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Cowpea

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Abstract

Cowpea (Vigna unguiculata L. Walp) (Pasquet 1998) also known as black-eyed pea, bachapin bean, southern pea, crowder pea, China pea and cow gram is an herbaceous legume belonging to the family Fabaceae. It is well adapted to harsh arid climates and low fertile soils and more drought- and heat-tolerant than most of its legume relatives (Carvalho et al. 2017; Hall 2004; Timko and Singh 2008). Cowpea has been used for human consumption as well as an animal feed since antiquity. Cowpea plays a vital role in the livelihoods of millions of people in less developed countries of the tropics. For Africans, it plays a pivotal role in the economy and nutrition of their daily life (Houssou et al. 2010).

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Authors and Affiliations

  1. Department of Agricultural Chemistry, Faculty of Agriculture, University of Jaffna, Jaffna, Sri Lanka

    Subajiny Sivakanthan

  2. Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka

    Terrence Madhujith

  3. Department of Chemical and Process Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya, Sri Lanka

    Ashoka Gamage

  4. College of Food Engineering, Harbin University of Commerce, Harbin, China

    Na Zhang

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  1. Subajiny Sivakanthan
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  1. School of Engineering, University of Guelph, Guelph, ON, Canada

    A. Manickavasagan

  2. School of Engineering, University of Guelph, Guelph, ON, Canada

    Praveena Thirunathan

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Sivakanthan, S., Madhujith, T., Gamage, A., Zhang, N. (2020). Cowpea. In: Manickavasagan, A., Thirunathan, P. (eds) Pulses. Springer, Cham. https://doi.org/10.1007/978-3-030-41376-7_6

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