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Pattern of Growth and Dry Matter Accumulation in Some Improved cowpea varieties (<i>Vigna unguiculata</i>) Exposed to Alpha Nano Spin

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Advances in Nanoparticles 2021年第2期10卷 51-65页

作者： Hauwa Ahmad Kana Emmanuel Enock Goler Peter Barka Mshemlbula Nanobiotechnology Research Group Department of Botany Faculty of Science Federal University of Lafia Lafia Nigeria

Ten (10) cowpea varieties exposed to alpha nano spin were evaluated during the 2019 cropping season to access the role of alpha nano spin in their growth and dry matter accumulation at the Botanical garden of Federal University, Lafia. A Randomized Complete Block Design (RCBD) with four replications was used. The fourth replication was used for the destructive sampling over time. The seed was exposed to alpha nano spin before planting at 0, 20, 40 and 60 minutes respectively. Results of the study showed that the varieties differed significantly with respect to morphological traits studied (P s such as vine length, number of leaves and above ground stems were significantly influenced by alpha nano spin bombardment. 40 mins alpha nano spin resulted in maximum accumulation of dry matter, leaf area and leaf area index. The traits evaluated were stable under alpha nano spin exposure, suggesting that they could be useful indices in creating genetic variability in each of the varieties.

关键词： Alpha Nano Spin cowpea varieties Growth and Dry Matter Accumulation

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Physical and Cooking Characteristics of Six cowpea varieties Seeds Cultivated in Burkina Faso

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American Journal of Plant Sciences 2022年第7期13卷 929-942页

作者： Karidiatou Traore Pingawindé Sawadogo Téyouré Benoit Joseph Batiéno Nerbéwendé Sawadogo Hamadou Zongo Saadon Leandre Poda Jean Baptiste De Salle Tignegré Tinga Jeremy Ouédraogo Mahamadou Sawadogo Institut de l’Environnement et de Recherches Agricoles (INERA) CNRST Ouagadougou Burkina Faso Centre Universitaire de Tenkodogo Université Thomas SANKARA Tenkodogo Burkina Faso équipe Génétique et Amélioration des Plantes/Laboratoire Biosciences Ecole Doctorale Sciences et Technologies Université Joseph KI-ZERBO Ouagadougou Burkina Faso

cowpea is essential in the diet in Burkina Faso. The information on their physical properties and cooking quality is important for consumer acceptance. This study has therefore been undertaken in order to fill the gap. Thus, six cowpea varieties were evaluated for their physical and cooking properties. The seeds had between 9% to 12% moisture. For physical proprieties, the result revealed that the variety Makoyin had the highest seed length (9.65 mm), the variety Gourgou recorded the highest seed width (7.08 mm), seed thickness (5.13 mm), and seed area (153.29 mm2), and 100-seeds weight (21.1 g). The lowest seed sizes were presented by the variety Teeksongo with values of 7.88 mm, 6.34 mm, 4.88 mm, 122.68 mm2, and 16.87 g for respectively the length, the width, the thickness, the area, and the 100-seeds weight. The variety Makoyin produces seed elliptical form and varieties Neerwaya, Gourgou, Yipoussi and Issa-sosso, and Teek-songo the seeds spherical form. For cooking proprieties, the highest value of the bulk density of the seeds was presented in the variety Teek-song (1.51 g/ml). The highest hydration and swelling capacity were observed in varieties Gourgou (0.22 g/seed and 0.24 ml/seed respectively) and Yipoussi (0.22 g/seed and 0.21 ml/seed respectively). The seed with large size, greater hydration, and swelling capacity is preferred by consumers and processors for food products. varieties Makoyin, Neerwaya, Gourgou, Yipoussi, and Issa-sosso presented cooking time of unsoaked seeds equal to one hour (from 60 to 68 min) excepted Teek-songo which had 46 min. These cooking times are acceptable for consumers. Seed length, surface area, thickness, the weight of seeds, hydration capacity, and cooking time have been the most discriminating among the cowpea varieties studied.

关键词： cowpea varieties Physical Properties Cooking Properties Burkina Faso

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