A review of the nutritional use of cowpea (Vigna unguiculata L. Walp) for human and animal diets

Abebe, Belete Kuraz; Alemayehu, Mulugeta

doi:10.1016/j.jafr.2022.100383

Cited by 58 publications

(53 citation statements)

References 111 publications

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“…Cowpea nutritional value and its importance is widely reported [ 2 , 340 ]. Recently, the species has gained more attention due to its positive effects on human health [ 6 , 341 ].…”

Section: Cowpea Plant Genetic Resources For Main Productivity Constra...mentioning

confidence: 99%

“…(2n = 2x = 22) is an important legume species, both for its consumption as food and as animal feed worldwide, especially in semi-arid tropical and desert regions [ 1 , 2 ]. It is an excellent source of vitamins, antioxidants, fiber, trace elements and other nutrients [ 2 , 3 ] and plays an important role in malnutrition avoidance in the least developed countries (LDCs) where it is mainly cultivated [ 4 , 5 ]. Almost all its above-ground plant parts are consumed [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

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Cowpea Constraints and Breeding in Europe

Lazaridi

Bebeli

2023

Plants

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Cowpea (Vigna unguiculata (L.) Walp.) is a legume with a constant rate of cultivation in Southern European countries. Consumer demand for cowpea worldwide is rising due to its nutritional content, while Europe is constantly attempting to reduce the deficit in the production of pulses and invest in new, healthy food market products. Although the climatic conditions that prevail in Europe are not so harsh in terms of heat and drought as in the tropical climates where cowpea is mainly cultivated, cowpea confronts with a plethora of abiotic and biotic stresses and yield-limiting factors in Southern European countries. In this paper, we summarize the main constraints for cowpea cultivation in Europe and the breeding methods that have been or can be used. A special mention is made of the availability plant genetic resources (PGRs) and their potential for breeding purposes, aiming to promote more sustainable cropping systems as climatic shifts become more frequent and fiercer, and environmental degradation expands worldwide.

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“…Cowpea nutritional value and its importance is widely reported [ 2 , 340 ]. Recently, the species has gained more attention due to its positive effects on human health [ 6 , 341 ].…”

Section: Cowpea Plant Genetic Resources For Main Productivity Constra...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Cowpea Constraints and Breeding in Europe

Lazaridi

Bebeli

2023

Plants

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“…[1] Furthermore, they are characterized by low-fat content whilst they have been recognized as a source of minerals such as potassium, calcium, phosphorus, and vitamins such as niacin, folates, and tocopherols. [1] V. unguiculata output has significantly increased in the last decades, reaching 8.9 million metric tons in 2019. [2] The spread of this crop worldwide is nowadays a matter of fact so that cowpea is cultivated in many continents (e. g., Asia, Europe, and South America), particularly in the tropical regions.…”

Section: Introductionmentioning

confidence: 99%

“…Walp., also known as cowpea, is an African pulse of high nutritional interest for its seeds that are consumed in many regions of the world, and are a source of micronutrients, proteins, amino acids, and phytochemicals important for the human diet [1] . Furthermore, they are characterized by low‐fat content whilst they have been recognized as a source of minerals such as potassium, calcium, phosphorus, and vitamins such as niacin, folates, and tocopherols [1] . V. unguiculata output has significantly increased in the last decades, reaching 8.9 million metric tons in 2019 [2] .…”

Section: Introductionmentioning

confidence: 99%

Vigna unguiculata L. Walp. Leaves as a Source of Phytochemicals of Dietary Interest: Optimization of Ultrasound‐Assisted Extraction and Assessment of Traditional Consumer Habits

Pioltelli,

Sartirana,

Copetta

et al. 2023

Chemistry & Biodiversity

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Vigna unguiculata L. Walp. is an African crop spread worldwide mainly for pulses production. Despite being a neglected and under‐utilized food, cowpea leaves are a rich source of phytochemicals and micronutrients. The aim of the work is to characterize the phytochemical composition of cowpea leaves by an optimized ultrasound‐assisted extraction (USAE) and to compare raw and boiled leaves.A three‐level factorial design (Box‐Behnken) was employed for the optimization of the USAE considering three different parameters (% ethanol, drug‐to‐solvent ratio, and number of cycles). The optimized extracts were characterized by LC‐MS/MS. Finally, leaves were boiled at 100 °C for 30 min to simulate traditional cooking procedures and compared to raw leaves. The best extraction condition was EtOH/H2O 1:2 v/v, drug to solvent ratio 1:47 w/v, and 3 extraction cycles. The phytochemicals identified mainly belong to the family of phenolic acids, flavonoids, terpenoids, and alkaloids. Boiled leaves revealed a significant loss of most phytochemicals and a net decrease of their antioxidant activity compared to the raw ones. The results highlight the potential nutraceutical value of cowpea leaves whilst the impoverishment triggered by traditional consumer habits pushes the need to evaluate alternative cooking procedures helpful in the maintenance of their phytochemical properties.

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“…Vigna unguiculata (cowpea) is not as widely consumed as other beans, however, it is a popular legume crop farmed primarily in Africa and some Latin‐American countries, where it serves both human and livestock diets (Abebe & Alemayehu, 2022). The relatively lower consumption of cowpea can be attributed to several factors, similar to those observed for other underutilised beans.…”

Section: Introductionmentioning

confidence: 99%

Effect of germination on techno‐functional and nutraceutical properties of cowpea (Vigna unguiculata) flour

Gaytán‐Martínez,

Domínguez‐Hernández,

Morales‐Sánchez

et al. 2023

Int J of Food Sci Tech

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SummaryGermination is an economic and feasible process that have demonstrated changes in nutritional, biochemical and sensorial properties on cereals and legumes. The present work presents the impact of germination, at two different times (24 and 48 h) and temperatures (18 and 35 °C) on techno‐functional, nutraceuticals and nutritional properties of Vigna unguiculata (cowpea) flours. Germinated V. unguiculata (cowpea) flours showed a higher protein content (22.19%–23.30%) than ungerminated flour (20.72%), as well as an increase in ash and total dietary fibre content. In contrast, lipid content was reduced by half when germinated at 48 h and 35 °C. The values for phenolic compounds in germinated flours ranged from 10.22 to 21.94 mg GAE/g. The flavonoid content decreased between 10% and 31.5%. Antioxidant capacity increased after germination. Regarding techno‐functional properties, darker colour was obtained for germinated flours and more yellowness. For water absorption capacity, a range of 1.7–2.9 g/g were obtained, and an increase in oil absorption capacity was observed. Germination for 48 h and 35 °C resulted in a significant improvement of nutrient content and bioactive properties and showed good techno‐functional properties.

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A review of the nutritional use of cowpea (Vigna unguiculata L. Walp) for human and animal diets

Cited by 58 publications

References 111 publications

Cowpea Constraints and Breeding in Europe

Cowpea Constraints and Breeding in Europe

Vigna unguiculata L. Walp. Leaves as a Source of Phytochemicals of Dietary Interest: Optimization of Ultrasound‐Assisted Extraction and Assessment of Traditional Consumer Habits

Effect of germination on techno‐functional and nutraceutical properties of cowpea (Vigna unguiculata) flour

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