Michael Wawire is Lecturer in Kenya Agriculture Research Institute of Department Agriculture   RESEARCH Cowpeas (Vigna unguiculata) leaves are tropical African leafy vegetables from the family Fabaceae or Leguminosae. They are widely grown and consumed as a basic daily diet in East Africa. The topic of the research is ‘Stability of quality and nutritional properties of cowpea leaves during pretreatment and pasteurization’. The research looks at evolution of quality and nutritional properties in cowpea leaves during processing with aim of improving the retention of quality and nutritional properties during pretreatment and pasteurization. The nutritional and quality properties of the vegetables identified for research are ascorbate, folates, colour and enzymes (ascorbate oxidase and peroxidase). The objectives of the study are to quantify evolution of ascorbic acid in cowpea leaves during pretreatment and subsequent pasteurization, screening for the presence and studying the stability of ascorbic acid oxidase, proxidase, folates and colour.  

Agriculture