Variation in physico-chemical properties of seed of selected improved varieties of Cowpea as it relates to industrial utilization of the crop

Cowpea is an important food, cash and fodder crop in Sub-Saharan Africa and has potential of becoming an industrial crop. A trial was conducted to evaluate selected improved and popular varietiesof cowpea for physicochemical characteristics that can help to promote commercial production and industrial use. Variations in content were found among varieties for protein (21.3 - 26.9%), carbohydrate(63.37 - 69.56%), fat (1.2 to 1.80%), crude fibre (0.43 to 1.03%), and tannin (0.87 - 1.51 mg/g), also in water binding capacity (91.77 - 108.35%) and gelatinization temperature (79.13 - 84.83oC). High positive correlations (0.86) were observed between the content of fat and crude fibre, ash and protein (0.78), carbohydrate and viscosity of cowpea flour (0.76), and between ash and tannin (0.61) content of cowpea seed, negative correlations were observed between the content of crude protein and carbohydrate (-0.98), ash and fat (-0.78), crude protein and viscosity (-0.76) of cowpea flour, fat and water bindingcapacity of cowpea flour (-0.72) and carbohydrate and tannin (-0.54) in cowpea seed. Seed coat colour plays no significant role in the chemical content of the seed. The physicochemical properties evaluatedgenerally had high broad sense heritability (56 - 99%). Cowpea varieties (IT97K-1101-5 and IT89KD-288) with high protein content could be selected for formulating infant feeds, varieties with lowercarbohydrate, low fat and high crude fibre (IT90K-277-2) would be desirable in making meals for diabetic patients

Field evaluation of improved cowpea lines for resistance to bacterial blight, virus and striga under natural infestation in the West African Savannas

The average productivity of cowpea in the existing traditional systems is low due to a complex of biotic and abiotic stresses. The biotic factors include insect pests, parasitic plants, and viral, fungal andbacterial diseases. Concerted efforts are being made to develop improved cowpea varieties with combined resistance to these constraints. Twenty five cowpea lines including two local land-races were grown at three locations in the first year (2002) and at six locations in the second year (2003) in Nigeria and Niger for field screening for resistance to Bacterial blight. Many of the improved varieties had significantly higher grain and fodder yields than the local checks. There was genotype x environment interactions for grain and fodder yields. About 44% of the varieties tested were resistant to bacterial blight while 20% showed moderate resistance and others were susceptible. Bacterial blight was more important in the Sahel, and several improved cowpea breeding lines, IT98K-506-1, IT97K-1113-7, IT97K- 1069-6, IT97K-1092-2, IT97K-1069-5, IT98K-131-2 and IT97K-568-18 produced higher grain and fodderyields than the other varieties and showed combined resistance to the disease. These varieties should therefore be evaluated on-farm for onward release to farmers where there seed types meet the farmerspreferred seed type other wise they can be used as parent lines as source of important genes for resistant to the diseases and high grain and fodder yields

Variation in physico-chemical properties of seed of selected improved varieties of Cowpea as it relates to industrial utilization of the crop

Cowpea is an important food, cash and fodder crop in Sub-Saharan Africa and has potential of becoming an industrial crop. A trial was conducted to evaluate selected improved and popular varietiesof cowpea for physicochemical characteristics that can help to promote commercial production and industrial use. Variations in content were found among varieties for protein (21.3 - 26.9%), carbohydrate(63.37 - 69.56%), fat (1.2 to 1.80%), crude fibre (0.43 to 1.03%), and tannin (0.87 - 1.51 mg/g), also in water binding capacity (91.77 - 108.35%) and gelatinization temperature (79.13 - 84.83oC). High positive correlations (0.86) were observed between the content of fat and crude fibre, ash and protein (0.78), carbohydrate and viscosity of cowpea flour (0.76), and between ash and tannin (0.61) content of cowpea seed, negative correlations were observed between the content of crude protein and carbohydrate (-0.98), ash and fat (-0.78), crude protein and viscosity (-0.76) of cowpea flour, fat and water bindingcapacity of cowpea flour (-0.72) and carbohydrate and tannin (-0.54) in cowpea seed. Seed coat colour plays no significant role in the chemical content of the seed. The physicochemical properties evaluatedgenerally had high broad sense heritability (56 - 99%). Cowpea varieties (IT97K-1101-5 and IT89KD-288) with high protein content could be selected for formulating infant feeds, varieties with lowercarbohydrate, low fat and high crude fibre (IT90K-277-2) would be desirable in making meals for diabetic patients