Assessment of Nutritional Value of Meat and Cowpeas Commonly Consumed in Burkina Faso

Abstract

Meat and cowpeas are important sources of nutrients for the Burkinabe population. This study aims to provide a comparative assessment of the nutritional value of meat and cowpeas commonly consumed in Burkina Faso. Samples were collected in the city of Ouagadougou. A total of seven types of meat and eight varieties of cowpeas were collected. The water content, total ash content, protein content, and fat content were determined using AOAC methods. Total sugars were determined by spectrophotometry and the energy value was calculated using the Merrill and Watt coefficients. The total amino acid profile was determined by HPLC in reverse-phase according to the Waters Pico-Tag method. The results were expressed per 100 g of dry matter. Statistical analysis of the results was performed using xlstat software. The average water content is 73.06% for meat and 9.48% for cowpeas. The average total ash content is 5.35 g for meat and 4.22 g for cowpeas. The average lipid content was 18.42 g for meat and 3.54 g for cowpeas. The average protein content was 64.27 g for meat and 24.49 g for cowpeas. The average carbohydrate content was 2.85 g for meat and 67.74 g for cowpeas. The average energy value is 470.72 kcal for meat and 400.85 kcal for cowpea. The average total amino acid content is 23.50 g for cowpea and 27.41 g for meat. Meat is the most important source of proteins and essential amino acids. It could be recommended in the diets of malnourished people suffering from protein deficiencies.