Article

Phytochemical Profiling and Nutritional Assessment of Indigenous

Cowpea (Vigna unguiculata L.) Cultivars from Bulukumba, South

Sulawesi, Indonesia

Widiastini Arifuddin¹, Maisya Zahra Al Banna¹*

¹Department of Biology Education, Faculty of Teacher Training and Education, Universitas

Patompo, Makassar-90233, Indonesia

Abstract

Cowpea (Vigna unguiculata L.) is a leguminous crop recognized for its high nutrient density and

substantial potential as a functional food. Bulukumba Regency in South Sulawesi, Indonesia, harbors two

locally adapted red and white cultivars that have been traditionally cultivated and consumed as staple

foods. This study aimed to evaluate their nutritional composition, antioxidant capacity, and bioactive

compound profiles. Proximate composition was determined following the AOAC protocols, tannin

content was quantified using a modified vanillin–HCl assay, antioxidant activity was assessed via the 2,2-

diphenyl-1-picrylhydrazyl (DPPH) method, and bioactive compounds were identified through Gas

Chromatography–Mass Spectrometry (GC–MS). Both cultivars exhibited high protein (20.47–21.03%) and

carbohydrate (43.93–51.91%) contents, low lipid content (0.63%), and comparable ash content (3.25–

3.28%). Tannin content was substantially higher in the red cowpea (465.61 µg/g) than in the white cowpea

(130.43 µg/g). Antioxidant activity was significantly greater in the red cultivar (2,115.33 µg/g) compared

with the white cultivar (507.18 µg/g). GC–MS analysis revealed a diverse range of bioactive compounds,

including fatty acids (oleic, palmitic, and pentadecanoic acids), alcohols, esters, nitrogen-containing

molecules, vitamins, terpenoids, and phenolics—many of which are reported to possess antioxidant,

antimicrobial, anti-inflammatory, anticancer, and cardioprotective properties. These findings highlight

the superior functional potential of the red cultivar and support the valorization of local cowpea

germplasm for improved nutrition, human health, and sustainable agricultural development.

Keywords: Antioxidant, bioactive compounds, proximate composition, Vigna unguiculata

*

Corresponding author

Email address: mz.albanna@unpatompo.ac.id

DOI: https://doi.org/10.22437/chp.v9i2.47845

Received August 15^th2025; Accepted November 28^th2025; Available online December 25^th2025

(https://creativecommons.org/licenses/by/4.0 )

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Graphical Abstract

Introduction

composition

of

cowpeas

have

been

conducted in various countries. Cowpeas

generally contain approximately 50–60%

Legumes are nutrient-dense, plant-based

foods that contain a variety of bioactive

compounds with potential health benefits.

Among them, cowpea (Vigna unguiculata) is a

carbohydrates

and

18–35%

essential

proteins [5,6]. In addition, they exhibit low

fat content (around 1.5%) and are rich in

essential vitamins and minerals, including

calcium (Ca), phosphorus (P), iron (Fe), folate,

thiamine, and riboflavin [7].

particularly

promising

local

legume.

Belonging to the Fabaceae family, cowpea is

an annual leguminous crop known for its

high adaptability to poor soil conditions and

suboptimal climates, as well as its relatively

short growing cycle [1,2,3]. This species is

widely cultivated across tropical regions,

including South Sulawesi, particularly in

Bulukumba Regency. Although cowpeas

Moreover, several secondary metabolites

such as phenols, sterols, and flavonoids have

been identified in cowpea seeds [8]. The

presence of both primary and secondary

metabolites indicates that cowpeas possess

have

consumed

been

traditionally

grown

and

in

potential

antioxidant,

anticancer,

and

by

local communities

antibacterial properties, attributed to their

peptide, lipid, phenolic, and sterol content

[9][10].

Bulukumba for generations, the nutritional

composition and bioactive properties of

these red and white varieties remain

scientifically underexplored.

The difference in seed coat color cowpea

cultivars hypothesized to influence the

content of anthocyanins and polyphenols,

compounds that contribute to antioxidant

activity [11]. Anthocyanins are flavonoid

compounds that function as pigments and

possess antioxidant properties [12]. Dark

Previous studies have identified cowpeas as

important grain legumes that serve as

versatile sources of food and high-quality

protein. The nutritional profile of a food

ingredient typically includes its proximate

composition, comprising moisture, ash,

protein, fat, and carbohydrate content [4].

colored

seed

coats

in

legumes

are

associated with higher phenolic compound

Investigations

into

the

nutritional

content compared to light colored varieties

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[13]. Therefore, a comparative study of these

several cultivars essential for identifying the

components of cowpea (Vigna unguiculata)

cultivars

originating

from

Bulukumba

nutritional

potential

and

bioactive

Regency, South Sulawesi, Indonesia. The

nutritional composition will be determined

through proximate analysis, antioxidant

activity will be evaluated using the 2,2-

diphenyl-1-picrylhydrazyl (DPPH) assay, and

bioactive compounds will be identified via

Gas Chromatography–Mass Spectrometry

(GC–MS). The findings are expected to

provide scientific evidence supporting the

utilization of cowpeas as a nutritious and

compound content.

In natural environments, plants are exposed

to various abiotic stresses that can adversely

impact growth, productivity, and seed yield

[14]. Water availability plays a critical role in

nutrient

absorption

and

translocation;

under water-limited conditions, nutrient

uptake is impaired. Such stress can inhibit

cell division and elongation, reduce leaf area,

limit root and stem development, and

disrupt stomatal conductance [15]. Severe

soil moisture deficits have also been

functional

food,

while

promoting

the

valorization of local commodities and

fostering new market opportunities for the

regional agricultural sector.

associated

with

reductions

in

protein

content and shifts in nutrient composition.

In addition to environmental factors, the

chemical and nutritional characteristics of

cowpea seeds are significantly influenced by

genetic variation, particularly differences

between cultivars [16][17].

Materials and Methods

Materials

Fresh cowpea (Vigna unguiculata L.) seeds

were

obtained

from

local

agricultural

and

markets

in Bulukumba

Regency,

manually sorted to ensure uniformity. All

reagents were of analytical grade. Absolute

methanol was used for extraction, vanillin–

HCl reagent and catechin standard were

employed for tannin analysis, DPPH reagent

The collection of local accessions in South

Sulawesi exhibits genetic diversity that

enables the selection of superior genotypes

(e.g., early maturity and stress tolerance).

Consequently, the Bulukumba accession has

the potential to possess better agronomic

traits and environmental adaptability. The

agroecological conditions in the Bulukumba

region may influence the nutritional content

and bioactive components of cowpea seeds,

leading to differences in the chemical

composition compared to other regions.

(Merck,

methanol,

dichloromethane,

Germany)

and

(60–120

ultra-high-purity

HPLC-grade

silica

gel

mesh),

and

helium gas were used for GC–MS analysis.

Instrumentation

spectrophotometer,

included

rotary

a

UV–visible

evaporator,

centrifuge, and a GC–MS-QP 2010 SE system

equipped with a Restek capillary column.

Furthermore,

the

tropical

agroclimatic

conditions, characterized by a dry season in

Bulukumba, support the adaptation of

drought-tolerant cowpea varieties. This

allows local varieties to maintain stable

Sample preparation

Whole red and white cowpea seeds were

manually

materials

sorted

to

eliminate

foreign

thorough

yields

on

marginal

lands,

providing

and

debris.

After

agronomic advantages for local farmers [18].

cleaning, the seeds were weighed and stored

in sealed, transparent low-density

polyethylene bags at 4°C until further

analysis. Before use, the cowpea seeds were

processed through a 500 μm sieve using a

This study aims to analyze the nutritional

composition,

activity, and

evaluate

identify

the

antioxidant

bioactive

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screening machine to create uniform whole

grain flour.

GC-MS analysis

A total of 50 g of each cowpea flour sample

is extracted using methanol solvent with a

ratio of 1:4. The mixture is extracted for 48

h. The extraction results are filtered using

filter paper and concentrated using a rotary

evaporator at a temperature of 40 °C. The

extracts were concentrated in vacuum using

rotary evaporator at a temperature of 50 °C,

then partially purified by adsorbing to silica

and eluting with 20 mL of dichloromethane

in a column The eluates obtained were

concentrated, reduced to 2 mL and analyzed

Proximate analysis

Proximate

analysis.

The

AOAC

(2006)

procedure was used to determine the

proximate composition of the prepared red

and white cowpea flour samples. Proximate

parameters were moisture content, ash,

protein, lipid, and carbohydrate [4,19,20].

Tannin analysis

Quantitative analysis of tannin compounds

using a modified vanillin-HCl procedure.

Each flour sample (2 gram) from both red

and white cowpeas was extracted using

using

GC-MS.

Identification

of

the

compounds in cowpeas was carried out

using method described by Odion & Usifoh

[23]. It involves using a GC-MS-QP 2010 SE

Shimadzu, (JAPAN). The column used was a

Restek column with length, internal diameter

and thickness (30 m x 0.32 mm x 0.5 µm) with

the following conditions: the GC was

operated in the splitless injection mode with

1 mL/min flow rate for helium gas as carrier

gas and make up gas. The injection

temperature and volume are 250 °C and 8 μL

absolute

methanol

with

continuous

agitation for 20 min at room temperature.

The extract was then centrifuged for 10 min,

and 1 mL of the supernatant was reacted

with 5 mL of vanillin-HCl reagent then

incubated for 20 min at room temperature.

After incubation, the absorbance of the

formed

complex

was

measured

at

wavelength of 500 nm. Quantification was

performed based on a catechin calibration

curve with a blank correction, and the results

were expressed as mg of catechin equivalent

[21].

respectively.

Samples

were

injected

automatically by split-less mode into the MS

at an interface temperature of 250 ◦C with

ion source at 230 °C, with ionization mode of

electron impact ionization (EI) of 70 eV. Three

ions specifically; the most abundant as

Antioxidant analysis

quantification

confirmation.

ion

and

two

ions

for

The antioxidant capacity was evaluated

using

the

2,2-diphenyl-1-picrylhydrazyl

(DPPH) free radical method, following the

protocol described by Sadh et al. [22] with

Result and Discussion

This study utilized local cowpea varieties

from Bulukumba Regency that exhibited

significant variation in seed color. Two

cultivars were identified, characterized by

reniform or kidney shaped seeds with

smooth seed coat surface and distinct color

variants comprising red and white seed

(Figure 1).

minor modifications.

A

stock

solution

containing 0.1 mM DPPH reagent (Merck,

Germany) was prepared by dissolving 4 mg

DPPH in 100 mL analytical grade methanol.

Acetonic extracts (200 μL) were combined

with 2 mL of the DPPH working solution and

incubated in darkness for 30 min at room

temperature. Absorbance measurements

were recorded at 517 nm against a methanol

blank.

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B

A

Figure 1. Cowpea seed coat pattern, (a) Red, (b) White.

Nutrition composition

tannin content, was conducted on red and

white cowpeas collected from Bulukumba

Regency, South Sulawesi. The results are

summarized in Table 1.

The

comprising

nutritional

composition

analysis,

and

proximate

parameters

Table 1. Nutritional composition data: moisture, ash, protein, fat, carbohydrate, and tannin

content for red and white cowpea cultivars

Parameter content

Red cowpea

White cowpea

Ash (%)

03.25

03.28

Moisture (%)

Protein (%)

Lipid (%)

09.44

20.47

0,04375

43.93

08.30

21.03

0,04375

51.91

Carbohydrat (%)

Tannin (µg/g)

465.61

130.43.00

As shown in Table 1, nutritional composition

of red and white cowpeas shows no

significant differences. For instance, the ash

content of red cowpea is 3.25%, while that of

white cowpea is 3.28%. Ash content

represents the inorganic residue remaining

after the removal of moisture and organic

matter through incineration, and serves as

an indicator of the total mineral content in a

sample [23]. These values suggest that both

cowpea cultivars contain comparable levels

of minerals. Interestingly, the ash content of

the local cowpeas from Bulukumba is similar

to that of local peanuts from Southwest

Maluku, which ranges from 3.13% to 3.97%

[4]. Conversely, it differs from the ash

content of Nigerian cowpeas, reported at a

lower value of 2.78% [23]. These findings

indicate that mineral content in legumes

may vary across geographical regions and

can differ substantially among cultivars due

to environmental and physiological factors.

The moisture content analysis showed that

the red cowpea had a slightly higher

moisture level (9.44%) compared to the

white cowpea (8.30%). This value is lower

than the moisture content of cowpea utilized

in Nigeria, which is reported to be 13.0% [19].

Moisture content refers to the amount of

water present in a material or food product.

Measuring moisture content is crucial for

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determining shelf life and for managing

The

nutritional

composition

of

the

post-harvest

handling,

processing,

and

Bulukumba cowpea variety differs from that

of cowpea grown in other regions such as

Maluku, Nigeria, Swaziland, Mpumalanga,

and the Sahelo-Saharan Zone of Chad. These

regional variations are influenced by several

factors, including genetic factors (plant

varieties) [29], and environmental conditions

(soil and climate), where temperature and

water availability affect plant metabolism—

thus periods of drought or extreme heat can

alter seed composition [30]. Cultivation

practices, such as fertilizer application (type

and dosage), crop rotation, planting density,

and irrigation, also affect nutrient availability

and plant stress, which in turn influence

distribution [24]. The moisture values

obtained indicate that both cowpea cultivars

exhibit a relatively low moisture level, below

10%, which suggests good dryness and the

potential for extended shelf life when stored

under appropriate conditions [25].

The protein content of white cowpea was

slightly higher at 21.03%, compared to

20.47% in red cowpea. These values are

notably higher than those reported for

cowpeas

commonly consumed in the

Sahelo-Saharan zone of Chad, which range

from 18.89% to 19.41% [26]. The relatively

high protein content of the local cowpeas

from Bulukumba supports their potential

utilization as a valuable source of plant-

based protein. This finding is consistent with

Boukar et al. [3], who reported that cowpea

protein content generally falls within the

range of 20–25%.

seed

composition

[31].

Post-harvest

handling, particularly at different maturity

stages, results in varying levels of moisture,

protein, and carbohydrates [32].

Each variety possesses distinct physiological

abilities to absorb nutrients from the soil and

regulate

metabolism

during

growth;

Similarly, the white cowpea exhibited a

higher carbohydrate content (51.91%) than

therefore, its nutritional expression depends

on the growing environment [33]. Moreover,

the interaction between genotype and

the

red

variety

(43.93%).

The

high

carbohydrate level contributes significantly

to the overall energy value, suggesting that

the white cultivar could serve as a good

source of plant-derived energy. When

environment

strongly

determines

the

variation in protein, mineral, and bioactive

compound contents. Factors such as soil

fertility, pH, rainfall, temperature, and water

availability directly influence photosynthetic

efficiency and the formation of nutritional

compounds in the seeds [34].

compared

to

other

regions,

the

carbohydrate content of the Bulukumba

variety is considerably lower than that of

cowpea varieties from Swaziland, which

range between 45.64–57.12% [27], and those

from Maluku, which range between 58.46–

63.48% [4]. Both cowpea cultivars showed

identical fat content, measured at 0.63%.

This value is relatively low, which aligns with

the general characteristic of legumes that

are not primary sources of fat, when

compared to the fat content of cowpea from

Mpumalanga, South Africa, which is higher at

2.65% [20]. The low fat content makes

Tannin analysis.

Tannins are phenolic compounds that act as

antinutrients; however, in recent years, they

have been shown to possess various health-

promoting properties, including antioxidant,

anticarcinogenic,

antimutagenic,

and

antimicrobial activities [35]. The red cowpea

contained a tannin concentration of 465.61

µg/g, which is substantially higher than that

of the white cowpea, measured at 130.43

µg/g. The higher tannin content in red

cowpea

a

suitable dietary option for

individuals adhering to low-fat diets [28].

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cowpea

may

contribute

to

enhanced

that pigmented legume seeds possess

higher tannin and total phenolic contents as

well as stronger antioxidant activity than

non-pigmented varieties [40]. Therefore, the

higher tannin content in the red cultivar can

be considered a key factor enhancing

antioxidant activity, while the lower tannin

level in the white cultivar may provide

antioxidant activity, whereas the lower

tannin content in white cowpea could

potentially result in improved nutrient

bioavailability. Pigmented cowpea seeds

have been associated with higher levels of

tannins, total phenolics, total flavonoids,

ferric reducing ability, and lipid peroxidation

inhibition compared to non-pigmented

seeds [36].

advantages

in

terms

of

nutrient

bioavailability. The elevated tannin content

and antioxidant activity in red cowpea

reinforce the role of pigmented cultivars as

potential sources of bioactive compounds

beneficial to human health [41]. High

antioxidant activity is crucial for neutralizing

free radicals in the body, thereby helping to

prevent oxidative stress, a major contributor

to various degenerative diseases such as

Antioxidant activity

Antioxidant activity refers to the overall

capacity of a substance to scavenge free

radicals within cells [37]. In this study, the

antioxidant activity of red and white

cowpeas was evaluated using the DPPH (2,2-

diphenyl-1-picrylhydrazyl) assay, a widely

used method known for its simplicity, speed,

and accuracy. DPPH is a stable free radical

characterized by an unpaired electron on a

nitrogen atom. When a hydrogen-donating

antioxidant compound reacts with DPPH, it

reduces the DPPH radical to DPPH-H (1,1-

diphenyl-2-picrylhydrazine) [38].

cancer,

cardiovascular

disorders,

and

diabetes [42].

Identification of bioactive compounds

The results of the antioxidant activity assay,

which demonstrated a strong capacity to

scavenge free radicals such as DPPH,

indicate

the

presence

of

antioxidant

The antioxidant activity of red cowpea was

recorded at 2,115.33 µg/g, substantially

higher than that of white cowpea, which

measured 507.18 µg/g. This pronounced

difference suggests that the red cowpea

cultivar possesses significantly stronger

antioxidant potential compared to the white

cultivar. The difference in antioxidant activity

between red and white cowpea cultivars

corresponds to the variation in their tannin

content. The red cultivar, which contains

bioactive compounds in cowpea seeds. To

further identify the bioactive constituent

presented in both red and white cowpea

cultivars

from

Bulukumba,

Gas

Chromatography–Mass Spectrometry (GC-

MS) analysis was conducted. GC-MS is widely

recognized for its rapid analysis and ability to

identify unknown compounds in complex

mixtures.

The GC-MS analysis of methanolic extracts

from red and white cowpeas revealed the

presence of various bioactive compound

higher

levels

of

tannins,

exhibits

a

significantly

greater

DPPH

radical

scavenging capacity compared to the white

cultivar. This indicates that tannins play an

important role as phenolic compounds

contributing to antioxidant capacity through

the mechanism of hydrogen or electron

donation to free radicals [39]. This finding is

consistent with previous studies showing

derivatives.

Based

on

chromatogram

interpretation and library matching, each

cultivar was found to contain several

compounds with potential biological activity.

Figure 2 presents the chromatogram of the

red cowpea extract, showing distinct peaks

at various retention times.

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Figure 2. GC-MS chromatogram of red cowpea (Vigna unguiculata) extract.

Figure 3. GC-MS chromatogram profile of white cowpea methanol extract showing major

compound peaks

Based on the chromatogram shown in

Figure 2, a total of 80 distinct peaks were

detected, indicating the presence of various

Another major peak was observed at peak

12, representing 8.94% of the total relative

area. The compounds identified at this peak

bioactive

compounds.

identified

The

bioactive

GC-MS

include

glycerin,

erythritol,

peak

and

63

compounds

through

glyceraldehyde.

Additionally,

analysis of the methanolic extract of red

cowpea are presented in Supplementary

Table S1. Methanolic extract of red cowpea

showed a relative abundance of 7.08%,

corresponding to trans-13-octadecenoic acid

methyl ester, oleic acid, and cis-vaccenic

acid.

contained

several

compounds

with

significant relative abundance. The highest

relative area was observed at peak 2,

accounting for 17.22% of the total area, with

a retention time of 1.204 minutes. This peak

corresponds to three possible compounds:

For better comparative understanding of the

chemical profiles, GC-MS analysis was also

performed on the methanolic extract of the

white

cowpea

cultivar.

The

GC-MS

chromatogram of the methanolic extract of

white cowpea revealed 60 distinct peaks

(Figure 3), indicating the presence of various

hydroxylamine,

1.2-ethanediol,

and

difluoromethane.

chemical

constituents.

The

identified

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Chempublish Journal, 9(2) 2025, 300-312

compounds corresponding to these peaks

are listed in Supplementary Table S2.

effects [46]. Hexadecanoic acid, methyl ester

(methyl palmitate) displayed antibacterial

activity [47], whereas trans-13-octadecenoic

GC-MS analysis of white cowpea methanol

extract revealed that the compound with the

highest relative area of 23.25% was detected

at peak 2 with a retention time of 1.204 min.

Three potential compounds were identified

at this peak: hydroxylamine, 1,2-ethanediol,

and hydroxyurea. These compounds are

consistent with those found in red cowpea at

the same retention time, although the

relative peak area in red cowpea was lower.

At peak 32 (retention time 19.934 min), three

possible compounds with a relative peak

acid,

inflammatory,

anaemiagenic

methyl

ester

dermatitigenic,

properties. Oleic

showed

anti-

and

acid

exhibited

antifungal,

anti-inflammatory,

antioxidant, and antibacterial effects [48],

while pentadecanoic acid, a saturated odd-

chain fatty acid, has been linked to

cardiometabolic, immune, and liver health

benefits [49].

Nitrogen-containing compounds were also

identified, including imidazole, 2-amino-5-

[(2-carboxy)vinyl]-,

area

of

12.29%

were

identified:

n-

which

possesses

hexadecanoic acid, l-(+)-ascorbic acid 2,6-

dihexadecanoate, and pentadecanoic acid.

Additionally, peak 37 at retention time

22.148 min showed three compounds with a

considerable relative peak area of 11.80%:

oleic acid, trans-13-octadecenoic acid, and

cis-vaccenic acid (Table 3).

antioxidant, antibacterial, and antifungal

properties; aminoacetamide, N-methyl-N-[4-

(1-pyrrolidinyl)-2-butynyl]-

and

heptadecanoic acid, 16-methyl-, methyl

ester, both of which have been associated

with rheumatoid arthritis treatment [50],

and

desulphosinigrin,

which

has

demonstrated anticancer and antibacterial

activities [51][52]. In addition, L(+)-ascorbic

acid 2,6-dihexadecanoate, classified as a

provitamin C derivative, functions as an

antioxidant [53]. Other bioactive compounds

included L-gala-L-ido-octose, with antifungal

GC–MS analysis of the methanolic extracts of

red and white cowpea revealed a diverse

range of compounds belonging to multiple

chemical

classes,

including

alcohol

derivatives, ammonia derivatives, esters,

hydrocarbons, amino acids, alkaloids, free

and

cucurbitacin B, 25-desacetoxy, which is

effective as both an anticancer and

antibacterial agent [54].

antibacterial

activity

[43],

and

fatty

acids,

vitamins,

carbohydrates,

phenolics, lipids, terpenoids, and steroids.

Among the fatty acids and their derivatives,

several

compounds

exhibited

notable

biological activities. Dodecanoic acid, 3-

hydroxy, methyl ester was reported to

Overall, the GC–MS profiling of red and white

cowpea revealed a diverse spectrum of

bioactive compounds, including fatty acids,

possess

antifungal

and

antibacterial

properties [43], while 10-octadecenoic acid,

9-octadecenoic acid (Z)-, and 2-hydroxy-1-

(hydroxymethyl) ethyl ester demonstrated

antimicrobial potential [44].

nitrogen-containing

and other secondary metabolites with

documented antioxidant, antimicrobial, anti-

molecules,

vitamins,

inflammatory,

anticancer,

and

cardioprotective properties. The presence of

these compounds not only supports the

nutritional value of cowpeas but also

highlights their potential as functional food

ingredients and as promising candidates for

pharmacological exploration. These findings

Hexadecanoic acid, 1-(hydroxymethyl)-1,2-

ethanediyl ester exhibited antioxidant, anti-

inflammatory, and antifungal activities [45],

and n-hexadecanoic acid was associated

with antioxidant and hypocholesterolemic

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Chempublish Journal, 9(2) 2025, 300-312

provide a strong scientific basis for further

studies on the bioactivity, safety, and

application of cowpea-derived compounds,

Research,

Diktiristek), Ministry of Education, Culture,

Research, and Technology

and

Technology

(Ditjen

thereby

reinforcing

the

role

of

this

(Kemdikbudristek), through the Publication

Assistance Program for Reputable Journals

in 2025

underutilized legume in enhancing food

security, public health, and local agricultural

economies

Author Contributions

Conclusion

Conceptualization,

W.A

and

M.Z.A;

This study demonstrates that indigenous

cowpea varieties from Bulukumba, South

Sulawesi possess significant nutritional and

functional food potential. Both red and white

methodology, W.A; formal analysis, W.A;

investigation, W.A; resources, M.Z.A; data

curation,

preparation, M.Z.A; writing, review and

editing, M.Z.A; visualization, W.A;

W.A;

writing—original

draft

cowpea

varieties

exhibited

favorable

nutritional profiles characterized by high

carbohydrate and protein content with low

lipid levels, indicating their suitability as

alternative protein sources for human

nutrition. The antioxidant activity, measured

via DPPH assay, was markedly higher in red

cowpea (2,115.33 µg/g) than in white cowpea

(507.18 µg/g). GC–MS analysis revealed a

greater diversity of bioactive compounds in

the methanolic extract of red cowpea

compared to that of white cowpea. These

compounds belonged to various chemical

classes, including alcohols, amines, esters,

hydrocarbons, amino acids, alkaloids, free

supervision, M.Z.A; project administration,

M.Z.A. Both authors have read and agreed to

the published version of the manuscript.

Conflict of Interest

The authors declare that there are no

conflicts of interest.

Ethical Standards

This article does not contain any studies

involving human or animal subjects.

Supplementary Information

fatty

acids,

vitamins,

carbohydrates,

phenolics, lipids, terpenoids, and steroids,

many of which have documented biological

activities relevant to human health. The

findings suggest that Bulukumba cowpea,

particularly the red cultivar represents a

valuable functional food resource with

potential health promoting applications.

The supplementary materials include:

Table S1. GC-MS analysis result showing

identified compounds in red cowpea

Table S2. GC-MS analysis results showing

identified compounds in white cowpea

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