Improved varieties of cowpea (<em>Vigna unguiculata </em>(L.) Walp) for eradication of malnutrition

Abstract

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. This study investigated the physical and nutritional properties of improved cowpea varieties released in GBPUAT, Pantnagar. Five released varieties were analyzed for physical and chemical properties. The results showed that there were variations in seed weight as the values ranged between 10.0 and 18.0 g per 100 g seed weight. The protein content ranged from 22.51-29.6%. Contents of iron ranged from 5.10 to 9.68 (mg/100 g). Zinc content ranged from 2.54 to 5.59 (mg/100 g). The released 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.