Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 431760
Title Nutrients, technological properties and genetic relationships among twenty cowpea landraces cultivated in West Africa
Author(s) Madode, Y.E.E.; Linnemann, A.R.; Nout, M.J.R.; Vosman, B.J.; Hounhouigan, D.J.; Boekel, T. van
Source International Journal of Food Science and Technology 47 (2012)12. - ISSN 0950-5423 - p. 2636 - 2647.
Department(s) Product Design and Quality Management Group
Food Microbiology Laboratory
WUR Plant Breeding
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) unguiculata l. walp. - chickpea cicer-arietinum - vigna-unguiculata - aflp analysis - diversity - functionality - markers - protein - dna - variability
Abstract The genetic relationships among twenty phenotypically different cowpea landraces were unravelled regarding their suitability for preparing West African dishes. Amplified fragment length polymorphism classified unpigmented landraces (UPs) as highly similar (65%, one cluster), contrary to pigmented landraces (PLs, three clusters). UPs contained, in g kg-1 d.w., less fibre (24) and phenolics (3) than PLs (56 and 8, respectively) but had bigger seeds (200 g d.w. for 1000 seeds) and lower water absorption capacity at 30 °C (1049 g kg-1) than PLs (139 and 1184, respectively). In g kg-1 d.w., protein (255), ash (39), calcium (0.95), phytate (9.3), iron (0.07) and zinc (0.04) contents were similar. UPs genetic similarities corroborated with their chemical composition and functionality clustered by principal component analysis. Therefore, UPs are well interchangeable regarding chemical composition and suitability for boiled and fried cowpea dishes in contrast to PLs. PLs have potential for innovative product design owing to their functional properties.
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