Nutritional Quality and Utilization of Local and Improved Cowpea Varieties in Some Regions in Tanzania (Report‪)‬

INTRODUCTION Mature dry cowpeas (Vigna unguiculata L.Walp) are important in the diets of many population groups around the world. Africa alone accounts for 7.5 million hectares of the estimated world total area, of about 10 million hectares under cowpeas. Of the 7.5 million hectares, about 70% lies in West and Central Africa [1]. This food legume is readily available, inexpensive and a popular part of the traditional food system. Cowpeas (Vigna unguiculata L.Walp) along with other legumes are recognized as important sources of protein [2]. However, their contribution to the overall diet and dietary mineral needs is less known. Nutritional deficiencies of iron and zinc are often widespread in developing countries, where staple diets are frequently plant-based and consumption of meat and other animal-based food products is low due to high price, which most farmers cannot afford [3]. Cowpea can be consumed as dried, fresh grain, and long stored dried grain, which is cooked; they are also dehulled to remove the seed testa, then ground to obtain flour. The flour obtained can be used to make various dishes or as an ingredient in recipes [4].