Cowpeas: Nutritional profile, processing methods and products—A review

Abstract

Abstract Cowpea (Vigna unguiculata L. Walp) is an important pulse crop grown in sub‐Saharan Africa and in parts of Asia and the Americas. It is a major starchy legume consumed widely in sub‐Saharan Africa as an affordable source of nutrients including protein. The global production of cowpeas has increased 2.7‐folds since 2000. Cowpea is a nutritious food source, rich in protein, digestible and nondigestible carbohydrates, and potassium with very low lipids and sodium content. Cowpeas also contain a number of essential amino acids, and polyphenols with antioxidant activity. The main objectives of this review are to provide information on the nutritional composition of cowpeas, processing techniques used, and consequent effect on nutritional and sensory quality. It focuses on specific processing techniques including traditional processes and the production of cowpea‐based ingredients for potential industrial applications. Additionally, an extensive review of typical foods made from cowpeas is included. Recent developments in cowpea research, notably the use of novel processes and product applications, have also been reviewed.

Keywords

• cowpeas
• nutrients
• processing techniques
• utilization