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41.
Azadirachta indica seed oil has long been used in many parts of the world for the control of various insect pests. The quantification of its known insecticidal compound Azadirachtin A on treated commodities remains a challenge. The degradation of Azadirachtin A in treated cowpea and maize was determined with HPLC-MS as well as the toxicity of A. indica seed oil on their respective major pests is storage between 0 and 180 days. Azadirachtin A degraded slowly on treated maize from 1.31 mg/kg (0-day) to 0.38 mg/kg (180-day) while on cowpea it degraded from 1.14 mg/kg (0-day) to 0.43 mg/kg (180-day). A. indica oil caused a significant day-dependent mortality of adults Callosobruchus maculatus and Sitophilus zeamais and its effectiveness decreased with time. The tested oil was more persistent for inhibiting progeny production than on adult mortality. Further studies are needed to evaluate the quality of treated grains at different storage times. 相似文献
42.
Julius Manda Arega D. Alene Adane Hirpa Tufa Shiferaw Feleke Tahirou Abdoulaye Lucky O. Omoigui Victor Manyong 《Food and Energy Security》2020,9(3)
This article evaluates the impact of cowpea market participation on household food security and income in northern Nigeria. Using household survey data from a representative sample of over 1,500 farm households and applying a combination of instrumental variable techniques and dose–response functions, we found that cowpea market participation had a statistically significant positive impact on household food security and income. Cowpea market participation increased food expenditure by 1.6% and household income by 0.7% with a 10 unit increase in the quantity of cowpea sold. These results underscore the importance of cowpea market participation for household food security and income improvement. We also found that selling cowpea to rural and urban traders significantly increased household income, food expenditure, and food security. Results show that selling cowpea to rural and urban traders increased household income by 17% and 13%, respectively. The results point to the need for an enabling policy environment and public infrastructure to enhance market participation of farmers and traders. Public infrastructure investments in the form of feeder road construction and maintenance in the distant villages are encouraged, which in the long run can translate into improved cowpea productivity and welfare of smallholder farmers. 相似文献
43.
Samson A. Oyeyinka Eugénie Kayitesi Oluwafemi A. Adebo Ajibola B. Oyedeji Opeolu M. Ogundele Anthony O. Obilana Patrick B. Njobeh 《International Journal of Food Science & Technology》2021,56(1):52-60
Cowpea is a food legume with high protein and carbohydrate contents, which could be explored in addressing food and nutritional challenges in many parts of the world. However, some cowpea varieties are difficult to cook, resulting in high energy requirements and greater loss of nutrients. Since the bulk of carbohydrate in cowpea is starch, this component may be explored as an alternative starch source for various industrial applications, especially because cowpea starch is rich in resistant starch with several beneficial physiological effects. Hence, this review summarises the present knowledge on the isolation, composition, physicochemical properties and modification methods of cowpea starch. Future studies that are required to produce cowpea starch with novel properties were highlighted and the need to apply modified cowpea starch in food systems were also noted. 相似文献
44.
The cowpea weevil, Callosobruchus maculatus (F.) (Coleoptera: Chrysomelidae) is a destructive pest of cowpea grains in the field and storage. Effects of two chemical fertilizers (triple superphosphate (TSP) and urea) and three bio-fertilizers (Bradyrhizobium japonicum, Pseudomonas putida and mycorrhizal fungi) compared to control were studied on resistance of cowpea pod and grain to C. maculatus. Pod resistance was evaluated as oviposition preference, egg-to-adult survival and developmental time, and grain resistance was measured as life history and life table parameters of the pest. Cowpea plants treated with tested fertilizers were grown under field condition. Then, the full-size green pods and their immature grains were harvested and used in the experiments. The highest oviposition preference and percentage of adults emergence were on control (untreated) pods as compared to treated ones. The longest developmental times were recorded on the pods obtained from TSP and B. japonicum treatments. In most cases, significant differences were observed for the life history and life table parameters of C. maculatus on the grains treated with examined fertilizers. Delayed developmental time was recorded when C. maculatus was fed with P. putida- and B. japonicum-treated grains. The highest and lowest number of eggs laid by each female (fecundity) was on the grains obtained from TSP and control treatments, respectively. The net reproductive rate (R0), intrinsic rate of increase (rm) and finite rate of increase (λ) were the lowest on cowpea grains fertilized with B. japonicum and highest on the grains treated with urea. Our results showed that B. japonicum can be suggested to utilize, as an alternative for chemical fertilizers, to minimize cowpea infestation by C. maculatus. These findings could be helpful in developing integrated management of the pest on cowpea. 相似文献
45.
修饰的cpti基因在转基因棉花后代中的表达及其抗虫性分析 总被引：2，自引：0，他引：2
对转修饰cpti基因（即sck基因）的抗虫棉T3代进行了分子检测和抗虫性检测,PCR,Southern杂交证明外源基因已稳定遗传给后代植株,抑制剂活性检测表明转sck基因后代比转未修饰cpti基因后代具有更强的县蛋白酶抑制剂活性,抗虫性分析表明,转基因后代对棉铃虫的生长发育具有明显的抑制作用,结果进步说明,将外源蛋白细胞内靶向定位的策略应用于棉花抗虫基因工程,可以提高外源蛋白在细胞内的积累量,进而提高转基因植株及其后代的抗虫性。 相似文献
46.
A. I. Sanni A. A. Onilude E. O. Adeleke 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1999,208(3):225-229
Four Lactobacilli were isolated from both commercial cowmilk yoghurt ("Fan" yoghurt) and "wara", a West African soft cheese. They were identified
as Lactobacillus acidophilus ("Fan" yoghurt), L. plantarum, L. brevis and unidentified Lactobacillus spp. ("wara"). L. acidophilus and L. plantarum were chosen as starter organisms for the production of a yoghurt-like product from cowpea milk. There was a decrease in the
final pH and an increase in the titratable acidity of the cowpea milk samples at the end of the fermentation period. The crude
protein, total ash, calcium, potassium and phosphorus values increased in the fermented cowpea milk, while a decrease was
obtained for the lipid, moisture and crude fibre contents. A decreasing trend was noted in the phytic acid and trypsin inhibitor
of the cowpea flour when processed into milk, followed by a further reduction at the end of fermentation. Consumer acceptability
of the cowpea yoghurt varied, with preference being given to the banana and strawberry flavoured samples.
Received: 10 June 1996 / Revised version: 17 September 1997 相似文献
47.
The amino acids, hydrophobicity, preparation technology, and antioxidant activity of peptide from cowpea seed isolated protein were investigated. The ratio of essential amino acid to total amino acid of cowpea seed and cowpea seed isolated protein were 35.60 and 36.27%, respectively, and the essential amino acid to non-essential amino acid were 55.27 and 56.96%, respectively. The mole ratio of hydrophobic amino acids and branched chain amino acids in cowpea seed isolated protein were 38.10 and 31.75%. The hydrophobicity value of cowpea seed isolated protein was 5.01 KJ/?mol. The optimum hydrolyzing parameters obtained from orthogonal experiment (L9(3)4) were as follows: hydrolyzing temperature, 50°C; cowpea seed isolated protein concentration, 5%; pH, 9.0; and hydrolyzing time, 2 h. Under optimized conditions, the degree of hydrolysis was 26.85%. Available data obtained with in vitro models exhibited that peptides had significant inhibitory effects on 2,2-diphenyl-1-picrylhydrazyl and hydroxyl radical with half inhibitory concentration (IC50) values of (6.38 ± 0.15) mg/mL and 2.03 mg/mL, respectively, suggesting that cowpea seed peptide possessed higher antioxidative activity and could be used as a potential functional food ingredient. 相似文献
48.
Amandip Singh Yen-Con Hung Milena Corredig Robert D. Phillips Manjeet S. Chinnan & Kay H. McWatters 《International Journal of Food Science & Technology》2005,40(5):525-536
Particle size distribution (PSD) of cowpea meal is an important determinant of paste functionality and end product quality. Samples from various mills and screen sizes were used to determine PSD, water‐holding capacity (WHC) and swelling capacity (SWC). Hammer mill (1.73 mm screen) meal had a geometric mean diameter (dgw) of 221 microns, whereas PM‐360 [plate mill with one complete turn (360°) of clearance] meal had a dgw of 1559 microns. All other milling processes resulted in meal with an intermediate particle size. To reduce the particle size of cowpea pastes, cowpea meals were hydrated to pre‐determined moisture contents, held for 15 min, and then blended in a blender before whipping. Blending increased the WHC and SWC of all samples. 相似文献
49.
K.?O.?FaladeEmail author A.?A.?Adedeji J.?O.?Akingbala 《European Food Research and Technology》2003,217(6):492-497
Akara Ogbomoso was prepared from cowpea:soybean flour mixture ratios of 100:0, 80:20, 60:40 and 40:60. Physical, compositional, sensory and sorption characteristics of the akara were evaluated. Protein and fat content increased, while carbohydrate content decreased as the soy content of the flour mixture of akara Ogbomoso increased. There were no significant differences (P<0.01) in the colour, taste, aroma and overall acceptability for either the freshly prepared akara Ogbomoso or the akara Ogbomoso stored for 10 weeks. There were significant differences (P<0.01) in crunchiness, increasing as the soy substitution increased both in the freshly prepared and stored akara Ogbomoso. The adsorption isotherms of akara Ogbomoso varied with varying levels of soy substitution and at 20, 30 and 40 °C, had sigmoid shaped, type II isotherms according to Brunauer-Emmet-Teller (BET) classification, and were affected by temperature and composition. Increased levels of soy substitution and temperature depressed the isotherms. Calculated monolayer moisture contents using BET and Guggenhein Anderson deBoer models decreased with increasing soy substitution and temperature. 相似文献
50.
Previously, we reported that starch-related functional properties of cowpea flours and pastes were modified by 2, 10 and 50 kGy γ-irradiation doses. To elucidate some of the effects of γ-irradiation specifically on cowpea starch as well as the actual contribution of starch to the observed functional modifications at the flour and paste level, starch was isolated from irradiated cowpea flours and pastes and studied using differential scanning calorimetry (DSC), scanning electron microscopy (SEM), Fourier Transform Infra-Red (FTIR) spectroscopy, Rapid Visco-Analyser (RVA) pasting properties, and some functional properties. Pasting (peak, trough, breakdown, final, and setback viscosities) and swelling properties were significantly decreased in a dose-dependent manner. DSC of cowpea starch showed increases in peak gelatinisation temperature with increasing irradiation dose. SEM (2500×) microphotographs showed that up to 50 kGy irradiation did not present any visible physical effect on the cowpea starch granule. FTIR indicated that starch granule surface order (crystallinity) was not affected by the irradiation doses employed. 相似文献