Abstract
Cowpea is one of the major sources of plant protein in Nigeria. The nutritional value of cowpea has long been recognized in Africa. This study was conducted to examine the influence of mutation induction on nutritional quality of cowpea. Dry sample of cowpea ‘IT84S 2246 D’ mutants and the non irradiated parent were ground to fine powder and used for proximate analyses in three experiments. Data were collected on dry weight basis on crude fat, crude fibre, crude protein, tannin, dry matter, moisture content and ash content. Results from the proximate analysis showed significant variation between the plant types for all parameters except crude fibre content. Mutant 7 which has the highest protein content (31.06%) and the least ash content (3.50%) and mutant 14 which has high dry matter (95.06%) and the least moisture content (4.91%) are much better than the parent. They are therefore recommended for inclusion in cowpea breeding program for improved seed quality. Crude protein content was significantly negatively correlated with ash and tannin contents. These are indices of improved seed quality in cowpea mutants. Key words: Cowpea, mutants, proximate analyses, nutritional composition.
Highlights
Cowpea, Vigna unguiculata (L.) Walp, is an important food legume crop in Africa
The crude fat content of mutants obtained in this study compares favourably with those obtained in commercial varieties
Significant genetic variability was created among the putative mutants with respect to their chemical components
Summary
Vigna unguiculata (L.) Walp, is an important food legume crop in Africa. It is one of the five recognized sub-species cultivated in the genus Vigna, and the most widespread and economically important (Summerfield et al, 1974). The economic and nutritional value of cowpea to man has long been recognized in Africa (Aykroyd and Doughty, 1964). It is an important source of inexpensive protein and calories for many people in the semi-arid areas of West and Central Africa. All the plant parts of cowpea used for food are nutritious, providing 23 to 25% protein, vitamins and minerals. It is a high value crop, contributing significantly to farmer's income in most rural societies (Ogunwolu, 1990)
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