Hostname: page-component-cd9895bd7-fscjk Total loading time: 0 Render date: 2024-12-25T19:51:00.269Z Has data issue: false hasContentIssue false
  • English
  • Français

Genetic diversity of physical, nutritional and functional properties of cowpea grain and relationships among the traits

Published online by Cambridge University Press:  12 March 2015

Satoru Muranaka ,
Mariko Shono ,
Takao Myoda ,
Junko Takeuchi ,
Jorge Franco ,
Yozo Nakazawa ,
Ousmane Boukar  and
Hiroko Takagi
Satoru Muranaka*
Affiliation:
Japan International Research Center for Agricultural Sciences, 1-1, Ohwashi, Tsukuba, Ibaraki, Japan
Mariko Shono
Affiliation:
Japan International Research Center for Agricultural Sciences, 1-1, Ohwashi, Tsukuba, Ibaraki, Japan
Takao Myoda
Affiliation:
Tokyo University of Agriculture, 195, Yasaka, Abashiri, Hokkaido, Japan
Junko Takeuchi
Affiliation:
Hokkaido Okhotsk Food Technology Center, 19-353, Taisho, Kitami, Hokkaido, Japan
Jorge Franco
Affiliation:
Facultad de Agronomía, Universidad de la República, Ruta 3, Km. 363, Paysandú, Uruguay
Yozo Nakazawa
Affiliation:
Tokyo University of Agriculture, 195, Yasaka, Abashiri, Hokkaido, Japan
Ousmane Boukar
Affiliation:
International Institute of Tropical Agriculture, PMB 5320, Oyo Road, Ibadan200001, Oyo State, Nigeria
Hiroko Takagi
Affiliation:
Japan International Research Center for Agricultural Sciences, 1-1, Ohwashi, Tsukuba, Ibaraki, Japan
*
*Corresponding author. E-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

Cowpea is traditionally important as an affordable source of protein and minerals and of cash income in sub-Saharan Africa, especially for small-scale farmers who have limited options for food and cash crops. The development and deployment of cowpea varieties with improved nutrition and quality that meet the needs of farmers and consumers should enhance cowpea consumption and production in the region. We have identified genetic diversity in various grain quality-related traits of cowpea and relationships among the traits. Wide genetic variation and strong correlations among crude protein, Fe and Zn contents suggest the possibility of improving the concentrations of these nutritional factors simultaneously. Low associations among physical and nutritional properties of grain indicate the possibility of introgressing favorable traits utilizing identified genetic resources. However, narrow variation in amino acid (AA) composition suggests a lesser possibility of improving the contents of specific AAs in cowpea, but it gave a reliable nitrogen-to-protein conversion factor of 5.45 for the estimation of crude protein content. Several improved breeding lines were identified with low concentrations of flatulence-causing oligosaccharides and various favorable agronomic traits and nutrient contents. TVu-12802 had the highest contents of crude protein and high contents of micronutrients, with a low ratio of phytic acid to Fe and Zn contents.

Keywords

cowpeadiversityfunctional propertygrain qualitynutritional value
Type
Research Article
Information
Plant Genetic Resources , Volume 14 , Issue 1 , March 2016 , pp. 67 - 76
Copyright
Copyright © NIAB 2015 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Abizari, AR, Moretti, D, Schuth, S, Zimmermann, MB, Armar-Klemesu, M and Brouwer, ID (2012) Phytic acid-to-iron molar ratio rather than polyphenol concentration determines iron bioavailability in whole-cowpea meal among young women. Journal of Nutrition 142: 1950–1955.Google Scholar
Akpapunum, MA and Achinewhu, SC (1985) Effects of cooking, germination and fermentation on the chemical composition of Nigerian Cowpea (Vigna unguiculata). Plant Foods for Human Nutrition 35: 353–358.Google Scholar
Boukar, O, Massawe, F, Muranaka, S, Franco, J, Maziya-Dixon, B, Singh, B and Fatokun, C (2011) Evaluation of cowpea germplasm lines for protein and mineral concentrations in grains. Plant Genetic Resources: Characterization and Utilization 9: 515–522.CrossRefGoogle Scholar
Boukar, O, Muranaka, S, Franco, J and Fatokun, C (2012) Protein and mineral composition in grains of elite cowpea lines. In: Boukar, O, Coulibaly, O, Fatokun, CA, Lopez, K and Tamo, M (eds) Proceedings, Fifth World Cowpea Conference, Improving Livelihoods in the Cowpea Value Chain Through Advancement in Science. Ibadan: IITA, pp. 88–100.Google Scholar
Chinma, CE, Alemede, IC and Emelife, IG (2008) Physicochemical and functional properties of some Nigerian cowpea varieties. Pakistan Journal of Nutrition 7: 186–190.Google Scholar
Coulibaly, O and Lowenberg-DeBoer, J (2002) The economics of cowpea in West Africa. In: Fatokun, CA, Tarawali, S, Kormawa, PM and Tamo, M (eds) Proceedings, Third World Cowpea Conference, Challenges and Opportunities for Enhancing Sustainable Cowpea Production. Ibadan: IITA, pp. 351–366.Google Scholar
Drabo, I (1981) Inheritance of some seed qualities in the cowpea (Vigna unguiculata L. Walp). MSc Thesis, University of Ibadan, Ibadan, Nigeria. Google Scholar
Drabo, I, Redden, R, Smithson, JB and Aggarwal, VD (1984) Inheritance of seed size in cowpea (Vigna unguiculata L. Walp). Euphytica 33: 929–934.CrossRefGoogle Scholar
Faye, M, Jooste, A, Lowenberg-DeBoer, J and Fulton, J (2004) The influence of cowpea characteristics on cowpea prices in Senegal. Agrekon 43: 418–429.Google Scholar
Franckowiak, JD (1973) Importance of seed coat characteristics inheritance in cowpea improvement. Proceedings of First IITA Grain Legume Improvement Workshop. Ibadan: IITA, pp. 5.Google Scholar
Fujihara, S, Sasaki, H and Sugahara, T (2010) Nitrogen-to-protein conversion factors for some pulses and soybean products. Journal of the Science of Food and Agriculture 21: 60–66.Google Scholar
Giami, SY, Akusu, MO and Emelike, JN (2001) Evaluation of selected food attributes of four advanced lines of ungerminated and germinated Nigerian cowpea (Vigna unguiculata (L.) Walp.). Plant Foods for Human Nutrition 56: 61–73.CrossRefGoogle ScholarPubMed
Gregorio, GB (2002) Progress in breeding for trace minerals in staple crops. Journal of Nutrition 132: 500S–502S.Google Scholar
Henshaw, FO (2008) Varietal differences in physical characteristics and proximate composition of cowpea (Vigna unguiculata). World Journal of Agricultural Sciences 4: 302–306.Google Scholar
Holland, JB (2006) Estimating genotypic correlations and their standard errors using multivariate restricted maximum likelihood estimation with SAS Proc MIXED. Crop Science 46: 642–654.Google Scholar
Ibro, G, Lowenberg-DeBoer, J and Fulton, J (2005) Market value of cowpea protein level and cooking time in Niger. Proceedings of the First International Edible Legume Conference in Conjunction with the Fourth World Cowpea Congress. Durban: IELC, pp. 1–7.Google Scholar
Lin, MJY, Humbert, ES and Sosulski, FW (1974) Certain functional properties of sunflower meal products. Journal of Food Science 39: 368–370.Google Scholar
Mashi, DS (2006) Genetic studies on seed coat texture and cooking time in some varieties of cowpea (Vigna Unguiculata (L.) Walp). PhD Thesis, University of Jos, Jos, Nigeria. Google Scholar
Moura, JO, Rocha, MM, Gomes, RLF, Filho, FRF, Silva, KJD and Ribeiro, VQ (2012) Path analysis of iron and zinc contents and others traits in cowpea. Crop Breeding and Applied Biotechnology 1: 245–252.Google Scholar
Nielsen, SS, Brandt, WE and Singh, BB (1993) Genetic variability for nutritional composition and cooking time of improved cowpea lines. Crop Science 33: 469–472.Google Scholar
Obigbinde, AO and Akinyele, IO (1983) Oligosaccharide content of 20 varieties of cowpea in Nigeria. Journal of Food Science 48: 1250–1252.CrossRefGoogle Scholar
Oboh, G (2006) Antioxidant properties of some commonly consumed and underutilized tropical legumes. European Food Research and Technology 224: 61–65.CrossRefGoogle Scholar
Oboh, HA, Muzquiz, M, Burbano, C, Cuadradoa, C, Pedrosaa, MM, Ayeta, G and Osagie, AU (1998) Anti-nutritional constituents of six underutilized legumes grown in Nigeria. Journal of Chromatography A 823: 307–312.CrossRefGoogle ScholarPubMed
Ogun, PO, Markakis, P and Chenoweth, W (1989) Effect of processing on certain antinutrients in cowpeas (Vigna unguiculata). Journal of Food Science 54: 1084–1085.Google Scholar
Onyenekwe, PC, Njoku, CC and Ameh, DA (2000) Effect of cowpea (Vigna unguiculata) processing methods on flatus causing oligosaccharides. Nutrition Research 20: 349–358.Google Scholar
Pereira, EJ, Carvalho, LMJ, Dellamora-Ortiz, GM, Cardoso, FSN, Carvalho, JLV, Viana, DS, Freitas, SC and Rocha, MM (2014) Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil. Food Nutrition Research 58: 20694.Google Scholar
Phillips, RD and Abbey, BW (1989) Composition and flatulence-producing potential of commonly eaten Nigerian and American legumes. Food Chemistry 33: 271–280.Google Scholar
Prinyawiwatkul, W, Beuchat, LR, McWatters, KH and Phillips, RD (1996) Changes in fatty acid, simple sugar, and oligosaccharide content of cowpea (Vigna unguiculata) flour as a result of soaking, boiling, and fermentation with Rhizopus microsporus var. oligosporus . Food Chemistry 57: 405–413.CrossRefGoogle Scholar
Singh, J (2012) Non-nutritive bioactive compounds in pulses and their impact on human health: an overview. Food and Nutrition Sciences 3: 1664–1672.CrossRefGoogle Scholar
Sosulski, FW and Holt, NW (1980) Amino acid composition and nitrogen-to-protein factors for grain legumes. Canadian Journal of Plant Science 60: 1327–1331.Google Scholar
Tchiagam, J-BN, Bell, JM, Nassourou, AM, Njintang, NY and Youmbi, E (2011) Genetic analysis of seed proteins contents in cowpea (Vigna unguiculata L. Walp.). African Journal of Biotechnology 19: 3077–3086.Google Scholar
Tshovhote, NJ, Nesamvuni, AE, Raphulu, T and Gous, RM (2003) The chemical composition, energy and amino acid digestibility of cowpeas used in poultry nutrition. South African Journal of Animal Science 33: 65–69.CrossRefGoogle Scholar
Vaintraub, IA and Lapteva, N (1988) A colorimetric determination of phytate in unpurified extracts of seed and the products of their processing. Analytical Biochemistry 175: 227–230.Google Scholar
Wang, N, Lewis, MJ, Brennan, JG and Westby, A (1997) Effect of processing methods on nutrients and anti-nutritional factors in cowpea. Food Chemistry 58: 59–68.Google Scholar
Supplementary material: File

Muranaka supplementary material

Table S1

Download Muranaka supplementary material(File)
File 51 KB