Abstract
Cowpea is cultivated on more than 11 million hectares with a worldwide production of 5.4 million tons of dried seeds. Cowpea is an affordable source of protein, which is used as an alternative to soybean for people who are allergic to soybean protein. The aim of this research was to assess the variability of the total seed protein content in cowpea. Eleven Arkansas breeding lines were used in this study. Field experiment design was a randomized complete block design (RCBD) with 2 blocks, and conducted in three different locations within Arkansas State (Fayetteville, Alma, and Hope) in 2015. A standard chemical protocol was performed involving an analysis of the total nitrogen by combustion using an Elementar Rapid N III instrument to estimate the protein content. The average protein content was 25.4%, and ranged from 23.7% to 27.4% with a standard deviation of 1.9%. The significant effects of genotype, environment (location), and genotype by environment were observed for the total seed protein content in cowpea. The broad sense heritability (H2) for cowpea seed protein was estimated to be 57.8% based on the eleven cowpea genotypes studied. The cowpea lines, “Early Scarlet” and 09-204 had the highest seed protein content with 27.4% and 26.9% dried seed weight, respectively. This study provides valuable information on cowpea protein content for breeders to select and utilize those breeding lines with high seed protein content to develop new high protein cowpea cultivars.
Highlights
Cowpea [Vigna unguiculata (L.) Walp.] serves multiple purposes for human life
Cowpea is an affordable source of protein, which is used as an alternative to soybean for people who are allergic to soybean protein
This study provides valuable information on cowpea protein content for breeders to select and utilize those breeding lines with high seed protein content to develop new high protein cowpea cultivars
Summary
Cowpea [Vigna unguiculata (L.) Walp.] serves multiple purposes for human life. It can be consumed as dry seeds and a vegetable, or used as a cover crop [1] [2]. Cowpea seed grain is used for human consumption as an affordable source of protein and constitutes a supplement fodder to cereal for livestock [4] [5] [6]. A study carried out by Kushwaha and Kumar [7] stated that cowpea flour can be used to develop high protein biscuits, which would help enhance the nutritional quality of food. The good functional properties of cowpea protein provide plant protein source for people who are suffering allergies to soybean protein
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