Comparison of nutritional values of brown and white beans in Jos North Local Government markets

摘要: Cowpea is an important bean which play significant role in the diets of Africans. It serves as a major source protein absence sufficient animal for population. Two varieties (white and brown) cowpeas (Vigna unguiculata) were analyzed their proximate elemental contents. These belong to same species family leguminosae. The brown white seeds found be nutritious. Both contained carbohydrate, protein, fibers minerals such calcium, magnesium, potassium, sodium, iron, zinc, manganese copper. crude was 15.62 17.91% with having higher amount. carbohydrate content 56.80 60.57% value. lipid gave least range 2.13 2.42%. other parameters, moisture content, fiber total ash contents 3.56 5.08, 13.54 14.15 4.07 4.27%, respectively. Potassium copper had highest lowest concentration cowpea ranging from 741 768 0.58 0.60 mg/100 g, There (p<0.05) differences between zinc varieties, except iron concentration.   Key words: Vigna unguiculata, cowpeas, nutrition, minerals, vitamins.