Browsing by Subject "Cowpea"
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Item Anti-inflammatory Effect of Vigna Unguiculata Polyphenols in Raw 264.7 Macrophages(2013-04-29) Siska, Karla PThis study investigated the association between flavonoid profiles of different cowpea (Vigna Unguiculata) varieties with anti-inflammatory properties as a possible benefit against inflammatory bowel disease. Cowpea, a drought tolerant annual herbaceous legume that originated in Africa, is known to possess high levels of polyphenolics, which have demonstrated anti-inflammatory, immunoregulatory and antioxidant properties. Black, red, white, brown and light brown cowpeas were investigated for phenolic content and composition using UV-Visible Spectroscopy and HPLC; antioxidant activation mechanism (AOX) by oxygen radical absorbance capacity (ORAC). Anti-inflammatory activity was measured via NF-?B activation in Raw 264.7 macrophages challenged with a lipo-polysaccharide. Phenols, tannins and AOX activity were generally similar within phenotypes; however among light brown varieties, 09FCV-CC-27M, had among the highest phenols, tannins and AOX, whereas IAR-48 had among the lowest. White cowpea (EARLY ACRE) variety showed the least amount of total phenol content (78.2 mg GAE/g) and condensed tannin content (4.1 mg CE/g); whereas the red varieties (IT82D-889, IT97K-1042-3) contained the highest amounts of tannins (242 and 132 mg CE/g), and phenols (431 and 454 mg GAE/g) respectively. Antioxidant activity correlated with phenol content data. Anthocyanins were only found in the black cowpea. The red varieties had the highest levels of flavonols, which were mostly quercetin derivatives; the white and light brown (IAR-48) varieties had quercetin-3-O-diglucoside as the dominantcompound. The light brown variety (09FCV-CC-27M) had the highest amount of flavan-3-ols while in the white variety no flavan-3-ols were detected. Unexpectedly, the cowpea extracts with lower phenolic and tannins content, the white and light brown (IAR-48) varieties, showed significant (p<0.05) anti-inflammatory properties in the LPS induced macrophages, inhibiting the activation of NF-?B at different concentrations (0.33, 1.67 and 3.33 ?g extract/mL). Conversely, extracts with higher phenolic and tannin content did not induce anti-inflammatory response at similar concentrations, suggesting that tannins or other phenolics interfered with anti-inflammatory response at these concentrations. These results suggest that cowpea composition is an important determinant of anti-inflammatory response in inflammatory bowel disease.Item Anti-inflammatory Properties of Cowpea Phenotypes with different Phenolic Profiles(2012-07-16) Ojwang, LeonnardCowpea (Vigna unguiculata) is a highly nutritious, drought tolerant crop with several agronomic advantages over other legumes. This study demonstrated the association of different cowpea phenotypes with specific phenolic profiles, antioxidants activity, anti-inflammatory properties on non-malignant colonic (CCD18co) cells challenged with a lipopolysaccharide (LPS), and the effect of boiling on their individual and total flavonoid content. Only the black and green phenotypes had detectable anthocyanins; and their levels were highest in the black IT95K-1105-5 variety. The red cowpea phenotypes had the highest level of flavonols (858 - 941 micrograms/g cowpea flour) and white Early Acre variety had the least. Quercetin derivatives were the major flavonols detected, followed by myricetin derivatives. Monomeric, dimeric and polymeric procyanidins also made up a large proportion of cowpea phenolics. The light brown 09FCV-CC27M cowpea variety had the highest average flavan-3-ol content (13,464 micrograms/g cowpea flour); whereas white and green varieties did not contain detectable levels of flavan-3-ols. Thus, seed-coat color was a good indicator of the accumulation of specific flavonoids in cowpeas. The black, red and light-brown cowpeas had the highest antioxidant activity measured by ORAC and ABTS methods, correlating with their higher total phenol content (TPC) and condensed tannin content (CTC); whereas the white and green varieties had the least. Boiling significantly affected the phenolic profiles, TPC and CTC of all cowpea varieties studied, as well as the antioxidant activity associated with these compounds. The net reduction in antioxidant activity after boiling was less than the net TPC reduction, indicating that the heat-induced phenolic products may still have radical scavenging capacity. Overall, proinflammatory genes regulation, intracellular ROS inhibition, and modulation of miR-126 and its target gene VCAM-1 by cowpea were found to be dependent on cowpea variety, phenolic composition and concentrations. The underlying mechanism by which cowpea induced miR-126 may be associated with inhibition of ROS and down-regulation of transcription factor NF-These results emphasize the importance of the cancer inhibitory potential of phenolic compounds from cowpea and their possible role in preventing anti-inflammatory disorders. Further in vivo studies with cowpea diets are required to validate their clinical relevance to human health.Item Diurnal and seasonal patterns of xylem water potential in three cultivars of cowpeas (Vigna unguiculata (L.) Walp.)(Texas Tech University, 1982-12) Smallwood, Douglas GaleThe purpose of this investigation was to determine the optimum sampling time for detection of maximum genotypic differences in 4' and the feasibility of using 4' as a drought screening tool, with the ultimate goal of developing high nitrogen fixing, drought-resistant cowpea cultivars.Item Effects of cooking methods on dietary fiber content of southern pea (Vigna unguiculata)(Texas Tech University, 1983-08) Lin, Wei-leiThe effects of some cooking methods on the dietary fiber contents of California No. 5, Chinese Red, and Texas Cream No. 40, cultivars of southern pea were investigated. Preliminary soaking trials revealed that elevated temperature soaking increased the water imbition rate compared with the ambient temperature soaking: for all the cultivars. Only Chinese Red pea did not reach saturation point in an 18 hour ambient temperature soaking. Therefore, elevated temperature soaking of this cultivar is more critical. Sensory evaluation studies conducted to select the optimum cooking times gave the most favorable sensory values for 30 minutes covered pot cooking, 45 minutes microwave cooking, and 15 minutes pressure cooking. The selected soaking method and cooking time methods were used in analyzing the dietary fiber contents of the southern pea cultivars. Chinese Red pea was found to be higher than Texas Cream No. 40 and California No. 5 peas in NDF and ADF values. Therefore, Chinese Red pea could be of interest to a population desiring a high dietary fiber-proteinous food. The three cooking methods generally increased the NDF and ADF values of the three cultivars over that of the raw state. However, no particular cooking method increased NDF, ADF, or ADL better than the other. The ADL values were generally below 1% and were too inconsistent for any valuable inference to be drawn from them.Item Evaluation of cowpea (Vigna unguiculata L. Walp) genotypes for adaptation to low soil-phosphorus conditions and to rock phosphate application(2009-05-15) Mahamane, SabiouCowpea (Vigna ungiculata L. Walp) is a major food and fodder legume in poor countries, particularly Sub-Saharan Africa countries. It is generally produced in sandy, acid soils, deficient in phosphorus (P) which severely limits its production. Because processed phosphate fertilizers are expensive and poorly available to farmers, rock phosphate is viewed as a cheap alternative phosphate source. The present study evaluated 696 U.S Core Collection and IITA cowpea accessions for adaptation to low soil P environments and for response to rock phosphate application. Subsequently, organic acid exudation by selected cowpea genotypes as a mechanism for P acquisition from Fe-oxide and Ca bound P was investigated. A low P soil from Nacogdoches pine forest was used to grow plants. There were two P treatments: 0 and 300 mg P/kg of soil as Tahoua (Niger) rock phosphate. At harvest, plant height, shoot and root dry weights were determined and total biomass and shoot-to-root ratios were computed. Shoot P contents of 100 selected accessions were measured. Sixteen accessions reflecting the wide array of responses observed were selected for the organic acid study. Plants were grown in a growth chamber hydroponically with no P and +P nutrient solutions for 3 weeks. Organic acids were collected in a CaCl2-KCl solution. The nature and quantity of the collected organic acids was determined. Cowpea accessions were significantly different in their ability to adapt to Pdeficiency stress and to acquire P from rock phosphate. The parameters most effective in separating the accessions were shoot mass and total biomass. This data will be potentially useful in the selection of cowpea germplasm for (1) adaptation to West African soils of low P fertility, and (2) ability to utilize P from poorly soluble rock phosphate. The predominant organic acid exuded by cowpea roots was a tricarboxylic acid not yet identified. There was surprisingly more exudation of this acid under +P than under ?P conditions. Exudation was more highly correlated to roots than to shoots.Item Evaluation of several methods for ascertaining seed quality of cowpeas for planting purposes(Texas Tech University, 1982-08) Beighley, Donn HerbertAlm Laboratory tests for warm germination, cool germination, electrical conductivity, and the seed oil, protein, and carbohydrate content were performed on twelve and nine seed lots of cowpeas [Vigna unguiculata ' (L.) Walp.] during 1980 and 1981, respectively. Results from the laboratory tests were compared with the emergence rate, dry matter production, and seed yield data obtained from these same seed lots when planted in the field on a Pullman clay loam soil (Torrertic Paleustoll) at two dates and two depths of planting. Generally, no consistent correlations were observed between the seed biochemical components of oil, protein, and carbohydrate content and the emergence rate index, dry matter production, and seed yield of cowpeas. The only notable exceptions were a highly significant negative correlation between the seed oil content and the emergence rate index and the dry matter production during 1980. The electrical conductivity was negatively correlated with the emergence rate index. However, these correlations were observed only at the early planting date during 1980 and the late planting date during 1981. In addition, the electrical conductivity was also negatively correlated with the dry matter production measured eight weeks after planting. An exception was found at the late planting date during 1980. No consistent relationship between electrical conductivity and seed yield was observed. The warm germination and cool germination tests were correlated with the emergence rate index during 1980 and 1981 with the cool germination test values exhibiting the higher correlation coefficients. In addition, both the warm and cool germination tests were generally correlated with dry matter production eight weeks after planting. The major exception was with the late planted material during 1980. Again, no consistent correlations were observed between these lab tests and the final seed yield with the exception that a trend between the warm germination and yield was noted during 1981. It appears from these studies that the warm germination and cool germination tests should provide useful information related to emergence rate and dry matter production of cowpeas. In addition, the electrical conductivity was generally negatively correlated with the dry matter production eight weeks after planting. The assaying for seed biochemical components provided no consistent information related to the emergence rate index or the dry matter production. None of the lab tests provided consistent information to predict the seed yields.Item Inheritance of antioxidant activity and its association with seed coat color in Cowpea (Vigna unguiculata (l.) walp.)(Texas A&M University, 2005-08-29) Ndambe Nzaramba, MagnifiqueAnalysis of antioxidant activity (AOA) of entries in the 2002 Regional Southernpea Cooperative Trial revealed not only significant differences among entries, but that entries with pigmented (black and red) seed coats were clustered among the highest, cream types were the lowest, while pinkeye and blackeye types were intermediate. Red colored peas were higher in antioxidant activity than black types. These findings provided strong evidence that compounds responsible for pigmentation were involved in AOA. The objectives of the present investigation were to investigate the inheritance of AOA in cowpea and further study the relationship between AOA and seed coat color. Four advanced selections, ARK95-356 (black), ARK98-348 (red), ARK96-918 (cream), and LA92-180 (cream), were crossed in a complete diallel mating design, generating F1, F1', F2, F2', BC1, and BC2 populations. Individual seeds were ground and samples were extracted in methanol and analyzed for AOA using the free radical 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) method. Combining ability tests using Griffing??s Method I Model I indicated presence of highly significant general combining ability (GCA), specific combining ability (SCA), and reciprocal (REC) and maternal (MAT) effects, with pigmented lines exhibiting positive GCA and MAT, while non-pigmented lines exhibited negative GCA and MAT. AOA in the F1 was not significantly different from the maternal parent, with seed coat color also resembling the maternal parent. Segregation for seed coat color was observed in the F2 and F2'. Additive, dominance, and epistatic effects were significant. The broad sense heritability estimate was 0.87. Minimum number of genes responsible for AOA was estimated at about five. Factors governing high AOA appeared to be the same as those responsible for seed coat color, with apparent pleiotropic effects. In conclusion, breeding for high AOA is possible using highly pigmented parental lines.Item Intercropping of sorghum and cowpeas under dryland conditions: effect on water use, root distribution, and plant growth(Texas Tech University, 1984-12) Davis, Jessica GNot availableItem Nutritional and sensory evaluations of steamed southern pea (Vigna unguiculata) food product(Texas Tech University, 1985-05) Lasekan, John BayodeA popular West African steamed southern pea product that 5s traditionally prepared from the dehulled Blackeye pea cultivar is called moin-moin. Preparations of moin-moin from hulled and dehulled Texas Cream (T) and Chinese Red (C) peas as coTrpared to that from California Blackeye (B) peas were investigated. Because peas are deficient in sulfur amino acids (SAA), moin-moins were prepared from B peas supplemented with SAA sufficient 10% and 20% melon (Citrullus spp.) seed (M) or pollack (Polachius spp.) fish (F) flours. Moin-moin samples were analyzed for proximate composition and Agtron color characteristics. Samples were e^'aluated for color, texture, flavor and acceptability by trained West African and American sensory panelists. Since moin-moins are mostly consumed by adults, supplemented moir-moin samples were biologically evaluated in 4 month old rats at 4.8% protein level for 28 days. The proximate analysis showed that moin-moin samples made from T peas had highest protein content. All the supplementations investigated improved the protein content of B moin-moin. The protein contents of B, 10%M, 20%M, 10%F and 20%F samples were 20.5, 21.8, 25.9, 33.4 and 43.5% (dry wt. basis), respectively. The dehulling process was found to reduce the fat content of peas. The sensory analysis showed that moin-moins of good ruality could be made from hulled and dehulled T peas and dehulled C peas. Therefore, moln-moin made from hulled T peas makes the strenuous dehulling process unnecessary. Moin-moin samples prepared from supplemented B peas were all rated higher (p < 0.05) than the sample vith 20%F. Consequently, the sample with 20%F was not used in the rat study. American panelists and West African panelists rated moin-moin sarnies similarly. Sensory attributes and Agtron color values were positively correlated (p < 0.01). The rat study showed higher (p < 0.05) liver moisture contents for casein, 10%F and 20%M diet groups compared with B diet group. All the supplemented diet groups had higher liver nitrogen content and better nitrogen balance than B diet group. These results showed that 10%M, 20%M and 10%F supplementations could Improve the nutritive quality of moin-moin prepared from B peas.