| With 26 cowpea germplasm resources as materials, their contents of soluble solids, reducing sugar,
protein, crude fiber and vitamin C were detected and evaluated. Results showed that: among the 26 varieties of
cowpea, the five nutrition quality indexes were significantly different. The reducing sugar content and soluble solids
content were very significantly related at 0.01 level, the protein content was significantly related with reducing sugar
content, crude fiber content and vitamin C content at 0.05 level, while crude fiber content was negatively related with
reducing sugar content and vitamin C content. Except above, the correlation between each two indexes was positive.
The membership function analysis showed that, in the 26 varieties of cowpea, 11 had good comprehensive nutritional
quality（X>0.5）. Among the 11 varieties, there were six had the best nutritional quality（X>0.6）, they were
Heibaizhudou, APDRE, Baiziyoubai, Suiqing, Heziyouqing, Heizizhudou. In practical application, these six varieties
could be as parents for hybrid breeding new varieties. |
