Genetic Diversity and Population Structure of Cowpea (Vigna unguiculata L. Walp)

Xiong, Haizheng; Shi, Ainong; Mou, Beiquan; Qin, Jun; Motes, Dennis; Lu, Weiguo; Ma, Jianbing; Wang, Yuejin; Yang, Wei; Wu, Dianxing

doi:10.1371/journal.pone.0160941

Cited by 158 publications

(161 citation statements)

References 38 publications

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“…Cowpea leaves even in their preserved forms are known to be rich in nutrients that are essential for life (Table 3). Cowpea leaves are known to be rich in proteins, vitamins such as provitamin A, folate, thiamin, riboflavin, and vitamin C, and minerals, such as calcium, phosphorus, and iron (Kirakou, 2014;Xiong et al, 2016). Cowpea leaves are known to be rich in proteins, vitamins such as provitamin A, folate, thiamin, riboflavin, and vitamin C, and minerals, such as calcium, phosphorus, and iron (Kirakou, 2014;Xiong et al, 2016).…”

Section: Nutrient Contribution Of Cowpea Leaves To Human Dietmentioning

confidence: 99%

A review of the contribution of cowpea leaves to food and nutrition security in East Africa

Owade

Abong

Okoth

et al. 2019

Food Science & Nutrition

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Cowpea leaf is among the African indigenous vegetables that have been recommended for possible alleviation of food and nutrition insecurity in sub‐Saharan Africa (SSA). The vegetable is rich in micronutrients including iron and vitamin A whose deficiencies are prevalent in SSA. Considering the limitation of seasonal availability, preservation techniques have been adopted to enhance availability with little success. This review aims at highlighting the contribution of cowpeas leaves to food and nutrition security as well as research gaps that must be addressed to promote the utilization of value‐added forms that would have extended effect of improving its production and consumption. It was found that preserved and fresh cowpea leaves were rich in beta‐carotene and iron in the ranges of 0.25–36.55 and 0.17–75.00 mg/100 g dry weight, respectively. The proportion of rural households incorporating the vegetable in its various forms in the region can be as high as 30%. With adequate utilization, the vegetable provided up to ≥ 75% and 25% of RDAs for vitamin A and iron, respectively, of children aged 4–8. However, the utilization of preserved forms faced a limitation for a deviation of up to 30% in their sensory scores and decreased nutrient content as compared to the fresh ones hugely hindered their market penetration. Utilization of novel processing techniques incorporating concept of hurdle technology can help address these quality losses. In conclusion, preservation of cowpea leaves should seek not only to enhance the shelf‐life, but also to enhance acceptability of the products with a view of increased utilization.

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Section: Nutrient Contribution Of Cowpea Leaves To Human Dietmentioning

confidence: 99%

A review of the contribution of cowpea leaves to food and nutrition security in East Africa

Owade

Abong

Okoth

et al. 2019

Food Science & Nutrition

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“…The chip‐based SNP detection technology is being widely used in plant genetic applications . In cowpea, Illumina chip‐based SNP detection platforms (GoldenGate and more recently iSelect; Illumina, San Diego, CA, USA) have been developed and are proving very useful for molecular characterization, genetic diversity analysis and genetic mapping . Researchers at the University of California, Riverside, in partnership with institutions from several African countries, have designed a 60 000‐assay iSelect BeadArray for cowpea that successfully assayed 51 128 SNPs…”

Section: Evaluation Of Genetic Diversitymentioning

confidence: 99%

Cowpea: a legume crop for a challenging environment

et al. 2017

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Cowpea is a grain legume native from Africa and is a primary source of protein for millions of people in sub-Saharan Africa and other parts of the developing world. The main important characteristics of this crop include a good protein quality with a high nutritional value, its nitrogen-fixing ability, and an ability to be more drought- and heat-tolerant than most of its legume relatives. In a research perspective, studies of cowpea are relatively scarce, despite its relevance to agriculture in the developing world and its resilience to stress. The present review provides an overview of different aspects of cowpea, with a special emphasis on the molecular markers for assessing genetic diversity, as well as on biochemical and transcriptomic data with respect to evaluating cowpea drought stress tolerance. The integration of both datasets will be useful for the improvement of cowpea because research on drought stress tolerance is of major interest for this crop in a challenging environment. © 2017 Society of Chemical Industry.

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“…The cowpea (Vigna unguiculata L. Walp) is an annual legume of great social and economic importance, widely distributed in tropical regions of the Asian, African and American continents and is one of the major important source of protein for low-income populations (Moray et al, 2014;Xiong et al, 2016.). The production system is predominantly carried out by small and medium farmers that use genotypes for grain production.…”

Section: Introductionmentioning

confidence: 99%

Agronomic effectiveness of rhizobia strains on cowpea in two consecutive years

Xavier¹,

Runjanek²,

Santos³

et al. 2017

Aust J Crop Sci

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Cowpea (Vigna unguiculata L Walp) is a legume of great social and economic importance in tropical regions. The plant is tolerant to soil and climatic adversity, while it has high nutritional value with high protein, minerals and vitamins contents. The cowpea legume has a very high ability to fix N 2 which is important because it can reduce the costs of soluble mineral fertilizers and may contribute to sustainable agriculture, preserving the environment and natural resources. In order to observe the influence of Rhizobia the agronomic effectiveness of cowpea strains was tested in two consecutive years compared with the mineral N fertilization. The experiments were carried out in different soils of the Brazilian Northeast (semiarid and rain forest region) which measured the effectiveness of rhizobia on grain yield. The results revealed the effectiveness of strain BR 3299 in the experiment that significantly increased the grain yield (3 times when 50 kg ha -1 of N, and 2 times when 80 kg ha -1 N were used). The Rhizobia treatment promoted the grain yield (up to 1,600 kg ha -1 ), compared to application of 80 kg ha -1 of N. In general, all applied strains promoted the Brazilian Northeast average cowpea yield (300-400 kg ha -1 ).

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Genetic Diversity and Population Structure of Cowpea (Vigna unguiculata L. Walp)

Cited by 158 publications

References 38 publications

A review of the contribution of cowpea leaves to food and nutrition security in East Africa

A review of the contribution of cowpea leaves to food and nutrition security in East Africa

Cowpea: a legume crop for a challenging environment

Agronomic effectiveness of rhizobia strains on cowpea in two consecutive years

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