The cowpea (Vigna unguiculata) is an annual herbaceous legume from the genus Vigna. Anthracnoses (Colletotrichum lindemuthianum) is a serious disease in cowpea growing areas and occurs as pre-harvest as well as post-harvest brown to black spots appear on the leaves. Neem oil at d...
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Research Article10.9734/mrji/2024/v34i101493
Clement C. Ezegbe, Felix E. Okpalanma, Sunday K. Okocha, Eunice N. Odoh, Josephine C. Ohuche, Sylvester N. Orjiakor & Johnwilfred C. Ndulue·Asian Food Science Journal·2024
Aims: This study investigated the physicochemical and sensory properties of biscuits made from a composite flour of wheat and fermented cowpea hull. Study Design: Mixture Design was adopted for this study. Place and Duration of Study: Department of Food Science and Technology, N...
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Research Article10.9734/afsj/2024/v23i8736
Complementary foods were formulated from blends of maize, cowpea and orange fleshed sweet potatoes (OFSP). Five different blends of flour were formulated with the substitution with cowpea flour at 5-30%, and OFSP substitution at 5-20% while 100% maize flour was used as the contro...
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Research Article10.9734/afsj/2023/v22i2619
There are many management methods for nutrient which can be specifically applied in farming systems. Integrated nutrient management (INM) generally denotes the combined use of organic and chemical fertilizers for producing crops in a sustainable manner and to maintain soil fertil...
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Research Article10.9734/ijecc/2021/v11i1130526
High temperature stress severely interrupts the physiological and biochemical functions in plants which hinders the growth, development and productivity of cowpea. The present study evaluates the potential roles of Naphthalene Acetic Acid and Brassinolide for mitigating the adver...
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Research Article10.9734/ijecc/2021/v11i1030500
Dabuwa is a dried stiff porridge made from fonio and maize in the ratio of 1:3, beef fat and spiced with fresh onion and caraway (black) seeds. It is a popular food indigenous to the Shuwa Arab nomads of North-eastern Nigeria. An attempt was made to modify dabuwa not only from ma...
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Research Article10.9734/afsj/2021/v20i830326
The objective of this study was to determine the functional and pasting properties of composite flours from Triticum durum (wheat), Digitaria exilis (acha), Vigna unguiculata (cowpea) flours and Moringa oleifera leaf powder. The flour samples were mixed in a four by four factoria...
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Research Article10.9734/afsj/2020/v19i230237
Issoufou Amadou, Oumarou S. Samna, Mahamadou E. Gounga, Mounkaila A. Hassane & Abdoul-Aziz Saidou·Asian Food Science Journal·2020
In Niger, there is a rich diversity of food processing sits from cowpea (Vigna unguiculata). Like most processed products, beroua or cowpea couscous is produced using artisanal processes. It is originated from the people of Arawa (Dogondoutchi). This transformation spread to the...
Open access
Research Article10.9734/afsj/2020/v19i130228
Ibrahim Fofana, Kouamé Olivier Chatigre, N’guessan Verdier Abouo & Godi Henri Marius Biego·Asian Food Science Journal·2019
Aims: To assess the effectiveness of triple bagging systems with or without Lippia multiflora leaves on the vitamin-quality of cowpea seeds during storage. Methodology: Cowpea seeds that have undergone any treatment were collected from producer in the southwest of Côte d’Ivoire....
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Research Article10.9734/afsj/2019/v12i430090
Mahan Makado Romuald, Konan N’Guessan Ysidor, Sidibe Daouda, Coulibaly Adama & Biego Godi Henri Marius·Annual Research & Review in Biology·2016
This study aimed to evaluate mineral composition in the flour processed from new shoot tubers of Palmyra (B. aethiopum), and the powders of Moringa (M. oleifera) leaflets and Cowpea (V. unguiculata) beans for improving their valorization. Palmyra tubers and Cowpea beans were boug...
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Research Article10.9734/ARRB/2016/28729
This study was conducted to investigate effects of fermentation and extrusion on the chemical and sensory properties on blends of unripe plantain flour and cowpea flours. Three ratios (100:0, 80:20 and 60:40) of unripe plantain and cowpea flour were fermented and extruded. A tota...
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Research Article10.9734/BMRJ/2016/23495
Field study was conducted during the rainy seasons (July-November) of 2007, 2008, 2009 and 2010 at the Research Farm of the International Institute of Tropical Agriculture (IITA) Minjibir, Kano State, Nigeria; to compare responses of six cowpea varieties to tillage. The treatment...
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Research Article10.9734/ARRB/2015/11649
Aims: This study was undertaken to assess the influence of seed treatment (soaking in water) on nutritional and microbiological composition of two cowpea cultivars. Place and Duration of Study: Laboratory of Food Biochemistry and Tropical Products Technology, and the laboratory o...
Open access
Research Article10.9734/BMRJ/2013/2511