“…In Africa, cowpea is part of the traditional cropping systems and it is considered as a strategic crop because of its multiple uses as human food, animal feed, source of nitrogen for soil restoration and income for resource‐poor farmers as well as small‐scale processors (Abtew et al, ; Boukar, Fatokun, Huynh, Roberts, & Close, ; Isubikalu, Erbaugh, Semana, & Adipala, ). Cowpea grains represent a major source of protein (20%–32%), minerals and vitamins in the diet of majority of rural and semi‐urban communities (Boukar, Bhattacharjee, Fatokun, Kumar, & Gueye, ; Egho, ; Palanga et al, ; Singh, ). The tender leaves, soft stems and green pods are also eaten as vegetables in Asian and East African communities (Abudulai, Salifu, & Haruna, ).…”