Nutritional yield and nutritional water productivity of cowpea (Vigna unguiculata L. Walp) under varying irrigation water regimes

Kanda, Edwin Kimutai; Senzanje, Aidan; Mabhaudhi, Tafadzwanashe; Mubanga, Shadrack Chisenga

doi:10.17159/wsa/2020.v46.i3.8651

“…Likewise, Weng et al (2019), evaluating 173 USDA cowpea accessions, observed a variation from 22.8 to 28.9 g 100 g -1 and an average of 25.6 g 100 g -1 . Several studies carried out on cowpea have found similar results for protein content to those obtained in the present study, such as the studies by Bezerra et al (2019), with contents between 20.66 and 26.06 g 100 g -1 ; Gomes, Reis and Silva (2012), average content of 26.4 g 100 g -1 in whole flour; and Kanda et al (2020), who reported an average content of 24.33 g 100 g -1 .…”

Section: Protein Contentsupporting

confidence: 89%

Potential of cowpea genotypes for nutrient biofortifi cation and cooking quality

Freitas¹,

Gomes²,

Araújo³

et al. 2022

RCA

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Cowpea is a very important food for the populations of the North and Northeast regions of Brazil, representing an excellent source of proteins and minerals. The purpose of this study was to evaluate the potential of 100 cowpea genotypes for biofortifi cation of iron, zinc, and proteins, and cooking quality of the grain. The iron and zinc contents were analyzed by x-ray fl uorescence spectrometry; protein content was based on nitrogen determination, using the Kjeldahl method; and cooking quality was assessed using an electric pressure cooker and Mattson cooker. The superiority of genotypes for iron, zinc, proteins, and cooking quality was carried out using the nutritional quality and cooking index. The iron content ranged from 3.58 to 6.06 mg 100 g -1 , with an overall average of 4.66 mg 100 g -1 , while the zinc content between 2.35 and 4.57 mg 100 g -1 and average of 3.31 mg 100 g -1 . Protein range ranged from 20.82 to 26.92 g 100 g -1 and an average of 24.30 g 100 g -1 . The percentage of cooked grains ranged from 20 to 98%, with an average of 68.7%. The line MNC11-1023E-28 has the best profi le of nutritional and cooking quality, showing potential as a food to meet consumer demands and reverse iron and zinc defi ciency in the Brazilian population.

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“…Likewise, Weng et al (2019), evaluating 173 USDA cowpea accessions, observed a variation from 22.8 to 28.9 g 100 g -1 and an average of 25.6 g 100 g -1 . Several studies carried out on cowpea have found similar results for protein content to those obtained in the present study, such as the studies by Bezerra et al (2019), with contents between 20.66 and 26.06 g 100 g -1 ; Gomes, Reis and Silva (2012), average content of 26.4 g 100 g -1 in whole flour; and Kanda et al (2020), who reported an average content of 24.33 g 100 g -1 .…”

Section: Protein Contentsupporting

confidence: 89%

Potencial de genótipos de feijão-caupi para biofortifi cação de nutrientes e qualidade de cozimento

Freitas¹,

Gomes²,

Araújo³

et al. 2022

Revista Ciência Agronômica

2

0

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Cowpea is a very important food for the populations of the North and Northeast regions of Brazil, representing an excellent source of proteins and minerals. The purpose of this study was to evaluate the potential of 100 cowpea genotypes for biofortifi cation of iron, zinc, and proteins, and cooking quality of the grain. The iron and zinc contents were analyzed by x-ray fl uorescence spectrometry; protein content was based on nitrogen determination, using the Kjeldahl method; and cooking quality was assessed using an electric pressure cooker and Mattson cooker. The superiority of genotypes for iron, zinc, proteins, and cooking quality was carried out using the nutritional quality and cooking index. The iron content ranged from 3.58 to 6.06 mg 100 g -1 , with an overall average of 4.66 mg 100 g -1 , while the zinc content between 2.35 and 4.57 mg 100 g -1 and average of 3.31 mg 100 g -1 . Protein range ranged from 20.82 to 26.92 g 100 g -1 and an average of 24.30 g 100 g -1 . The percentage of cooked grains ranged from 20 to 98%, with an average of 68.7%. The line MNC11-1023E-28 has the best profi le of nutritional and cooking quality, showing potential as a food to meet consumer demands and reverse iron and zinc defi ciency in the Brazilian population.

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“…The same study reported an increase in the contents of Zn, Na, P, and K with 60% of water availability. According to Kanda et al [36], moderate deficit irrigation on cowpeas increased the carbohydrate and fiber content due to water availability around the root surface. These reports accounted for the impacts of water availability on okra nutrient availability.…”

Section: Effect Of Omet Growing Technique On Elemental Nutrient Conte...mentioning

confidence: 99%

Organic Medium Enclosed Trough Growing Technique Improves Abelmoschus esculentus (Okra) Growth, Yield and Some Nutritional Components

Mokgalabone,

Mpai,

Ndhlala

2023

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Okra (Abelmoschus esculentus) is an important vegetable that has been indigenized in African countries where it is consumed as a relish. There is still, however, a lack of documented cultivation techniques for better yields. An organic medium-enclosed trough (OMET) system is a growing technique that has been developed to reduce water and nutrient seepage during plant production. The study objectives evaluated the effect of OMET on the growth, yield, and nutritional attributes of okra. A complete randomized block design was established to accommodate the two treatments: OMET and non-OMET, in a micro-plot under field conditions. The stem diameter and plant height were recorded weekly during plant growth, and a clear increasing trend in OMET over non-OMET was observed from week 4 of transplantation. The OMET growing technique significantly increased the stem diameter and plant height by 37 and 48%, respectively. When evaluating the yield attributes, a similar trend was observed, where the OMET system significantly increased the yield attributes of okra as follows: biomass by 50%, the number of branches by 50%, the number of pods per plant by 49%, fresh pod weight by 53%, and pod length by 51%, while there was no significant difference in pod diameter width. Non-essential amino acids compounds, including arginine, serine, glycine, aspartate acid, glutamic acid, alanine, and proline and essential amino acids, including histidine, threonine, methionine, lysine, tyrosine, leucine, phenylalanine, asparagine and glutamine, were highly maintained in OMET compared to non-OMET. OMET enhanced the upregulation of proteins, Ca, Mg, K, Mn, Na, P and Zn elemental nutrients in the disposal of less irrigation water than non-OMET. This growing technique could be recommended for small-scale and commercial farming to improve the okra production of nutrition.

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Nutritional yield and nutritional water productivity of cowpea (Vigna unguiculata L. Walp) under varying irrigation water regimes

Cited by 6 publications

References 26 publications

Potential of cowpea genotypes for nutrient biofortifi cation and cooking quality

Potential of cowpea genotypes for nutrient biofortifi cation and cooking quality

Potencial de genótipos de feijão-caupi para biofortifi cação de nutrientes e qualidade de cozimento

Organic Medium Enclosed Trough Growing Technique Improves Abelmoschus esculentus (Okra) Growth, Yield and Some Nutritional Components

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