ReviewFood science & nutrition2020
A review of the contribution of cowpea leaves to food and nutrition security in East Africa.
Review in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
23 citing papers in PubMed.
- Combining organic fertilizer with soil conditioner alleviates continuous cropping obstacles in protected cowpea by improving soil properties and microbiome.Scientific reports · 2025Article
- Effect of Weather Conditions on Phytochemical Profiles in Organically Grown Cowpea (Plants (Basel, Switzerland) · 2025Article
- Evaluating the Toxicity of Synthetic Hydroxyapatite Nanoparticles (HAPNPs) against Pulse Beetle,ACS omega · 2025Article
- Maximizing Photosynthesis and Plant Growth in African Legumes Through Rhizobial Partnerships: The Road Behind and Ahead.Microorganisms · 2025Review
- Cowpea (Frontiers in plant science · 2025Review
- Effects of different processing methods on the functional, nutritional, and physicochemical profiles of cowpea leaf powder.Journal of food science · 2024Article
- Article
- Influence of Blanching Time on the Phytochemical and Nutritive Value of Cowpea (International journal of food science · 2024Article
- Effects of food price on nutrition outcomes among women in Nigeria.Food science & nutrition · 2024Article
- A Genome-Wide Association Study Reveals Region Associated with Seed Protein Content in Cowpea.Plants (Basel, Switzerland) · 2023Article
- Gender trait preferences among smallholder cowpea farmers in northern Ghana: lessons from a case study.Frontiers in sociology · 2023Article
- Improvement in cowpea varietyHeliyon · 2022Article
- Co-Inoculation withPlants (Basel, Switzerland) · 2022Article
- Breeding of Vegetable Cowpea for Nutrition and Climate Resilience in Sub-Saharan Africa: Progress, Opportunities, and Challenges.Plants (Basel, Switzerland) · 2022Review
- Consumer demand for novel fruit and vegetable products with extended shelf lives in East Africa: a multinational multi-product analysis.Public health nutrition · 2022Article
- Genetic variability, heritability and correlation analysis among maturity and yield traits in Cowpea (Heliyon · 2021Article
- Comparative profiling of lactic acid bacteria isolates in optimized and spontaneous fermentation of cowpea leaves.Food science & nutrition · 2021Article
- Review
- Constraints and Prospects of Improving Cowpea Productivity to Ensure Food, Nutritional Security and Environmental Sustainability.Frontiers in plant science · 2021Review
- Potential Role of African Fermented Indigenous Vegetables in Maternal and Child Nutrition in Sub-Saharan Africa.International journal of food science · 2021Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cowpea leaf is among the African indigenous vegetables that have been recommended for possible alleviation of food and nutrition insecurity in sub-Saharan Africa (SSA). The vegetable is rich in micronutrients including iron and vitamin A whose deficiencies are prevalent in SSA. Considering the limitation of seasonal availability, preservation techniques have been adopted to enhance availability with little success. This review aims at highlighting the contribution of cowpeas leaves to food and nutrition security as well as research gaps that must be addressed to promote the utilization of value-added forms that would have extended effect of improving its production and consumption. It was found that preserved and fresh cowpea leaves were rich in beta-carotene and iron in the ranges of 0.25-36.55 and 0.17-75.00 mg/100 g dry weight, respectively. The proportion of rural households incorporating the vegetable in its various forms in the region can be as high as 30%. With adequate utilization, the vegetable provided up to ≥ 75% and 25% of RDAs for vitamin A and iron, respectively, of children aged 4-8. However, the utilization of preserved forms faced a limitation for a deviation of up to 30% in their sensory scores and decreased nutrient content as compared to the fresh ones hugely hindered their market penetration. Utilization of novel processing techniques incorporating concept of hurdle technology can help address these quality losses. In conclusion, preservation of cowpea leaves should seek not only to enhance the shelf-life, but also to enhance acceptability of the products with a view of increased utilization.
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