Summary Consumption of diets rich in phenolic compounds has been associated with reduced risk of chronic diseases. The effect of cooking and simulated gastrointestinal digestion on phenolic compounds and antioxidant properties of two cowpea (Vigna unguiculata) types was determined. Phenolic acids, flavan‐3‐ols and flavonols were the main groups of phenolic compounds identified. Cooking and simulated enzyme digestion of the cooked cowpea samples rendered some phenolics less extractable (possibly by promoting binding with other food components) or more extractable (possibly by release of bound forms). Total phenolic contents and radical scavenging properties of the cowpeas were reduced upon cooking, but increased upon simulated enzyme digestion. Cowpea extracts inhibited human LDL oxidation at a concentration of 2 mg mL−1 possibly due to their phenolic content. Phenolic compounds in cowpea can potentially protect against cardiovascular diseases for which LDL oxidation is a risk factor.

Cowpea (Vigna unguiculata) is a drought tolerant crop with several agronomic advantages over other legumes. This study evaluated varieties from four major cowpea phenotypes (black, red, light brown and white) containing different phenolic profiles for their anti-inflammatory property on non-malignant colonic myofibroblasts (CCD18Co) cells challenged with an endotoxin (lipopolysaccharide, LPS). Intracellular reactive oxygen species (ROS) assay on the LPS-stimulated cells revealed antioxidative potential of black and red cowpea varieties. Real-time qRT-PCR analysis in LPS-stimulated cells revealed down-regulation of proinflammatory cytokines (IL-8, TNF-α, VCAM-1), transcription factor NF-κB and modulation of microRNA-126 (specific post-transcriptional regulator of VCAM-1) by cowpea polyphenolics. The ability of cowpea polyphenols to modulate miR-126 signaling and its target gene VCAM-1 were studied in LPS-stimulated endothelial cells transfected with a specific inhibitor of miR-126, and treated with 10 mg GAE/L black cowpea extract where the extract in part reversed the effect of the miR-126 inhibitor. This suggests that cowpea may exert their anti-inflammatory activities at least in part through induction of miR-126 that then down-regulate VCAM-1 mRNA and protein expressions. Overall, Cowpea therefore is promising as an anti-inflammatory dietary component.

Soybean processing and utilization is still low in the Eastern Province of Zambia despite the support by local and international NGOs in the sector.  This study was designed to establish best ways of improving household soybean use in Petauke, Katete and Chipata districts in Eastern Province.  In a concurrent triangulation study design, information was generated using a structured questionnaire on a sample of 1,237 households.  Meanwhile two separate semi structured questionnaires were administered on a sample of 42 Focus Group Discussion and In-depth Interview (FGD and IDI) participants.  Stata MP 15 (StataCorp, College Station, TX, USA) software generated frequencies and associated factors for soybean processing and utilization.  NVIVO software QSR10 (QSRInt, Melbourne Australia) was used to organize qualitative data.  All data was ultimately analyzed using the three Food Systems Thematic Areas namely; Socioeconomic, Enabling and Food environment as well as general environmental factors.  Among the soybean products, a readymade Textured Vegetable Protein was universally consumed [1,030/1237(83%)].  Milled Soybean used for cooking Porridge and Shim [279/1237(22.55%)] among the few whole soybean products, emerged congruent with common household meals.  However, accessibility of soybean for household consumption throughout the year was negligible.  Immediate strategies should include; intensifying soybean production without leaving behind female headed households.  Wards with poor markets, poor soils, and lack of land to grow could be market avenues for locally processed soybean products.  Male involvement should be re-examined to improve on Soybean accessibility for household consumption.  Educating farmers on the benefits of soybeans as well as how to make various soybean products should be strengthened.  Dangers of anti-nutritional factors and how to destroy them in soybeans to ensure protein digestibility as well as promoting use of whole as opposed to refined mealie meal to ensure protein complementarity should be among the key messages.  Market linkages of farmers to seed companies need to be created and strengthened with farmers themselves becoming more involved in soybean seed production and multiplication in order for them to access inputs at fair price.  More companies should be encouraged to venture into soybean value addition, including privately owned community equipment such as hammer-mills. Extension services for soybean processing and utilization should be improved through training the camp officers, rural health facility outreach staff as well as community volunteers correct processing of various soybean products.  Likewise, there is need to advocate among stake holders for more emphasis on soybeans in the food system.  In the medium and long run, other equipment that could be promoted in the community  include; Soybean oil expeller or press and Soybean blenders or Pulverizing equipment for making Soy milk.