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Cowpea (Vigna unguiculata (L.) Walp) for food security: an evaluation of end-user traits of improved varieties in Swaziland

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Title Cowpea (Vigna unguiculata (L.) Walp) for food security: an evaluation of end-user traits of improved varieties in Swaziland
 
Creator Gondwe, T.
Alamu, Emmanuel Oladeji
Mdziniso, P.
Maziya-Dixon, B.B.
 
Subject cowpeas
food security
evaluation
drought tolerance
soil
grain
yields
nutritional requirements
 
Description Open Access Journal
Improved varieties have agronomic advantages over local varieties,but not much attention has been given to understand the nutritional content of the improved cowpea varieties released in Swaziland. This study investigated the physical and nutritional properties of improved cowpea varieties released in Swaziland. Five improved varieties (IT-04K-321-2, IT-97K-390-2, IT-18, IT-16, and IT-99K-494-6) and one local variety (Mtilane, as check) were analyzed for physical and chemical properties. The results showed that there were variations in seed weight as the values ranged between 12.5 and 18.5 g per 100 g seed weight. The protein content ranged from 25.38% to 27.56% with no significant difference (P 0.05) among the varieties. The improved varieties have high seed weight, which is an essential factor that farmers consider when choosing a variety to adopt. In terms of addressing nutritional security, the crop is suitable for addressing protein-energy malnutrition and formulating blends for baby foods in Swaziland.
 
Date 2019-11-05
2019-11-14T15:44:55Z
2019-11-14T15:44:55Z
 
Type Journal Article
 
Identifier Gondwe, T., Alamu, E.O., Mdziniso, P. & Maziya-Dixon, B. (2019). Cowpea (Vigna unguiculata (L.) Walp) for food security: an evaluation of end-user traits of improved varieties in Swaziland. Scientific Reports, 9(1), 1-6.
2045-2322
https://hdl.handle.net/10568/105741
https://doi.org/10.1038/s41598-019-52360-w
NUTRITION & HUMAN HEALTH
PLANT PRODUCTION & HEALTH
 
Language en
 
Rights CC-BY-4.0
Open Access
 
Format 1-6
application/pdf
 
Publisher Springer Science and Business Media LLC
 
Source Scientific Reports