Variation in contents of crude protein and mineral elements in 32 cowpea (&lt;i&gt;Vigna unguiculata&lt;/i&gt; (L.) Walp) accessions in Ghana

Asanthe, I K; Adu-Dapaah, H.; Addison, Pia

doi:10.4314/gjas.v39i1.2129

Cited by 4 publications

(2 citation statements)

References 3 publications

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“…The protein content could even be as high as 36.75% in the grains of some varieties (Olotuah and Fadare, 2012). Nutritional value of cowpea is of course not just limited to dry grain contents mentioned above; but it also contains considerable amount of Sodium, calcium, magnesium and potassium and well as iron and zinc which are important macronutrients and micronutrients needed by human being although, the amount present vary from variety to variety (Asante et al, 2006;Santos and Boiteux, 2013). It is on this note scientists…”

Section: Introductionmentioning

confidence: 97%

Segregation of Genes Controlling Seed Coat Color in Cowpea (Vigna Unguiculata [L] Walp)

Oladejo

Bolaji

Okuniyi

et al. 2021

GABJ

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Cowpea coat color is a consumer-related trait that determines consumer preference and acceptability of the commodity in the market. Understanding the mode of inheritance of seed coat color will assist in choosing appropriate breeding technique in developing desirable cowpea varieties. This study was conducted to confirm the specific mode of inheritance of seed coat color in cowpea. Three bi-parental crosses using five different varieties of cowpea with contrasting seed coat colors were carried out to obtain F1 seeds at the Greenhouse, Faculty of Agriculture, Obafemi Awolowo University, Ile – Ife, Nigeria. The F1s were advanced to obtain F2 segregating populations which were evaluated by visual observation and the seeds were categorized into different distinct groups. The observed seeds of the F2 population of all the three crosses deviated extremely from Mendelian monogenic inheritance ratio in different degrees. TVu4669 × TVu43 segregated into two color groups resulting in brown mottled (15.4 %) and black mottled (84.6 %). Ife Brown × TVnu699 segregated transgressively into five distinct groups of colors giving rise to brown (51.4%), black (23.7%), grey (14.8%), red (5.3%) and speckled (4.8% ); while Ife Brown × TVu2723 segregated into three color groups involving mottled black (4.3%), black (85.1%) and speckle (10.6%) coat colors. It could be inferred that more than one gene controls the inheritance of the seed coat color in cowpea, which implies that the trait is polygenic. It is recommended that molecular genetics’ techniques be explored in order to have better understanding of the mode of inheritance of seed coat color in cowpea.

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Section: Introductionmentioning

confidence: 97%

Segregation of Genes Controlling Seed Coat Color in Cowpea (Vigna Unguiculata [L] Walp)

Oladejo

Bolaji

Okuniyi

et al. 2021

GABJ

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“…When the young green leaves of cowpea are eaten as a vegetable, it can provide protein contents ranging between 27.1 and 34.7% to humans and animals (Ahenkora et al, 1998;Jasper and Norman, 1983). Mature seeds contain (per edible portion, 100 g) the following: 56 to 66 g carbohydrates; 22 to 24 g protein; 11 g water; 5.9 to 7.3 g crude fiber; 3.4 to 3.9 g ash; 1.3 to 1.5 g fat; and minerals such P, Ca, and Fe (0.146 g, 0.104-0.076 g, and 0.005 g, respectively) (Asante et al, 2006;Belane, 2011). The edible grain of cowpea is sug-…”

mentioning

confidence: 99%

Growth and Nutritional Responses of Cowpea (cv. Soronko) to Short-term Elevated Temperature

Nevhulaudzi¹,

Ntushelo²,

Kanu³

2020

horts

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Short-term variations in temperature associated with climate change have been noted to affect the physiological processes and metabolite profile of plants, including the nutritional status, ultimately affecting their growth and development. An evaluation of the effects of elevated temperatures on the growth and nutritional quality of cowpea was performed during this experiment. The main objective was to evaluate the effects of short-term elevated temperatures on the nutritional quality of cowpea at different growth stages. Surface-sterilized seeds of cowpea (cv. Soronko) were germinated in pots in the glasshouse. At different growth stages (preflowering, flowering, and postflowering), plants were incubated in growth chambers set at three different temperature regimes (25, 30, and 35 °C) for a period of 7 days. Compared with control (25 °C), exposure to both elevated temperatures (30 and 35 °C) reduced the whole plant fresh weight and dry weight by 30% and 52% and 42% and 29%, respectively, at the preflowering stage, and by 31 and 60% and 47 and 63%, respectively, at the flowering/anthesis stage. However, no significant difference in whole plant biomass was noted between elevated temperatures (35%) and the control temperature at the postflowering stage. Short-term exposure to an elevated temperature (35 °C) increased the shoot crude protein content (5.59 N%) of cowpea compared with control (3.77 N%) and preflowering stage. In contrast, at the flowering stage, an elevated temperature (35 °C) reduced the crude protein content (1.77%) of the shoot compared with control (5.59%). At an elevated temperature (35 °C), the preflowering and flowering stages of cowpea were most affected compared with control. These results suggest that the preflowering and flowering stages of cowpea compared with the postflowering stage are more susceptible to elevated temperatures (30 to 35 °C).

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Compositional, physico-mechanical and functional properties of two Ghanaian cowpea (Vigna unguiculata) varieties

Tawiah¹,

Akonor²,

Johnson³

et al. 2021

AJFAND

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Cowpea (Vigna unguiculata) is a legume that is cultivated throughout Africa and contributes a significant amount of plant-based protein to human diets. There are many varieties of cowpeas, and these have varying seed characteristics such as shape, size, colour and nutritional properties. The compositional, physico-mechanical, and functional properties of two new cowpea seed varieties were investigated in order to determine their full food-use potentials as well as key parameters for their postharvest machinery for processing, handling, and storage. The proximate composition of the two cowpea cultivars was determined using standard methods. Physico-mechanical analyses carried out were the hundred-seed weight and volume, bulk density, true density, size, aspect ratio, surface area, equivalent diameter, porosity and angle of repose. Functional properties determined were cooking time and water uptake of the grain as well as water and oil absorption, foam capacity and stability, and emulsion capacity and stability of the flour. The Padi-Tuya variety was longer, broader and thicker than Wang Kae. The results showed both varieties to be useful sources of macronutrients. The moisture, fat and fibre in Wang Kae were significantly higher (p<0.05) than Padi-Tuya. However, both cowpea varieties had comparable protein levels of 17.7 g/100 g. The cooking time, hydration capacities and indices of the two varieties were also significantly different (p<0.05), but their swelling capacities, swelling and water uptake indices were comparable. Cooking times were 40 and 62 min for Padi-Tuya and Wang Kae, respectively. The water and oil absorption capacities, as well as the swelling indices, were similar, but their emulsion capacities and stabilities were significantly different (p<0.05) for the flour. Padi-Tuya had a higher foam capacity, but was less stable, than Wang Kae. The physico-mechanical properties determined would aid in the design of cleaning, handling and other processing machinery as well as storage facilities for the new cowpeas. The functional and the compositional parameters would assist in the food formulations.

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Variation in contents of crude protein and mineral elements in 32 cowpea (<i>Vigna unguiculata</i> (L.) Walp) accessions in Ghana

Cited by 4 publications

References 3 publications

Segregation of Genes Controlling Seed Coat Color in Cowpea (Vigna Unguiculata [L] Walp)

Segregation of Genes Controlling Seed Coat Color in Cowpea (Vigna Unguiculata [L] Walp)

Growth and Nutritional Responses of Cowpea (cv. Soronko) to Short-term Elevated Temperature

Compositional, physico-mechanical and functional properties of two Ghanaian cowpea (Vigna unguiculata) varieties

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