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首页> 外文期刊>African Journal of Food, Agriculture, Nutrition and Development >Nutritional quality and utilization of local and improved cowpea varieties in some regions in Tanzania
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Nutritional quality and utilization of local and improved cowpea varieties in some regions in Tanzania

机译：坦桑尼亚某些地区本地cow豆和改良improved豆的营养质量和利用

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Cowpeas are grown for their leaves and grains both of which are used as relish or side dishes together with the staple food. Little information is available on the nutritional quality of local and improved cowpea varieties grown in Tanzania as well as the recipes in which they are ingredients. This study was done to investigate cowpea utilization in Iringa and Dodoma regions of Tanzania. A cross-sectional survey was carried out where a total of 517 farmers were interviewed using a pre-tested structured questionnaire. Proximate and mineral composition of different varieties of cowpea grains and leaves were determined using standard AOAC methods. More than half of the households interviewed consumed cowpeas in one or more forms. Most cowpea recipes included them as relish being eaten with rice or stiff porridge (ugali), a mixture of dehulled maize and cowpea grains (kande) and cowpea buns (bagia). Improved cowpea varieties had relatively higher fat content ranging from 8 to 11.2% compared to local varieties (5.4%). Local cowpea grains had higher levels of calcium varying between 958.1 and 992.4 mg/kg than dehulled cowpea (360 to 364 mg/kg) and cowpea flour (303 to 311 mg/kg). Zinc ranged from 32.6 to 31.5 mg/kg, while iron content ranged from 27.6 to 28.9 mg/kg. Fresh cowpea leaves had the highest levels of minerals, with calcium varying between 1800.6 and 1809.6 mg/kg, zinc between 36.1 and 36.0 mg/kg and iron between 497.0 and 499.5 mg/kg. The improved cowpea varieties, IT99K-7212-2-1 (23.8 mg/kg) and IT96D-733 (21.2 mg/kg) had the highest iron content. IT99K-7-21-2-2-1 (32.2 mg/kg) and IT97K499-38 (28.3 mg/kg) had the highest zinc concentration. The bagia (cowpea buns), prepared in Dodoma had higher mineral composition, calcium (893mg/kg), zinc (13.7 mg/kg) and iron (16.3 mg/kg) compared to those prepared in Iringa; calcium (32.6mg/kg), zinc (4.96 mg/kg) and iron (5.2 mg/kg). The cowpea daily per capita consumption for the majority of the households surveyed ranged from 41 to 200 gm. The contribution of micro and macro nutrients is significant for both developed lines and local varieties but with leaves having greater mineral content than the grains; hence, promotion of consumption of the leaves alongside the grains would be of nutritional advantage. Additionally, farmers should be encouraged to plant the higher yielding cowpea varieties and preferred local varieties.
机译：Cow豆的叶子和谷物都与主食一起用作美味或配菜。关于坦桑尼亚种植的本地和改良cow豆品种的营养质量以及其成分的食谱，鲜有信息。这项研究旨在调查坦桑尼亚伊林加和多多马地区的cow豆利用情况。进行了横断面调查，其中使用预先测试的结构化问卷对总共517名农民进行了采访。使用标准AOAC方法确定determined豆不同品种和叶片的近缘和矿物组成。超过一半的受访家庭食用一种或多种形式的cow豆。多数cow豆食谱包括将它们与米饭或硬麦片粥（乌加利），脱皮的玉米和cow豆谷物（康提）以及cow豆面包（bun头）混合食用。与本地品种（5.4％）相比，改良的cow豆品种的脂肪含量相对较高，为8％至11.2％。本地cow豆谷物的钙含量高于去皮cow豆（360至364 mg / kg）和cow豆粉（303至311 mg / kg），介于958.1至992.4 mg / kg之间。锌的范围为32.6至31.5 mg / kg，而铁含量的范围为27.6至28.9 mg / kg。新鲜的cow豆叶片中矿物质含量最高，钙的含量在1800.6至1809.6 mg / kg之间，锌的含量在36.1至36.0 mg / kg之间，铁的含量在497.0至499.5 mg / kg之间。改良的cow豆品种IT99K-7212-2-1（23.8 mg / kg）和IT96D-733（21.2 mg / kg）具有最高的铁含量。 IT99K-7-21-2-2-1（32.2 mg / kg）和IT97K499-38（28.3 mg / kg）的锌含量最高。与在伊林加（Iringa）制备的相比，在多多马（Dodoma）制备的bag蒲（cowpea buns）具有更高的矿物质组成，钙（893mg / kg），锌（13.7 mg / kg）和铁（16.3 mg / kg）;钙（32.6mg / kg），锌（4.96 mg / kg）和铁（5.2 mg / kg）。被调查的大多数家庭的pea豆人均日消费量为41至200克。微量营养素和宏观营养素对发达的品系和当地品种均具有重要意义，但叶片的矿物质含量高于谷物。因此，促进与谷物一起食用叶片具有营养优势。此外，应鼓励农民种植高产的cow豆品种和偏爱的本地品种。

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