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dc.contributor.authorMuranaka, S.
dc.contributor.authorShono, M
dc.contributor.authorMyoda, T.
dc.contributor.authorTakeuchi, J.
dc.contributor.authorFranco, J.
dc.contributor.authorNakazawa, Y.
dc.contributor.authorBoukar, O.
dc.contributor.authorTakagi, H.
dc.identifier.citationMuranaka, S., Shono, M., Myoda, T., Takeuchi, J., Franco, J., Nakazawa, Y., ... & Takagi, H. (2016). Genetic diversity of physical, nutritional and functional properties of cowpea grain and relationships among the traits. Plant Genetic Resources, 14(01), 67-76.
dc.descriptionPublished online: 12 March 2015
dc.description.abstractCowpea is traditionally important as an affordable source of protein and minerals and of cash income in sub-Saharan Africa, especially for small-scale farmers who have limited options for food and cash crops. The development and deployment of cowpea varieties with improved nutrition and quality that meet the needs of farmers and consumers should enhance cowpea consumption and production in the region. We have identified genetic diversity in various grain quality-related traits of cowpea and relationships among the traits. Wide genetic variation and strong correlations among crude protein, Fe and Zn contents suggest the possibility of improving the concentrations of these nutritional factors simultaneously. Low associations among physical and nutritional properties of grain indicate the possibility of introgressing favorable traits utilizing identified genetic resources. However, narrow variation in amino acid (AA) composition suggests a lesser possibility of improving the contents of specific AAs in cowpea, but it gave a reliable nitrogen-to-protein conversion factor of 5.45 for the estimation of crude protein content. Several improved breeding lines were identified with low concentrations of flatulence-causing oligosaccharides and various favorable agronomic traits and nutrient contents. TVu-12802 had the highest contents of crude protein and high contents of micronutrients, with a low ratio of phytic acid to Fe and Zn contents.
dc.subjectNutritional Value
dc.subjectGrain Legumes
dc.titleGenetic diversity of physical, nutritional and functional properties of cowpea grain and relationships among the traits
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.crpGrain Legumes
cg.contributor.affiliationJapan International Research Center for Agricultural Sciences
cg.contributor.affiliationTokyo University of Agriculture
cg.contributor.affiliationHokkaido Okhotsk Food Technology Center
cg.contributor.affiliationUniversidad de la República, Uruguay
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionWest Africa
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.journalPlant Genetic Resources
cg.howpublishedFormally Published
cg.accessibilitystatusLimited Access

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