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Agritech, 2012 Meat analog is usually made of soybean protein. The local legumes (i.e. cowpeas) could be used as the source of protein that substitute soybean protein for meat analog raw material.
Eri Yusniardi, Bayu Kanetro, Agus Slamet
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Indonesian Food and Nutrition Progress, 2023 Cowpea has high protein content which makes it is potential to be utilized as a protein isolate. However, cowpeas contain some anti-nutritional compounds which can lower the nutritional quality of the cowpeas.
Bambang Dwi Wijatniko +3 more
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Expression of Bottom Component RNA of Cowpea Mosaic Virus in Cowpea Protoplasts [PDF]
Journal of Virology, 1980 Upon inoculation of cowpea protoplasts with the bottom component of cowpea mosaic virus, at least six virus-induced proteins (with sizes of 170, 110, 87, 84, 60, and 32 kilodaltons) are synthesized, but not the capsid proteins (37 and 23 kilodaltons). These bottom-component-induced proteins were studied with respect to their genetic origin
Rezelman, G. +2 more
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Morpho -genetic variability in F 2 progeny cowpea genotypes tolerant to bruchid (Callosobruchus maculatus) [PDF]
Journal of Agricultural Sciences (Belgrade), 2019 Callosobruchus maculatus Fab. is a major threat to cowpea production reducing the quality, quantity and market value of cowpea grains. A cheap and easy identification method would be a valuable tool in identifying and breeding resistant genotypes in the ...
Amusa Oluwafemi D. +4 more
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Agronomic and Nutritional Perspectives on Vegetable Crops in Africa
AgriFood: Journal of Agricultural Products for Food, EarlyView.Vegetable production plays a key role in food security, nutrition, and livelihoods across Africa. Moreover, African indigenous vegetables emerge as underutilized yet highly valuable crops, rich in macro‐ and micronutrients, as well as bioactive compounds with an array of health benefits.
Đorđe Vojnović +4 more
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Association studies and legume synteny reveal haplotypes determining seed size in Vigna unguiculata
Frontiers in Plant Science, 2013 Highly specific seed market classes for cowpea and other grain legumes exists because grain is most commonly cooked and consumed whole. Size, shape, color, and texture are critical features of these market classes and breeders target development of ...
Mitchell R Lucas +7 more
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DNA Nanotechnology Meets Peptide and Protein Self‐Assembly
Chemistry – A European Journal, EarlyView.Combining DNA nanotechnology with peptide and protein assembly provides complementary platforms for the rational engineering of functional biomaterials. This Perspective discusses the emerging field of self‐assembling DNA‐peptide and DNA‐protein hybrid systems that combine the structural precision and programmability of DNA nanotechnology with the ...
Marcel Hanke +4 more
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, 2015 Series ISSN: 2363-8478 ; Cowpea, Vigna unguiculata, is an important grain legume adapted to the sub-Saharan Africa (SSA) where it contributes to the nutrition, health, and income of rural and suburban inhabitants. It is indigenous to SSA with both cultivated and wild relatives distributed across the whole subregion.
Boukar, O. +8 more
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The influence of seed coat and cotyledon structure on cooking characteristics of cowpeas [PDF]
, 2011 Dissertation (MSc)--University of Pretoria, 2010.Cowpea (Vigna unguiculata L. Walp) is an important legume mainly used for human consumption worldwide, particularly in developing countries.
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Exploring the benefits of inoculated cowpeas under different climatic conditions in Namibia
Scientific Reports, 2023 Cowpeas (Vigna uniculata L. Walp) are grown by many smallholder farmers in sub-Saharan Africa for food and their ability to fix nitrogen even under stress.
Livia Rasche +9 more
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