Cowpea Varieties
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2021 ◽  
Vol 26 (02) ◽  
pp. 270-276
Author(s):  
Joseph Nwafor Akanwe Asiwe

Crop yields are declined due to low soil fertility, insufficient soil water availability and poorly managed cropping systems in Limpopo province of South Africa. Phosphorus (P) is a major essential nutrient element required by crops for enhanced growth and development. Interactions between different rates of P fertilization and strip intercropping system have not been studied in detail under rainfed conditions in semi-arid region of Limpopo province. Therefore, this study was conducted to assess the performance of four cowpea varieties at four levels (0, 15, 30, 45 kg P ha-1) of P fertilization in a cowpea-maize intercropping system in a split-split plot design during two seasons. Significant interactions were obtained between variety and phosphorus application as well as variety and cropping system for 90% physiological maturity, root mass and grain yield in both seasons. P levels significantly influenced and enhanced grain yield, land equivalent ratio, profit and benefit cost ratio achieved. PAN311 and TVu13464 matured earlier across P levels and they were selected promising cowpea varieties based on their early maturity and high yield. Land equivalent ratio values were greater than 1.0, which indicated performance and advantage of an intercropping system over monocropping system in land utilisation. The optimum P level for cowpea-maize strip intercropping was at 30 kg P ha-1 based on yield and financial return. The results showed that P application enhanced the productivity of the cowpea varieties in cowpea-maize strip intercropping in the semi-arid environment of Limpopo province. © 2021 Friends Science Publishers


2021 ◽  
Vol 19 (1) ◽  
pp. 110-119
Author(s):  
D.J. Nwosu ◽  
C. Nwadike

Hybridization programmes that potentially exploit the variability existing in the wild germplasm of Vigna unguiculata L. Walpers could be of great potential for the future of plant breeding. Bearing this in mind, four cultivated cowpea varieties (Achi shuru, Ife Brown, Kanannado and Zebra bean) were crossed to two of their wild relatives: subsp. dekindtiana var. pubescens and subsp. unguiculata var. spontanea to ascertain the cross compatibility, reproductive potential and possible heterosis in the F1 generations. Results showed that the cultivated varieties hybridized relatively well with their wild relatives showing pod set range of 42.9% to 52.3% in crosses with subsp. dekindtiana var. pubescens and 40.0% to 52.0% in crosses with subsp. unguiculata var. spontanea. The F1 hybrid plants showed high heterosis in plant height, number of leaves per plant, number of flowers per plant, number of pods per plant and percentage pod set. They also produced viable seeds for F2 generations. These results are indications of a good reproductive potential of the hybrids thus making the wild relatives, good sources of important gene pool for the improvement of the cultivated populations.


LWT ◽  
2021 ◽  
pp. 112191
Author(s):  
Kolawole O. Falade ◽  
Oluwasanmi G. Adeniyi
Keyword(s):  

Author(s):  
N. Senthilraja ◽  
P.S. Patel

Background: Cowpea is an excellent host for Callasobruchus maculatus (F.). These beetles cause havoc in stored cowpea. They have the habit of cementing their eggs to the surface of the host seeds. Hence, the present study was aimed to the find the influence of morphological characters of cowpea varieties/genotypes on oviposition of the pulse beetle. Methods: The ovipositional preference of C. maculatus on 14 cowpea varieties/genotypes was studied under the free choice condition and the data thus obtained were correlated with the morphological characters like seed shape, colour and texture. Result: Each variety/genotype had a significant effect on egg laying by C. maculatus. Significantly least oviposition was noticed in GC 3 (35.33 eggs), having a rough testa texture and greater number of eggs were found on GC 1612 (117.33 eggs) having smooth texture. The pulse beetle preferred smooth textured seeds for egg laying irrespective of its shape and colour. This was again confirmed by one of the genotypes GC 1702, which belongs to the Holstein group based on the eye pattern of the cowpea, in this genotype the pulse beetle preferred to lay eggs on the smooth brown portion surrounding the hilum than the wrinkled white portion.


2021 ◽  
Vol 21 (02) ◽  
pp. 17509-17528
Author(s):  
A Timitey ◽  
◽  
L Adinsi ◽  
YE Madodé ◽  
F Cissé ◽  
...  

In West Africa, cowpea is processed into several end-products among which the most consumed in Mali is a steamed granulated product known as cowpea couscous or Shô basi, in Bambara. Organoleptic properties ofShô basi are variable, probably as a consequence of the diversity of the practices of production. This study aims at determining these practices, their constraints and the physico-chemical characteristics of Shô basi as sold on Malian markets. A survey using focus group discussions, and involving eighteen (18) Shô basi production cooperatives, each gathering 8 to 32 members, was conducted in South Mali. The information collected was related to cowpea varieties used for production, flow diagrams, constraints of production, and quality criteria of the end-products. Eighteen (18) Shô basi samples were collected from the interviewed groups and used for the determination of the physical and chemical properties of Shô basi. Results showed that most of the processors were married, non or moderately literate and aged between 20 and 59 years women. The main cowpea varieties used for the production are sangaraka and wilibali, both from the species Vigna unguiculata. Both varieties of cowpea are characterized by a white or cream color. Shô basi is produced using a single process with two major technological variants. One involves a wet total dehulling (VDT), whereas the second involves a dry partial dehulling (VDP) of cowpea seeds. Regardless of the technological variant and cowpea variety used, interviewees indicated that a good qualityShô basi must have a light color, a soft mouthfeel texture, a homogeneous granule size and lacking beany flavor. Protein(25,0g/100g) and polyphenol (24,3mg/100g)contents as well as swelling level were similar for Shô basi from both variants. However, Shô basi from technology involving partial dehulling (VDP) was less bright, richer in fiber and minerals, and contained more fine granules thanShô basi involving whole dehulling(VDT). Cowpea dehulling, flour granulation, steam cooking and drying are the mean constraints for quality standardization and large-scale production of Shô basi in Mali.


2021 ◽  
pp. 1-16
Author(s):  
Edward Martey ◽  
Prince M. Etwire ◽  
Desmond Sunday Adogoba ◽  
Theophilus Kwabla Tengey

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