Influence of Leaf Harvest on Seed Yield in Cowpea | Chapter 2 | Contemporary Research and Perspectives in Biological Science Vol. 1

The purpose of this study is to determine the period when leaf removal has less impact on pod production. The effect of defoliation on pod production was verified on three pure lines grown in the field. Cowpea is consumed from the seedling stage to the harvest (seedling, young leaves, young pods, immature pods, dry pods) and is used in several African dishes. In the Sudano-Sahelian zone of Chad, cereals are the basis of food. The diversification of this diet requires the introduction of foods rich in protein and minerals and justifies the quantitative improvement of the leaves and seeds of cowpeas. The experimental device is a split plot with three repetitions with the three genotypes that constitute the main treatments and the nine modes of defoliation. The analysis of variance in the collection data shows a significant difference between the average number of leaves per plant and the number of pods per plant depending on the number of leaf samples (p<0.05). The removal of 5 leaves at 40 days after emergence stimulates pod production. This stage seems to be the ideal stage of sampling. Flowers and immature pods require a maximum of nutrients during flowering and fruiting, and leaf sampling, the seat of synthesis of these nutrients, results in a decrease in the distribution of nutrients. The elaborate sap causes the fall of newly formed flowers and pods. Removing the leaves at this stage would allow farmers to have plenty of leaves and seeds in order to diversify their diet and in turn fight against malnutrition. However, this be extended to other agroecological, soil, and climatic conditions and include other varieties before generalizing.

 

Author (s) Details

Ange Ndogonoudji Alladoum
Department of Biology-geology, Faculty of Science and Technic, University of Sarh, Chad and Department of Life and Earth Sciences, Faculty of Science, University of Science and Technology of Ati, Chad.

 

Dona Adoum
Department of Life and Earth Sciences, Faculty of Science, University of Science and Technology of Ati, Chad.

 

Nassourou Maina Antoine
Department of Biological Sciences, Faculty of Science, University of Maroua, Cameroon

 

 

Jean Baptiste Tchiagam Noubissie
Department of Biological Sciences, Faculty of Science, University of Ngaoundere, Cameroon.

 

Please see the book here:- https://doi.org/10.9734/bpi/crpbs/v1/1952

Effects of Various Cooking Techniques on the Vitamin C Levels in Cowpea Vegetables (Vigna unguiculata) | Chapter 7 | Contemporary Research and Perspectives in Biological Science Vol. 6

Background: Vitamin C, also known as ascorbic acid, is a water-soluble vitamin required for several functions in the human body. Its chemical formula is C6H8O6. Vitamin C plays an important role in forming collagen, a protein that gives structure to bones, muscles, and blood vessels. Vitamin C is a water-soluble vitamin widely distributed in nature, mostly rich in fresh fruits and green leafy vegetables. The amount of Vitamin C in a given food depends on soil condition, climate in their area of growth, storage condition after harvest, and methods of preparation. A significant amount of Vitamin C in vegetables is lost during cooking, and there is still limited information on the impact of different cooking methods on the Vitamin C content in leafy vegetables such as cowpea (Vigna unguiculata).

Aim: This study aimed to determine the concentration of Vitamin C in cowpea vegetables when cooked using different cooking methods.

Methodology: Vitamin C concentration in a solution of cowpea vegetable cooked by different cooking methods (boiling, steaming and microwave methods) was determined by a redox titration using iodine in the presence of a starch indicator. This was conducted at Busi tema University, Faculty of Science and Education, Biology Laboratory in Uganda. The sample was titrated with 0.005 molar iodine solutions until the endpoint was reached (i.e., the point at which the stable traces of blue-black colour are formed due to the formation of iodine-starch complex) and the volume of the iodine solution (standard solution) used in the titration was recorded.

Results: The study shows that cooking cowpea vegetables using a microwave yields the highest concentration of vitamin C (154.8 mg/L), followed by steaming (142.9 mg/L) and boiling yielding the lowest concentration of vitamin C (130.4 mg/L).

Conclusion: The concentration of vitamin C obtained by the three methods of cooking cowpea vegetables has shown that the microwaving method of cooking yields the highest concentration of vitamin C followed by the steaming method and finally boiling. Further studies should be done to explain the variation of vitamin C concentration in cowpea vegetable when cooked using the above cooking methods. Similar studies should be conducted on other leafy vegetables which are potential sources of Vitamin C.

 

Author (s) Details

Emmanuel Odit
Department of Biology, Faculty of Science & Education, Busitema University, Uganda and Department of Professional Studies, Faculty of Education, Lira University, Uganda.

 

Denis Omara
Department of Biology, Faculty of Science & Education, Busitema University, Uganda and Uganda Research Unit, Medical Research Council/Uganda Virus Research Institute and London School of Hygiene and Tropical Medicine (MRC/UVRI & LSHTM), Uganda.

Richard Kifuko
Department of Biology, Faculty of Science & Education, Busitema University, Uganda.

Carol Kawuma
Department of Biology, Faculty of Science & Education, Busitema University, Uganda.

 

Please see the book here:- https://doi.org/10.9734/bpi/crpbs/v6/3307

Determination, Evaluation and Comparison of the Antioxidant Activities and Nutritional Composition of Cucurbita maxima and Vigna unguiculata Leaf Extracts | Chapter 09 | Emerging Challenges in Agriculture and Food Science Vol. 4

 Antioxidant properties and nutritional composition are important factors to consider when selecting vegetables for human consumption. Due to their numerous health benefits, leafy vegetables, in particular, are regarded as protective foods in the human diet. The goal of this study was to determine, assess, and compare the antioxidant activity and nutritional composition of Cucurbita maxima and Vigna unguiculata leaf extracts. The determination of the quantitative phytochemical composition of experimental plant extracts was also a goal of this study. Saponins (1.03 percent and 1.34 percent), tannins (3.49 percent and 2.60 percent), terpenoids (0.0 percent and 0.47 percent), flavonoids (2.81 percent and 4.11 percent), alkaloids (5.72 percent and 3.5 percent), and phenols (4.02 percent and 3.83 percent) were found in C. maxima and V. unguiculata, respectively. When ethanol leaf extract of V. unguiculata was compared to C. maxima, there was a significant (p=0.05) difference in radical scavenging activity. At 100mg/ml (range 0.40 to 0.5 absorbance) at 700nM, both plants' extracts showed good antioxidant reduction potential in FRAP. The flavonoid and phenolic content of extracts is thought to be responsible for their antioxidant properties. Crude protein (11.58 percent and 14.83 percent), crude fat (0.47 percent and 0.61 percent), ash (4.11 percent and 3.72 percent), crude fibre (6.95 and 4.68 percent), moisture (1.03 percent and 1.38 percent), and carbohydrate (75.86 percent and 74.78 percent) were found to be the nutrients for C. maxima and V. unguiculata, respectively. This demonstrates that the leaves provide energy to both people and animals. Furthermore, both plants contained high protein percentages that can be utilised to supplement other protein sources.

Author(S) Details

K. K. Sha’a
Department of Science Laboratory Technology, School of Science and Technology, Adamawa State Polytechnic, P.M.B. 2146, Yola, Nigeria.

View Book:- https://stm.bookpi.org/ECAFS-V4/article/view/6408