Evaluation of the Effect of Processing Methods on the Nutritional Quality of Cowpea in Selected Communities in Sokoto State

Cowpea is a widely consumed legume in Nigeria, valued for its high protein content and adaptability to semi-arid growing conditions. However, various processing methods can alter its nutritional composition and anti-nutritional factor content. This study evaluated the effect of selected processing methods on the nutritional quality of cowpea in communities in Sokoto State, North West Nigeria. An experimental design was adopted in which cowpea samples were subjected to boiling, soaking, germination, and fermentation. Proximate analysis was carried out using standard AOAC methods to determine crude protein, fat, fibre, ash, moisture, and carbohydrate content. Anti-nutritional factors including tannins, phytates, and oxalates were also quantified. Results revealed that fermentation and germination significantly reduced anti-nutritional factor content and increased the bioavailability of protein and iron. Boiling showed moderate reduction in anti-nutritional factors but caused some loss of heat-sensitive nutrients. Soaking alone had minimal impact on nutrient composition. Germination yielded the highest increase in protein digestibility. The study recommends the promotion of fermentation and germination as household-level processing strategies to improve the nutritional quality of cowpea-based diets in North West Nigeria, particularly for vulnerable groups such as children and pregnant women. Keywords: cowpea, processing methods, nutritional quality, anti-nutritional factors, Sokoto