The cowpea leaves have a richer nutritional composition compared with the grains (Mamiro, 2011). The two lateral leaves are asymmetrical, and the terminal leaf is symmetrical. The stems of cowpea are striate, smooth or slightly hairy. Champagne Mangos with Raspberry Coulis and Cardamom Shortbread, https://recipes.fandom.com/wiki/DRIED_COWPEA_LEAVES?oldid=498524. Cowpea and bean are the most consumed legume leaves. Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland Material from this article can be used in other publications Cowpea is called the "hungry-season crop" because it is the first crop to be harvested before the cereal crops (Gomez, 2004). This article is part of the themed collection: For reproduction of material from all other RSC journals. Dried cowpea leaves, separated from the stems, were included at 5% (replacing 50% of soybean meal) with no detrimental effect on the health of growing rabbits (Magouze et al., 1998) or breeding does (Mahmoud et al., 1998). Natural reseeding can occur, and disking in spring can stimulate the growth of buried seed (Ball et al., 2007). Among West African communities, these vegetables are consumed as accompaniment with cereals or as vegetable sauces with other foods such meat and fish (Madodé et al., 2011 ). Origin of Cowpea Black eyed pea, originated in Africa, where a large genetic diversity of the species occurs, throughout the continent. Cook dried cowpea leaves until tender. Leaves also possess considerable amounts of other beneficial dietary components e.g. Cowpea also known as Vigna unguiculata is a legume of the family Fabaceae ⁄ Leguminosae. Methods: The thin-layer drying of cowpea leaves and jute mallow was studied at various temperatures (40–100°C) in a convective laboratory dryer, and the nutrient profiles of the dried vegetables were determined. pepper Now that the rains have started this December, we'll have fresh leaves, and fresh cowpeas, again soon. Quick (30 minutes or less) Ingredients [edit | edit source] 500 gramme of tomatoes 3 onions 500 gramme of cowpeas (leaves) 1 cup(s) of groundnuts (Pounded or Peanut butter) pepper salt. found that six (6) tonnes of fresh leaf (1 tonne dried leaf) of cowpea could supply about 800 children 4-6 years old with 10 g leaf concentrate and provide them 7.75 mg of iron per week year round (source: www.leafforlife.org>VIGNAUNG, 2016). Add chopped onions, tomatoes and groundnuts. In Limpopo and Mpumalanga provinces cowpea leaves are harvested fresh as a vegetable for soup preparation or dried for later use. Dried cowpea leaf samples from the second leaf harvest of each trial were taken to the University of Götttingen, Germany,where they were milled through a 1 mm sieve to get a fine powder using a Culatti micro hammer mill (Type DFH 48). It is also known as Bachapin Bean, Southern Pea Black Eyed Cowpea, Black Eyed Dolichos, Poona Pea Black-Eyed Pea, Rope Bean Black-Eyed Bean, Red Pea China Bean, Marble Pea, Common Cowpea, Macassar Bean, Cowgram, Cowpea, Kafir Bean, Cultivated African Cowpea, … Add hot water to paste. Box 30196, Nairobi, Kenya, c raffaele.mezzenga@hest.ethz.ch, b After harvest, surplus leaves are dried and stored for later use, during dry season. With recognised nutritional value, cowpea can be consumed such as mature beans (i.e. Mix together pigeon pea and millet flours. Sort cowpea leaves, blanch for 5 minutes, dry and pound. Marketing: For the Cowpea seed market, seed quality is vital, so care in harvest and post-harvest handling may be important to avoid cracked or split seed. People eat atapa with smoked fish cooked in peanut sauce or with dried cowpea leaves cooked in peanut sauce. Sweet potato - Wikipedia Five African crops — sorghum, pearl millet, finger millet, cowpea, and hyacinth bean — somehow found their way to Gujarat in India during the Late Harappan (2000–1700 BCE). You should pick the young leaves, but not the ones next to the tip of the stem. 3.0 Unported Licence. The problem of malnutrition and nutrition deficiency, as well as droughts that lead to reduction in food supply and starvation, is well documented for Sub-Saharan Africa. The freshly harvested leaves are sold in local markets in many parts of Ghana, The stems, leaves, and vines serve as animal feed and are often stored for use during the dry season. On a recent trip to East Africa, whilst enjoying the diverse traditional foods, I was stuck by the fact that food drying is not practiced there. 3.0 Unported Licence. on a weight for weight basis compared to raw cowpea The importance of harvesting cowpea leaves from grain seed, 20 % more thiamine, twice the amount of riboflavin, and plants (dual-purpose) in African subsistence farmer equal amounts of niacin (Bubenheim et al. Take your favorite fandoms with you and never miss a beat. Energy efficient gentle drying conditions using superabsorbent polymers and a temperature of 40 °C were shown to preserve most leaf structures and vitamins. Pests. Reproduced material should be attributed as follows: Information about reproducing material from RSC articles with different licences Add 1 tablespoon of the dried cowpea leaves and cook for another 2-3 minutes. provided that the correct acknowledgement is given with the reproduced material All parts of the cowpea crop are used as all are rich in nutrients and fiber. NUTRITIONAL, SENSORY AND KEEPING PROPERTIES OF FERMENTED SOLAR-DRIED COWPEA LEAF VEGETABLES. Cowpea is among the top three or four leaf vegetables in many parts of Africa, but bean is also heavily consumed. Fig. 1990). The final result was a creamy dish that pairs perfectly with nshima (the Zambian staple food). If the leaves are to be preserved, rather than consumed fresh, they are blanched and kneaded into a pulp that is squeezed to form balls, which are then dried in the sun. Recipes Wiki is a FANDOM Lifestyle Community. Set aside. Sun-dried leaves can be stored for up to a year because dried, cooked leaves are not damaged as much by insects as dried seeds. Dried vegetable balls can be made from the leaves of various plants, and morogo wa dinawa (dinawa means “beans”) is made specifically with the iron-rich leaves of the cowpea plant. 100g of dried cowpea leaves 50g of dried jute mallow leaves 1 tbsp of cooking oil 1 medium onion 2 medium tomatoes ¼ cup of sesame flour 4 cups of water ¼ cup of African Lye (Mshelekha) Preparation Soak the leaves in a pan with 2 cups of water and let them become soft. Department of Environmental and Biosystems Engineering, University of Nairobi, P.O. A tasting panel was trained using a quantitative descriptive analysis (QDA) test that was developed and used to characterize the sensory properties of dehydrated cowpea leaves. Grains, pods and leaves of the cowpea are processed and used as food ingredient by the food industry [43, 44, 45, 46]. Cowpea seeds also vary in size, shape and colour and the number of seeds per pod also varies. Cowpea grain matures earlier than cereals, hence becomes a quick source of cash before the maize, millets and cassava are harvested. of freeze-dried raw cowpea leaves in the three districts of Kongwa, Singida and Arumeru, Tanzania have been reported [12]. An increased amount of starch granules as observed in the microstructure of Cowpea and Nightshade leaves is suggested to explain their fibrous texture upon cooking. Department of Materials, ETH Zurich, Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland. Add cold water and mix into a smooth paste. Charity Caroline Njambi Muchoki A Thesis Submitted in Partial Fulfillment for the Degree of Master of Science in Food Science and Technology. The cowpea leaves also can be consumed as food. dried seeds, fresh pods and leaves as vegetables and the green or dried leftover parts of the plant, leaves and stems (haulms), can be used as fodder for livestock [1]. 3. Add chopped onions, tomatoes and groundnuts. This was attributed to different palisade parenchyma cell lengths. Dried cowpea leaves. Dried Slender Leaf and Nightshade leaves could be rehydrated to the equilibrium moisture content of fresh leaves upon dry storage, while it was not possible for Jute Mallow, Cowpea and Amaranthus. to access the full features of the site or access our. Pick the leaves when you are sure to cook them within 3 days. leaves and husks of cowpea. Leaves or tender stem tips of the common pea (Pisum sativum L.) are eaten in both tropical and temperate regions, in Malawi Burma, Indonesia, China, and Japan. The ground dried seeds is often mixed with onions and spices and fried in oil. Aphids; they suck sap on leaves, stems, petioles, flowers and pods. Department of Food Science, Technology and Nutrition, Cook mixture for 10 minutes, stirring constantly. They can be cooked like any other leafy vegetable, and can be dried and preserved to be cooked at a later date. 500 gramme of cowpeas (leaves) Leaf morphology was studied in the cowpea RIL population, Sanzi (sub-globose leaf shape) x Vita 7 (hastate leaf shape). Cowpea is known as drought hardy nature, its wide and droopy leaves keeps soils and soil moisture conserved due to shading effect. Add salt and pepper and serve. Young cowpea leaves are eaten as a pot herb and enjoyed in many parts of Africa. Corresponding authors, a The protein content of the leaves and husks varied from 13.95 to 39.24%.The dried leaves had significantly higher (P<0.05 protein content than those of the fresh leaves and husks. dried black-eyed peas • small smoked ham hock (about 1/2 pound) • bay leaves • garlic, smashed and peeled 10 cups water • spicy chorizo sausage or spicy Italian … Ahenkora This was attributed to different palisade parenchyma cell lengths. salt. It is also known as black-eyed pea or southern pea etc. This may take some time to load. dried grain), green beans or green pods. Please enable JavaScript Reducing post-harvest losses of five species of African leafy vegetables (ALVs) by preservation through drying is studied herein. Although cowpea is mostly utilized as a dry grain and animal fodder crop, cowpea leaves are also used as a high-protein pot herb in many countries of Africa. Materials and methods When fresh, the young leaves, immature pods and peas are used as vegetables, while snacks and main meal dishes are prepared from the dried grain. Cook for 10 minutes, stirring continuously. Serves 2-4. Cowpea leaves are dried to store them for the dry season. Box 30196, Nairobi, Kenya, Department of Materials, ETH Zurich, Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland, Food & Function Recent Open Access Articles, Creative Commons Attribution-NonCommercial E-mail: Quick (30 minutes or less), 500 gramme of tomatoes Dried cowpea leaves as vegetable can also be stored in water proof containers for later consumption especially in times when green vegetables are not readily available. Cowpea is mainly used for human and livestock consumption. Dried cowpea leaves. Fetching data from CrossRef. Despite their contribution to household food security and poverty eradication, traditional vegetables have been neglected in many research and development programs of both international and national research institutions [1217 leaves are three -parted, egg shaped, and hairless. Cowpea leaves is one of the common leafy vegetables consumed in Kenya that contain high levels of pro-vitamin A compounds and has good carotene retention during processing. is available on our Permission Requests page. 1: Leaves of cowpea (Var. 6. Its leaves are in alternate pattern and are trifoliate, the colour of the leaves is dark green and shape varies from linear-lanceolate to ovate. Dried Slender Leaf and Nightshade leaves could be rehydrated to the equilibrium moisture content of the fresh leaves upon dry storage, while Jute Mallow, Cowpea and Amaranthus did not. and it is not used for commercial purposes. The younger leaves are more tender, succulent and nutritional compared to the older leaves. Major pests & diseases. Cowpea is often called "black-eyed pea" due to its black- or brown-ringed hylum. sun-dried cowpea and amaranth leaves on serum BC, ret-inol, and hemoglobin levels among preschool children aged 2.5–6 years [20]. Cook for 10 minutes, stirring continuously. Cowpea leaves have also been consumed as boiled, blanched, dried, or fermented vegetables (Kasangi, Shitandi, Shalo, & Mbugua, 2010; Kirakou et al., 2017; Muchoki, Imungi, & Lamuka, 2010). Like other legumes, cowpeas are cooked to make them edible, usually by boiling. This article is licensed under a Creative Commons Attribution-NonCommercial and has multiple uses like food, feed, forage, fodder, green manuring and vegetable. The higher protein (39.24%) content of the dried tender leaves was due to concentration effect. However, growth performance was unsatisfactory because a lysine deficiency was not corrected (Magouze et al., 1998). 3 onions The nutrients considered were vitamins B2 and C, and β-carotene. Its fresh or dried seeds, pods and leaves are commonly used as human food. 4. You do not have JavaScript enabled. In Africa, humans consume the young leaves, immature pods, immature seeds, and the mature dried seeds. Cowpeas are grown mostly for their edible beans, although the leaves, green seeds and pods can also be consumed, meaning the cowpea can be used as a food source before the dried peas are harvested. Directions [edit | edit source] Cook dried cowpea leaves until tender. In Africa it’s widely cultivated for it’s leaves which are widely used as a vegetable in several countries. 1 cup(s) of groundnuts (Pounded or Peanut butter) Join the Jiranileo community! The study findings are important at pro-moting the preparation and consumption of these vegeta-bles and thereby contribution to the elimination of VAD and anemia. ... be used for harvesting dried cowpea. * Dried Slender Leaf and Nightshade leaves could be rehydrated to the equilibrium moisture content of fresh leaves upon dry storage, while it was not possible for Jute Mallow, Cowpea and Amaranthus. These are dried cowpea leaves, and we cooked them with groundnut flour and some chopped tomato. Cowpea [Vigna unguiculata (L.) Walp] exhibits a considerable variation in leaf shape. IAR-48) growing in the greenhouse Nielsen et al. 2. L. van 't Hag, J. Danthe, S. Handschin, G. P. Mutuli, D. Mbuge and R. Mezzenga, Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland, Department of Environmental and Biosystems Engineering, University of Nairobi, P.O. 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