The potential of cowpea as human food in Nigeria

Abstract

Nigeria is a major producer of cowpea but the various methods of storing and preserving the crop locally are grossly inadequate. However, with the development of other higher yielding varieties, the need to consider different means of preserving cowpea becomes urgent. This paper examines some of the factors influencing the production, preservation, and utilization of cowpea within Nigeria. The paper discusses the processing of cowpea as an alternative form of preservation. Utilization of cowpea in the production of bean flour and canned products such as tomato sauce were discussed with their relative economic advantages. Production of cowpea flour with good functional and reconstitutional properties has the potential for a large market since it can be readily incorporated in various recipes. The production of commercially sterile cowpea in tomato sauce as a local substitute to imported baked beans will not only save the country some foreign exchange earnings, but will also lead to industrial growth thereby generating employment for the populace.

Physical Properties and Rehydration Characteristics of Different Varieties of Maize (Zea Mays L.) and Cowpea (Vigna Unguiculata L. Walp) Seeds

“…However, for cowpea seeds, a significant difference was observed for the bulk densities with no significant difference in the true densities. Slight differences observed when compared with values reported in literature can be attributed to differences in moisture content, variety and growing conditions (Taiwo 1998; Olapade et al. 2002; Karababa 2006; Karababa and Coskuner 2007; Kaptso et al.…”

“…Variety 19C has the highest values for L (9.49 ± 0.49 mm) and W (6.94 ± 0.35 mm), while variety 12C 1 has the highest value for T (5.50 ± 0.35 mm). Taiwo (1998), Olapade et al. (2002) and Kaptso et al.…”

Cowpea cooking characteristics as affected by micronisation temperature: a study of the physicochemical and functional properties of starch

“…Cooking time is one of the cooking characteristics of leguminous grains that is widely evaluated, since a long cooking time seems to be one of the main factors contributing to the low utilisation of legumes such as cowpeas 2. Unmicronised Bechuana white cowpeas had a cooking time of 57 min, which was significantly ( P ≤0.05) reduced by 47, 44 and 32% following micronisation to 130, 153 and 170 °C respectively (Table 1).…”

“…Splitting of unmicronised, M‐130 and M‐153 °C cowpeas increased with extended cooking time, while there was no significant increase in splitting after 30 min of cooking M‐170 °C cowpeas. It has been postulated that the incidence of splitting during cooking of unmicronised cowpeas seeds is positively related to the increase in water absorption during cooking 2, 5. Although M‐170 °C cowpeas showed high water absorption throughout the cooking process, comparable to that of unmicronised, M‐130 and 153 °C cowpeas, this was not accompanied by an increased incidence of splitting during extended cooking.…”

“…Cowpeas are rich in starch and protein that provide relatively affordable protein and energy in carbohydrate‐based diets of most developing countries 1. Cowpeas are consumed in different forms, one of which is in boiled stews,2 which are common in southern Africa. Dried cowpeas prepared in this way require extended cooking times to attain a palatable texture and flavour that are acceptable to consumers.…”