Trypsin inhibitor levels in raw and cooked cowpea (Vigna unguiculata) seeds.

Dry seeds of some varieties of Vigna unguiculata (L.) Walp were analysed for protein and trypsin inhibitor (TI) contents. Considerable variability of TI levels was found in the samples. The antitryptic activity in the raw state was appreciably reduced by cooking, the nutritiva value and digestibility of seeds were therefore improved. The TI level in cowpea seems to have no correlation to bruchid resistance.