301.1–828.3 g kg -1 DM. The most abundant minerals were Ca (594.2–664.3 g kg -1), Mg (546.1–677.1 g kg -1) and K (357.5–404.8 g kg -1). Generally the two legume varieties were found to be good sources of essential minerals while Co, Pb, Cd and Cr were not detected. The levels of Na/K and Ca/P ratios were desirable compared with the recommended values. The amino acid analysis revealed that all the samples contained nutritionally useful quantities of most of the essential amino acids with total essential amino acid (TEAA) (with His) ranging from 43.79 to 48.31%. The first limiting amino acid was Lys (0.51–0.59) and calculated isoeletric point (ρl) ranged between 5.49 and 5.58.

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Journal of Food, Agriculture & Environment, Vol.4 (2), April 2006 39
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Journal of Food, Agriculture & Environment Vol.4 (2) : 39-43. 2006
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Science and Technology
Compositional evaluation of cowpea (Vigna unguiculata) and scarlet runner bean
(Phaseolus coccineus) varieties grown in Nigeria
Aremu M. Olaleke 1*, Olaofe Olorunfemi 2 and T. Emmanuel Akintayo 2
1 2
Department of Chemistry, Nasarawa State University, P. M. B. 1022, Keffi, Nigeria. Departmet of Chemistry, University of Ado-
Ekiti P.M.B 5363, Ado-Ekiti, Nigeria. *e-mail: pastoraremum@yahoo.com
Received 20 December 2005, accepted 28 March 2006.
Abstract
Dehulled samples of two cowpea (Vigna unguiculata) and two scarlet runner bean (Phaseolus coccineus) varieties were studied for nutritional
evaluation with respect to proximate, mineral and amino acid composition. The samples contained crude protein in the range of 75.3– 526.1 g
kg–1 DM with cream coat scarlet runner beans having the highest and cream coat moderate cowpea the lowest value. The crude fat varied with
values ranging from 21.3±0.0 g kg-1 in white coat small cowpea to 75.3±0.1 g kg-1 in white coat scarlet runner bean. Proximate composition ranges
were: moisture content 4.0–18.0, crude fibre 24.0–440, ash 36.1– 46.1 and carbohydrate (by difference) 301.1–828.3 g kg-1 DM. The most
abundant minerals were Ca (594.2–664.3 g kg-1), Mg (546.1–677.1 g kg-1) and K (357.5–404.8 g kg-1 ). Generally the two legume varieties were
found to be good sources of essential minerals while Co, Pb, Cd and Cr were not detected. The levels of Na/K and Ca/P ratios were desirable
compared with the recommended values. The amino acid analysis revealed that all the samples contained nutritionally useful quantities of most of
the essential amino acids with total essential amino acid (TEAA) (with His) ranging from 43.79 to 48.31%. The first limiting amino acid was Lys
(0.51–0.59) and calculated isoeletric point (ρl) ranged between 5.49 and 5.58.
Key words: Cowpea, scarlet runner beans, proximate analysis, mineral content, amino acids.
Introduction
The dearth in food supply especially that of protein is of such
magnitude that the developing nations (Nigeria inclusive) have
to depend mostly on cereal grains, starch roots and tubers for
their energy and protein needs 1. The legume seeds or pulses are
second only to the cereals as a source of human food providing
much needed proteins. They play an important role in the
acceptability of monotonous diets in many part of the world 2.
The consumption of legumes range from insignificant amounts in
Europe to intake of 0.4 to 0.5 kg in some parts of Asia and Africa 3.
In several countries in central and south America, food legumes,
mainly beans, are a daily component of the diet and average
consumption of 0.01-0.05 kg are commonly found.
Cowpea (Vigna unguiculata) is order of legumes and it belongs
to the family Papilionacea. It is locally called beans (“wake” by
Hausa tribe and “ewa” by Yoruba in Nigeria) and many varieties
exist. It is thought to have originated from central Africa and is
now grown in many parts of the tropics like West Africa, India and
central Africa 5. Cowpea leaves are eaten in salad and the immature
pods are used as vegetable. Scarlet runner bean (Phaseolus
coccineus), a species of family Fabaceae, has been cultivated in
the high parts of Mesoamerica. Its introduction into southern
Columbia (Autioquia and Narino) and Europe where it is known
as scarlet runner bean and haricot d’Espagne could have occurred
in the seventeenth century before reaching other parts of the
world such as the Ethiopia highlands 6-8, 12. The origin of its
cultivation in the middle belt of Nigeria cannot be ascertained.
The two varieties grown are the red specks and white coat seeds.
The aesthetic value of the seeds has enabled the to be used in
recreation activities such as traditional marriage in peasant
communities among the Mada and Eggon tribes in Nigeria. Their
nutritional and industrial potential are unknown to the host
communities.
Although chemical composition 9-12 and mineral contents 13, 14
of cowpea have been reported, nutritional value of scarlet runner
beans is sparse in the literature. Therefore this work seeks to
determine the proximate, mineral and amino acid composition of
two varieties of cowpea and two varieties of scarlet runner bean
grown in the middle–belt of Nigeria in order to evaluate the
nutritional qualities of the legume seeds.
Materials and Methods
Sample collection and preparation: The legumes were purchased
from farmers in a village close to the Nasarawa State University
main Campus, Keffi, Nigeria. These were white coat small and
cream coat moderate cowpeas (Vigna unguiculata), red specks
coat and cream coat scarlet runner beans (Phaseolus coccineus).
The seeds were sorted to remove stones and bad ones. Cold
water was added to cowpea for dehulling while boiling water was
added to scarlet runner beans, left overnight and the seeds were
dehulled. The dehulled seeds were dried in the oven at 45oC and
finely ground into fine flour with a small sample mill.
The samples were identified as follows: cream coat moderate
cowpea (C1), white coat small cowpea (C2), red specks coat scarlet
runner bean (S1) and white coat scarlet runner bean (S2).

40 Journal of Food, Agriculture & Environment, Vol.4 (2), April 2006
Proximate analyses: The moisture, ash, ether extract, crude fibre,
crude protein (N x 6.25) and carbohydrate (by difference) were
determined in accordance with AOAC methods 15. All proximate
analyses of the legume flours were carried out in triplicate and
reported in g kg-1. All chemicals were of Analar grade.
Mineral analysis: The minerals were analysed by dry–ashing the
samples at 500oC to constant weight and dissolving the ash in
volumetric flask using distilled, deionised water with a few drops
of concentrated hydrochloric acid. Sodium and potassium were
determined by using a flame photometer (Model 405, Corning,
UK) using NaCl and KCl to prepare the standards. All other metals
were determined by atomic absorption spectrophotometer (Perkin–
Elmer Model 403, Norwalk, CT, USA). Earlier, the detection limits
of the metals had been determined according to Techtron 16.
Amino acid analysis: The amino acids were quantitatively
measured by the procedure of Spackman et al. 17 using automatic
amino acid analyser (Technicon TSM Seguential Multisample
Analyzer). Samples were hydrolyzed for determination of all amino
acids except tryptophan in consistent boiling hydrocloric acid for
22 hours under a nitrogen flush.
Estimation of isoelectric point: The estimation of isoelectic point
(ρl) for a mixture of amino acids was carried out by the equation of
the form: IPm = ΣIPiXi , i = 1 where IPm is the isoelectic point of
the mixture of amino acids, IPi is the isoelectric point of the ith
t
amino acid in the mixture and Xi is the mass or mole fraction of the
ih
1
amino acid in the mixture.
Estimation of equality of dietary protein: The quality of dietary
protein can be measured in various ways 8
1
but basically it is the
ratio of available amino acids in the food or diet compared with
needs expressed as a ratio 9, 20. The following formula was used to
calculate the essential amino acid score: Amino acid score = mg
of amino acid per g of test protein/mg of amino acid per g protein
of reference pattern.
Statistical analysis of the samples: Sodium/potassium (Na/K)
and calcium/potassium (Na/K) ratios were calculated for the
samples 21. The fatty acid values were obtained by multiplying
crude fat value of each sample with a factor of 0.8 (i .e. crude fat x
0.8 = corresponding fatty acids value ) 22. The energy values were
calculated by adding up the carbohydrates x 17 kJ, crude protein
x 17 kJ and crude fat x 37 kJ for each of the samples 23. Errors of
three determinations were computed as standard deviation
for the proximate composition.
Results and Discussion
Table 1 presents the proximate composition, calculated
metabolisable energy and fatty acid values of the studied
samples. The moisture values which ranged from 4.0±0.1 g
kg-1 in cream coat cowpea to 18.0±0.3 g kg-1 in white coat
small cowpea were generally low and within the expected
range of most legumes 14, 24. The low values of moisture
ensured a long shelf life of the samples without microbial
spoilage. The crude fat ranged from 21.3±0.0 g kg-1 in white
coat small cowpea to 75.3±0.1 g kg-1 in white coat scarlet
runner bean. None of the studied sample is qualified as oil-
rich legume when compared with soybean (22.8 and 23.5%) 22, 25,
pumpkin seed (49.2 and 47.0%) 26, 27 and C. vulgaris (47.9–
51.1%) 28. The crude protein ranged between 75.3±0.2 g kg-1 in
cream coat cowpea and 526.1±0.1 g kg-1 in white coat scarlet runner
bean. Red specks coat variety scarlet runner bean had similar
crude protein content (511.4±0.0 g kg-1). These crude protein values
in scarlet runner bean varieties are highly comparable to protein–
rich foods such as groundnut (56.90%) 29 and soybean
(61.40%) 30. An adult man of 70 kg body weight requires 0.57 g
kg-1 protein 31 i.e. 39.9 g of protein daily. This means that varieties
of scarlet runner beans would supply the required protein
assuming complete protein absorption. The values of ash, crude
fibre and carbohydrate (by difference) obtained in this study
compare with those reported for some varieties of cowpeas 10-12, 32,
33
2
while those of scarlet runner bean varieties compare with
soybean 6, 28 3
and groundnut 0
-
.
The calculated fatty acid values ranged between 17.04 g kg 1
-
in
white coat small cowpea and 60.24 g kg 1
2
in white coat scarlet
runner bean. These moderate values for all the studied samples
suggest that the oils may be suitable for edible purposes and can
also be utilized for industrial purposes. The calculated
metabolizable energy values showed that all the legumes under
study were concentrated sources of energy. The energy from
cereals ranges from 1.3 to 1.6 MJ/100 g 2
-
indicating that legumes
had energy concentrations favourably comparable to cereals.
The mineral composition of the legumes is shown in Table 2.
Cobalt, lead, cadmium and chromium were not detected. The least
abundant minerals in the studied samples were copper
(1.4±0.2 –3.3 g kg 1 -
) and manganese (10.0±0.1 – 16.3±0.1 g kg 1
-
).
The abundant minerals were calcium (594.2±0.2 – 664.3±0.1 g
kg 1 -
), magnesium (546.1±0.5 – 677.1±0.3 g kg 1
-
) and potassium
(357.5±0.1 – 404.8±0.4 g kg 1
1
). These values compare favourably
with some reported values of cowpea varieties and underutilized
legumes 1, 12, 33, 34
3
. Iron and zinc were evenly distributed. Generally
the samples may be regarded as good sources of essential
minerals. Calcium in conjunction with phosphorus, magnesium,
vitamin A, C and D, chlorine and protein are all involved in bone
formation 5
3
. Calcium is also important in blood clotting, muscle
contraction and in certain enzymes in metabolic processes 6
3
.
Magnesium is an activator of many enzyme systems and maintains
the electrical potential in nerves 7
3
. Phosphorus assists calcium in
many body reactions although it also has independent functions.
Modern diets which are rich in animal proteins and phosphorus
may promote the loss of calcium in the urine 8. This has led to the
Composition Cream coat
moderate
cowpea
White coat
small
cowpea
Red specks
coat scarlet
runner bean
White coat
scarlet runner
bean
Moisture 4.0±0.1 18.0 ± 0.3 17.4 ± 0.5 16.2 ± 0.1
Ash 37.1 ± 0.2 36.1 ± 0.0 46.1 ± 0.3 41.1 ± 0.2
Crude fat 31.3 ± 0.1 21.3 ± 0.0 69.5 ± 0.4 75.3 ± 0.1
Crude fibre 24.0 ± 0.2 32.3 ± 0.1 44.0 ± 0.1 40.2 ± 0.3
Crude protein 75.3 ± 0.2 121.0 ± 0.1 511.4 ± 0.0 526.1 ± 0.1
Carbohydrate
(by difference)
828.3 ± 0.2 771.3 ± 0.1 313.6± 0.3
301.1 ± 0.3
bFatty acids 25.04 17.04 55.60 60.24
cEnergy MJ kg-1 16.5193 15.9572 16.5965 16.8484
Table 1. Proximate composition (g kg-1 DM)a of the legume flours.
aEach value represents the mean ± standard deviation of three replicate determinations; bCalculated fatty acids
(0.8 x crude fat); cCalculate metabolisable energy (protein x 17 + fat x 37 + carbohydrate x 17) ; DM = Dry matter.

Journal of Food, Agriculture & Environment, Vol.4 (2), April 2006 41
concept of the calcium to phosphorus ratio. If the Ca/P
ratio is low (low calcium, high phosphorus intake) more
than the normal amount of calcium may be lost in the urine.
Food is considered “good” if Ca/P ratio is above one and
“poor” if the ratio is less than 0.5 while Ca/P ratio above
two helps to increase the absorption of calcium in the small
intestine. The results of Ca/P ratio in the samples were good
but cowpea varieties which had Ca/P ratio above two gave
an indication that they would help to increase the absorption
of calcium in the small intestine. Sodium and potassium are
required to maintain osmotic balance of the body fluids
and pH of the body, to regulate muscle and nerve irritability
and to control glucose absorption. The ratio of sodium to
potassium in the body is of great concern for prevention of
high blood pressure. Na/K ratio less than one is
recommended. The ratio of Na/K was less than one for the
studied samples, hence they would not promote high blood
pressure.
Table 3 shows the amino acid profile of the four legume
seeds. Leu was the most concentrated (57.2–72.4 g kg 1
-
crude protein) essential amino acid in all the samples while the
most concentrated amino acid was glutamic acid (132.5–172.1 g
kg 13
crude protein) as expected in legumes 9
4
. Tryptophan was
not determined. The calculated isoelectric point (ρl) varied
between 5.49–5.68. This is useful in predicting the ρl for protein
in order to enhance a quick precipitation of protein isolate from
biological samples 0
3
. The nutritive value of a protein depends
primarily on the capacity to satisfy the needs for nitrogen and
essential amino acids 9
2
. The total essential amino acid (TEAA)
values (with His) ranged between 43.79% in cream coat cowpea
and 48.31% in red specks scarlet runner bean (Table 4). These are
comparable with values obtained from selected oil seeds which
ranged between 33.3 and 53.6% 8, 41 2
and soybean (46.5%) 6
4
suggesting that these studied legumes which are readily available
in the middle belt of Nigeria can be used as food supplements.
Essential aliphatic amino acids (EAAA), Ile, Leu and Val, which
constitute the hydrophobic regions of proteins were more
abundant in the scarlet runner bean varieties (22.80–25.69%) than
in the cowpea varieties (22.18–22.48%). This means that better
emulsification properties may be expected in the scarlet runner
bean flour than in cowpea flour. Table 4 also depicts the percent
of total acid amino acids (TAAA) which was found to be greater
than the percent of total basic amino acids (TBAA) in all the
samples indicating that the protein is probably acid in nature.
Results of the amino acid scores are shown in Table 5. Scarlet
runner bean variety rated high when compared with cowpea
varieties. However, with exception of Phe + Tyr in cowpea varieties
and Phe + Tyr, Ile and Leu in scarlet runner bean varieties, the
essential amino acid contents were lower than the FAO/WHO 2
recommended pattern. Thus by implication, dietary formular based
on these rare legume varieties will require some essential amino
acids supplementation such as Met, Cys, Val and Lys. It has
Mineral Cream coat
moderate
cowpea
White coat
small
cowpea
Red specks coat
scarlet runner
bean
White coat
scarlet runner
bean
Na 69.3 ± 0.3 65.1± 0.2 84.2 ± 0.3 98.7 ± 0.1
K 357.5 ± 0.1 404.8 ± 0.4 377.3 ± 0.3 366.5 ± 0.3
Na/K 0.19 0.16 0.22 0.27
Mg 677.1±0.3 546.1 ± 0.5 644.0 ± 0.1 665.1 ± 0.1
Ca 594.2 ± 0.2 664.3 ± 0.2 595 ± 0.2 605.0 ± 0.3
P 80.3 ± 0.1 130.2 ± 0.2 950.3 ± 0.2 831.3 ± 0.1
Ca/P 7.40 5.10 0.63 0.73
Co ND ND ND ND
Fe 55.2 ± 0.1 67.1 ± 0.2 103.3 ± 0.1 115.1 ± 0.1
Pb ND ND ND ND
Cu 3.0 ± 0.2 3.1 ± 0.1 3.3 ± 0.1 1.4 ± 0.2
Mn 12.4 ± 0.1 12.1 ± 0.2 10.0 ± 0.1 16.3 ± 0.1
Cd ND ND ND ND
Zn 57.2 ± 0.3 12.1 ± 0.1 73.5 ± 0.1 82.6 ± 0.0
Cr ND ND ND ND
Table 2. Mineral contents (g kg-1)a of the legume seeds.
aEach value represents the mean + standard deviation of three replicate determinations; ND = Not detected.
Amino acid
Cream coat
moderate
cowpea
White coat
small cowpea
Red specks
coat scarlet
runner bean
White coat
scarlet
runner bean
Lysine
a
(Lys) 28.0 29.1 31.0 32.7
Histidine
a
(His) 20.0 20.6 20.0 24.0
Arginine
a
(Arg) 34.6 37.7 38.5 44.0
Aspartic acid (Asp) 51.3 47.6 47.9 66.1
Threonine
a
(Thre) 22.9 22.9 32.3 25.3
Serine (Ser) 23.8 26.8 30.6 35.6
Glutamic acid (Glu) 158.2 142.1 132.5 172.1
Proline (Pro) 37.2 38.5 29.5 42.4
Glycine (Gly) 30.3 32.4 29.1 34.4
Alanine (Ala) 29.4 32.0 34.0 33.7
Cystine (Cys) 4.0 3.9 3.2 4.8
Valine
a
(Val) 31.2 31.2 32.6 35.4
Methionie
a
(Met) 17.1 16.7 19.1 19.8
Isoleucine
a
(Ile) 30.8 30.2 37.8 42.4
Leucine
a
(Leu) 59.3 57.2 66.3 72.4
Tyrosine (Tyr) 26.3 30.4 33.2 36.0
Phenylalanine
a
(Phe) 37.0 38.6 40.0 48.3
Calculated isoelectric
point (Ul)
b
5.49 5.60 5.68 5.58
Table 3. Amino acid composition (g kg-1 crude protein) of the legume seeds.
aEssential amino acid; b(ρl) calculated isoelectric point and has no unit.

42 Journal of Food, Agriculture & Environment, Vol.4 (2), April 2006
Amino acid description
Cream coat
moderate
cowpea
White coat
small
cowpea
Red specks
coat scarlet
runner bean
White coat
scarlet runner
bean
Total amino acid (TAA) 641.4 637.9 657.8 769.4
Total non-essential amino acids (TNEAA) 360.5 353.7 340.0 425.1
% TNEAA 55.45 55.45 51.69 55.25
Total essential amino acids (TEAA)
with histidine 280.9 284.2 317.8 344.3
without histidine 260.9 263.6 297.8 320.3
% TEAA
with histidine 43.79 44.55 48.31 44.75
without histidine 40.68 41.32 45.27 41.63
Essential aliphatic amino acids (EAAA) 144.2 141.5 169.0 175.5
Essential aromatic amino acid (EArAA) 37.0 38.6 40.2 48.3
Total neutral amino acids (TNAA) 369.3 387.6 407.9 454.5
% TNAA 57.5 60.76 62.00 59.07
Total acidic amino acids (TAAA) 209.5 189.7 180.4 238.2
% TAAA 32.66 29.74 27.42 30.96
Total basic amino acids (TBAA) 82.6 87.4 89.5 100.7
% TBAA 12.89 13.70 13.61 13.09
Total sulphur amino acids (TSAA) 21.1 20.6 22.3 24.6
% Cystine in TSAA 18.96 18.93 14.35 19.51
Table 4. Classification of amino acids (g kg-1 crude protein) of legume seeds.
Amino acid Provisional
AAS
pattern
a
Cream coat
moderate
cowpea
White coat
small cowpea
Red specks coat
scarlet runner
bean
White coat scarlet
runner bean
EAAC AAS EAAC AAS EAAC AAS EAAC AAS
Ile 40 30.8 0.77 30.2 0.76 37.8 0.95 42.4 1.06
Leu 70 59.3 0.85 57.2 0.82 66.3 0.75 72.4 1.03
Lys 55 28.0 0.51 29.1 0.53 31.0 0.56 32.7 0.59
Met + Cys 35 21.0 0.60 20.6 0.59 22.3 0.64 24.6 0.70
(TSAA)
Phe + Tyr 60 63.3 1.06 69.0 1.15 73.4 1.22 84.3 1.41
Thre 40 22.9 0.57 22.9 0.57 32.3 0.81 25.3 0.63
Try 10 nd nd nd nd nd nd nd nd
Val 50 31.2 0.62 31.2 0.62 32.6 0.65 35.4 0.71
Table 5. Amino acid scores of the legume seeds.
aSource: FAO/WHO 42; nd not determined; EAAC Essential amino acid composition (g kg1) (Table 3); AAS Amino acid score.
been reported that EAAs most often acting in a limiting capacity
are Met (and Cys), Lys and Try. In this present study, Lys and
Thre were the first and second limiting amino acids respectively
in all the samples except red specks coat scarlet runner bean
which had Met + Cys (TSAA) as second limiting amino acid.
Conclusions
The present study showed that scarlet runner bean varieties had
good protein content and nutritionally valuable minerals
comparable with soybean and groundnut. The two different
legumes also contained nutritionally useful quantities of most of
the essential amino acids however dietary formula based on them
may require some essential amino acids supplementation.
Acknowledgements
We are grateful to Prof. L. Lajide, Department of Chemistry, Federal
University of Akure, Nigeria and Mr. Bernard Ashkaa, Department
of Chemistry, Nasarawa State University, Nigeria for their technical
assistance.
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