Cowpea fresh pods – a new legume for the market: assessment of their quality and dietary characteristics of 37 cowpea accessions grown in southern Europe

Karapanos, Ioannis; Papandreou, Anastasia; Skouloudi, Marianna; Makrogianni, Despoina; Hernández, Juan Antonio Fernández; Rosa, Eduardo; Ntatsi, Georgia; Bebeli, Penelope J.; Savvas, Dimitrios

doi:10.1002/jsfa.8418

Cited by 36 publications

(46 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Different processing methods (boiling, sprouting, steaming, frying, soaking, de‐hulling and grinding) are often combined with legumes to produce different meals . However, there is information available on the quality and dietary characteristics of fresh pods, which are occasionally used in folk diets in some southern European countries . Cooking and sprouting of legumes greatly alters the properties and bioavailability of some nutrients .…”

Section: Effect Of Processing On Funtional Compounds In Cowpeamentioning

confidence: 99%

See 1 more Smart Citation

Cowpea: an overview on its nutritional facts and health benefits

et al. 2018

View full text Add to dashboard Cite

Cowpea (Vigna unguiculata) is a legume consumed as a high-quality plant protein source in many parts of the world. High protein and carbohydrate contents with a relatively low fat content and a complementary amino acid pattern to that of cereal grains make cowpea an important nutritional food in the human diet. Cowpea has gained more attention recently from consumers and researchers worldwide as a result of its exerted health beneficial properties, including anti-diabetic, anti-cancer, anti-hyperlipidemic, anti-inflammatory and anti-hypertensive properties. Among the mechanisms that have been proposed in the prevention of chronic diseases, the most proven are attributed to the presence of compounds such as soluble and insoluble dietary fiber, phytochemicals, and proteins and peptides in cowpea. However, studies on the anti-cancer and anti-inflammatory properties of cowpea have produced conflicting results. Some studies support a protective effect of cowpea on the progression of cancer and inflammation, whereas others did not reveal any. Because there are only a few studies addressing health-related effects of cowpea consumption, further studies in this area are suggested. In addition, despite the reported favorable effects of cowpea on diabetes, hyperlipidemia and hypertension, a long-term epidemiological study investigating the association between cowpea consumption and diabetes, cardiovascular disease and cancer is also recommended. © 2018 Society of Chemical Industry.

show abstract

Section: Effect Of Processing On Funtional Compounds In Cowpeamentioning

confidence: 99%

“…Cowpea is also traditionally cultivated in some Mediterranean countries, although it is not widespread in Europe . However, the origin of cowpea is considered to be Africa . Cowpea provides food for millions of people, mainly in developing countries, with an annual worldwide production of about 4.5 million metric tons .…”

Section: Introductionmentioning

confidence: 99%

Cowpea: an overview on its nutritional facts and health benefits

et al. 2018

View full text Add to dashboard Cite

show abstract

“…Cowpea use depends on the region. Fresh pods are most desired in southern Europe (Karapanos et al, 2017), whereas consumption of dried seeds and leaves is common in Africa (Nielsen et al, 1997). In the western part of the United States, there is interest in developing cowpea cultivars as a cover crop (Wilson et al, 2006).…”

mentioning

confidence: 99%

“…Cowpea is a highly genetically diverse crop consisting of more than 30,000 accessions worldwide (Karapanos et al, 2017), which is critical for establishing a strong breeding program to enhance cowpea variety. Xiong et al (2016) investigated the population structure existing within a set of 768 cowpea genotypes collected from more than 56 countries.…”

mentioning

confidence: 99%

Change in Chlorophyll Content Over Time Well-differentiated Salt-tolerant, Moderately Salt-tolerant, and Salt-susceptible Cowpea Genotypes

Dong¹,

Ravelombola²,

Wang³

et al. 2019

horts

View full text Add to dashboard Cite

Previous investigations showed that accumulations of Na+ and Cl− in leaves resulted in reductions in chlorophyll content, thereby affecting photosynthesis. Understanding how chlorophyll content evolves over time will help plant breeders to select cowpea genotypes with better tolerance to salinity by allowing them to choose those with more stable chlorophyll content under salt stress. The objective of this study was to assess how the chlorophyll content of cowpea genotypes changed over the course of 24 d of salt stress at the seedling stage. A total of 24 cowpea genotypes with different salt responses were used in this study. The experiment used a split-plot design with salt treatment as the main plot and cowpea genotypes as the subplot. In the main plot, there were two salt treatments: 0 mm (ionized water) and 200 mm NaCl. In the subplot, the cowpea genotypes were arranged as a completely randomized design with three replicates per genotype. The results revealed that: a1) the time × genotype interaction was significant under conditions with and without salt; 2) chlorophyll content slowly decreased in the salt-tolerant genotypes; 3) chlorophyll content slightly increased on day 6 and day 9 of salt stress in both moderate and sensitive genotypes, but it decreased at a faster rate than in the salt-tolerant genotypes; and 4) salt-sensitive genotypes were completely dead on day 24 of salt stress, whereas the salt-tolerant genotypes were able to maintain a significant amount of chlorophyll content. These results can be used to advance breeding programs for salt tolerance in cowpea.

show abstract

“…Since the future competitiveness of the grain legumes value chain in Europe will depend on agronomic and scientific developments, for this In Focus issue of the Journal of the Science of Food and Agriculture we gathered relevant papers covering novel research addressed by the multidisciplinary teams of the EUROLEGUME project, with the aim of bringing added value to the grain legume chain.…”

mentioning

confidence: 99%