Field assessment of yield and its contributing traits in cowpea treated with lower, intermediate, and higher doses of gamma rays and sodium azide

Across the globe, plant breeders of different organizations are working in collaboration to bring preferred traits to crops of economic importance. Among the traits, "high yielding potential" is the most important as it is directly associated with food security and nutrition, one of the sustainable development goals. The Food and Agriculture Organization acknowledges plant breeders' role and efforts in achieving local and global food security and nutrition. Recognizing the importance of pulses and increasing pressure on food security, the United Nations General Assembly declared 2016 the "International year of Pulses" owing to their preferred traits such as climate change resilience, wide adaptability, low agriculture input, and protein- and nutrient-rich crops. Keeping all these developments in consideration, we initiated an induced mutagenesis program by treating cowpea (Vigna unguiculata L. Walp.) with different doses of gamma rays and sodium azide aiming to enhance the yielding potential of an otherwise outstanding variety viz., Gomati VU-89 and Pusa-578. We noticed a substantial increase in mean values of agronomic traits in putative mutants raised from seeds treated with lower and intermediate doses of mutagens. Statistical analysis such as correlation, path, hierarchical clustering analysis (HCA), and principal component analysis (PCA) were used to assess the difference between mutagenized and control populations. A significant and positive correlation of yield with yield-attributing traits was recorded. However, among all the yield attributing traits, seeds per pod (SPP) depicted the maximum direct impact upon yield, and therefore, working on this trait may yield better results. A widely used PCA revealed 40.46% and 33.47% of the total variation for var. Gomati VU-89 and var. Pusa-578, respectively. Cluster analysis clustered treated and control populations into separate clusters with variable cluster sizes. Cluster V in the variety Gomati VU-89 and cluster V and VI in the variety Pusa 578 comprised of putative mutants were higher yielding and hence could be recommended for selection in future breeding programs. We expect to release such mutant lines for farmer cultivation in Northern parts of India depending on the performance of such high-yielding mutant lines at multilocations.

Determination of the Sensory Characteristics of Traditional and Novel Fortified Blended Foods Used in Supplementary Feeding Programs

Despite the wide use of traditional non-extruded fortified blended foods (FBFs), such as corn soy blend plus (CSB+), in supplementary feeding programs, there is limited evidence of its effectiveness on improving nutritional outcomes and little information on actual sensory properties. Fifteen novel extruded FBFs were developed with variations in processing and ingredients in order to improve the quality of food aid products based on the Food Aid Quality Review (FAQR) recommendations. Descriptive sensory analysis was performed to determine the effects of the processing parameters and ingredients on the sensory properties of traditional and novel FBFs. The extrusion process affected the aroma and flavor of the tested products. Novel FBFs from the extrusion process had more pronounced toasted characteristics, probably because of the high temperature used during extrusion. The ingredient composition of the FBFs also had a significant impact on the sensory properties of the products. The addition of sugar to novel FBFs leads to a significant increase in sweetness, which could improve acceptance. The level of lipids in binary blends appeared to be mainly responsible for the bitterness of the product. In addition, legumes, which were a primary ingredient, contributed to the beany characteristics of the products. The higher amounts of legume used in the formulations led to beany characteristics that could be perceived from the products and could be a negative trait depending on consumers' prior use of legume-based products.

Cowpea: an overview on its nutritional facts and health benefits

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.

Cowpea (Vigna unguiculata L. Walp), a renewed multipurpose crop for a more sustainable agri-food system: nutritional advantages and constraints

The growing awareness of the relevance of food composition for human health has increased the interest of the inclusion of high proportions of fruits and vegetables in diets. To reach the objective of more balanced diets, an increased consumption of legumes, which constitutes a sustainable source of essential nutrients, particularly low-cost protein, is of special relevance. However, the consumption of legumes also entails some constraints that need to be addressed to avoid a deleterious impact on consumers' wellbeing and health. The value of legumes as a source of nutrients depends on a plethora of factors, including genetic characteristics, agro-climatic conditions, and postharvest management that modulate the dietary effect of edible seeds and vegetative material. Thus, more comprehensive information regarding composition, especially their nutritional and anti-nutritional compounds, digestibility, and alternative processing procedures is essential. These were the challenges to write this review, which focusses on the nutritional and anti-nutritional composition of Vigna unguiculata L. Walp, an emerging crop all over the world intended to provide a rational support for the development of valuable foods and feeds of increased commercial value. © 2016 Society of Chemical Industry.

Application and opportunities of pulses in food system: a review

Pulses are highly nutritious seeds of pod-bearing leguminous plants, specifically dry peas, lentils, and chickpeas. US farmers harvest about 2.6 million pounds of pulses every year but 75% of this is being exported internationally because of its increased consumption in the developing countries. In the current scenario, increasing costs of production, bad economy, and fluctuating food commodity prices have made a strong case for US producers to seek opportunities to increase domestic consumption of pulses through value-added products. Pulses are the richest sources of plant proteins and provide approximately 10% of the total dietary requirements of the proteins world over. Pulses are also high in dietary fibers and complex carbohydrates leading to low GI (glycemic index) foods. Pulses help to lower cholesterol and triglycerides as leguminous fibers are hypoglycosuria because of consisting more amylose than amylopectin. Pulses provide tremendous opportunities to be utilized in the processed foods such as bakery products, bread, pasta, snack foods, soups, cereal bar filing, tortillas, meat, etc. These show excellent opportunities in frozen dough foods either as added flour or as fillings. Pulses in view of their nutrient profile, seem to be ideal for inclusion in designing snack foods, baby, and sports foods.

Akara Ogbomoso: microbiological examination and identification of hazards and critical control points

Akara Ogbomoso was examined toward the establishment of hazard analysis and critical control point (HACCP). The akara was produced in residential buildings with the attendant consequence of contamination. There was ample growth of aerobes, coliforms, staphylococci, Shigella and yeast/mold from the samples, water and cowpea pastes. Microbial contaminations occur through the processing, which can be corrected through education by adopting good hygienic and manufacturing practices. The critical control points were identified as frying, storage and refrying. It may be heated in the microwave for 10 s before consumption. Akara, prepared in the laboratory through the implementation of HACCP was not contaminated. Several bacterial isolates, namely; Escherichia coli, Staphylococcus aureus, Staphylococcus epidermidis, Citrobacter freundii, Serratia marcescens, Proteus vulgaris, Bacillus cereus, Streptococcus pyogenes, Bacillus sp. and Shigella sp., showed multiple resistance to antibiotics ranging from two to nine. Seven strains were not resistant to the antibiotics, while five were resistant to one type of antibiotic.

High-performance liquid chromatography determination of phenolic constituents in 17 varieties of cowpeas

Seventeen varieties of cowpeas grown in Arkansas were analyzed for their phenolic constituents using high-performance liquid chromatography (HPLC). Protocatechuic acid was identified as the major phenolic acid present in esterified forms. The amount of protocatechuic acid increased from trace-3.6 to 9.3-92.7 mg/100 g of flour in the 17 varieties of cowpeas after hydrolysis. Six other phenolic acids, including, p-hydroxybenzoic acid, caffeic acid, p-coumaric acid, ferulic acid, 2,4-dimethoxybenzoic acid, and cinnamic acid, were also identified. These phenolic acids were evenly distributed mainly in free acid forms at <7 mg/100 g of flour. Total phenolic contents determined using Folin-Ciocalteu's reagent were largely different among the 17 varieties, ranging from 34.6 to 376.6 mg/100 g of flour. A comparison of the HPLC chromatograms of the 17 cowpea phenolics before and after alkali hydrolysis indicated the conversion of a pattern with evenly distributed peaks to one with a single major peak for protocatechuic acid, suggesting that the chromatograms before hydrolysis better represent the identities of the cowpea varieties.

Cowpea flour: a potential ingredient in food products

Cowpeas (Vigna unguiculata L. Walp) are an important grain legume in East and West African countries as well as in other developing countries. The U.S. is the only developed country producing large amounts of cowpeas. High protein (18 to 35%) and carbohydrate (50 to 65%) contents, together with an amino acid pattern complementary to that of cereal grains, make cowpeas potentially important to the human diet from a nutritional standpoint. Despite their potential as an inexpensive source of protein and energy, cowpeas are underutilized in the U.S. and other industrialized countries. A simple technology for preparing cowpea flour would stimulate increased consumption of this legume. This paper reviews the status of cowpea flour production technologies and uses of cowpea flour in various food products.