Nutritional quality analysis of different varieties of cowpea

With 26 cowpea germplasm resources as materials, their contents of soluble solids, reducing sugar, protein, crude fiber and vitamin C were detected and evaluated. Results showed that: among the 26 varieties of cowpea, the five nutrition quality indexes were significantly different. The reducing sugar content and soluble solids content were very significantly related at 0.01 level, the protein content was significantly related with reducing sugar content, crude fiber content and vitamin C content at 0.05 level, while crude fiber content was negatively related with reducing sugar content and vitamin C content. Except above, the correlation between each two indexes was positive. The membership function analysis showed that, in the 26 varieties of cowpea, 11 had good comprehensive nutritional quality（X>0.5）. Among the 11 varieties, there were six had the best nutritional quality（X>0.6）, they were Heibaizhudou, APDRE, Baiziyoubai, Suiqing, Heziyouqing, Heizizhudou. In practical application, these six varieties could be as parents for hybrid breeding new varieties.