Plant Breeding

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Browsing Plant Breeding by Subject "Cowpea"

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    Nutritional and Technological Characteristics of New Cowpea (Vigna unguiculata) Lines and Varieties Grown in Eastern Kenya
    (Scientific Research Publishing, 2020-05) Biama Peter K.; Faraj Abdul K.; Mutungi Christopher M.; Osuga Isaac N.; Kuruma Rose W.
    Protein sources in the diet of people living in semi-arid land of Kenya are lacking and if available it is costly to them. In terms of safe food and a healthy food supply, cowpeas (Vigna unguiculata.) are a significant source of protein, carbohydrates, and minerals especially for poor populations in the Kenya, it is said to be poor man’s meat. The aim of this study was to determine nutritional composition of newly bred ten cowpea lines and five varieties commonly grown in Eastern Kenya of Kitui, Machakos and Makueni counties to understand their potential utilization in curbing rising food and nutrition insecurity in arid and semi-arid lands ASALs and in any other food applications in Kenya. The experiment was arranged in Completely Randomized Design (CRD) whereby proximate composition and minerals were determined using standard AOAC and AACC methods and technological characteristics checked using modified methods used by other researchers. Collected data were subjected to Analysis of Variance (ANOVA) using SAS (2006) version 9.1, mean separation was done using Tukey’s Honestly Significant Difference (HSD) method at 5% level of significance. Cowpeas composition ranged from 12.28% - 13.35% for moisture content, 49.37% - 55.74% for total carbohydrates, 2.99% - 3.34% for crude ash, 0.13% - 0.81% for crude lipids, 23.37% - 29.70% for crude protein and 1.40% - 4.34% for crude fibers. Cowpea samples recorded highest percentage of essential amino acids (60.71%) and non-essential amino acids (39.29%). Minerals ranged from 1.97 - 2.69 mg/100g for calcium, 3.23 - 3.90 mg/100g for magnesium, 205.53 - 223.30 mg/100g for sodium, 0.80 - 1.23 mg/100g for zinc, 1071.15 - 1152.62 mg/100g for potassium and 0.62 - 1.06 mg/100g for phosphorus. For technological properties, lines absorbed water equivalent to their weights and they were comparable to varieties grown in the region. From the results it showed that cowpea line IT97K-1042-3, TEXAN PINKIYE, TX123, IT85F-867-5, IT82D-889-1 and IT82D-889 have desirable attributes such as high crude protein contents, good water absorption capacities and volumetric expansion. They compared well with existing K80 variety. These cowpea lines could possibly be bred and combined into a single cowpea line and further improved by breeders to have other good properties such as higher levels of water absorption during soaking hence reduced cooking times. Therefore, this work has shown that cowpea lines developed can be used as food security crop, industrial food applications and enriching foods of low protein like in complementary foods for healthy food supply in Eastern Kenya.
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    Publication
    The Kenya Cereals Enhancement Programme -Climate-resilient agricultural livelihoods (kcep-cral): Cowpea extension manual
    (Kenya Agricultural and Livestock Research Organization, 2021-04) Kuruma, R.W.; Macharia D.; Waithaka M.; Otipa M.; Amata, R.; Too A.; Esilaba A. O.; Nyongesa D.; Okoti M.; Mutuma E.; Kathuku-Gitonga A.N.; Mutisya D.; Njunie M.; Muli B.; Karanja J. K.; Wasilwa L.
    Cowpea Vigna unguiculata (L.) Walp. is an important grain legume in the farming systems of Kenya since it is a major source of dietary protein and income for the people. The crop is usually grown at subsistence level as an intercrop with maize, sorghum, millet and/or cassava. It also play an important role in soil fertility improvement, suppression of weed, supply of vegetables and dry grain after maturity. Cowpea rank second to beans in importance as vegetable protein food crops. It is consumed in the form of whole leaves or dried grains. The mean crude protein levels of leaves, grains and crop residues are 32 -34%, 23 – 35%, and 11 – 12% respectively. Cowpea is mainly grown as a green leafy vegetable in Western Kenya and for grain in the dry lands of Eastern, Coast and Nyanza regions. Cowpea grown as a vegetable requires rich soils and high rainfall. In contrast, cowpea grown for grain requires low rainfall and high temperature. About 85% of total area under cowpea production in the eastern region of Kenya, is under intercropping systems with maize and or cassava. Despite cowpea importance, its yields have remain low, or even declined. Low yields result from low soil fertility, poor agronomic practices, pest, diseases and poor postharvest management. Use improved and good crop management options could greatly reduce losses. The grain is rich in protein, up to around 30% in some varieties. It also has micronutrients such as iron and zinc, which are necessary for healthy living. Women particularly value cowpea, which helps to bridge the “hunger months” prior to the main cereal harvest and also a source of cash to the rural and urban households. Relative to other grain legumes and vegetable crops, cowpea possess multiple advantages for farmers. Cowpea is tolerant to drought and high temperatures as compared to other grain legumes. It is able to capture atmospheric nitrogen, providing symbiotic nitrogen fixation and hence improving soil fertility. Cowpea is cultivated with other crops as it tolerates shade and also covers the ground quickly, preventing erosion. It is thus a valuable component of farming systems in areas where soil fertility is limiting. It is intercropped with cereals in rotation.