H. Abirami

By M. Duraipandian, K.E. Poorani, H. Abirami and M.B. Anusha

Cowpea is the common legume crop plant widely cultivated in all over the world for human consumption and animal feed. The global biological name of cowpea is Vigna unguiculta (L.) Walp. The crop is cultivated globally in all warm-seasons, semiarid or specifically tropical regions by even poor farmers but originated from anciently to Africa. Cowpea able to grow in even variety of polluted soils and able to grow vigorously withstand in both biotic and abiotic stress conditions. Morphologically herbaceous dicotyledonous plant, grow annually. The entire plant parts of Vigna unguiculata (L) Walp such as dry seeds, leaves, roots and pods consumed by all humans and animals Cowpea has rich in nutrition, vitamins and minerals so preferred by many farmers cultivated as intercrop with other cereals. In this review able to discuss the nutritional, medicinal as well as ecological significance. The seeds of cowpea have high content of proteins, fiber foods like carbohydrates, low cholesterol, minerals and vitamins. The nutrient value is higher and delay hungry sense in cowpea when compare to other cereals or pulses. The cowpea used for various medical aspects to lower cholesterol, promote body growth, iron source to increase blood cells, improve gall bladder function, maintain good circulatory system, increase insulin production, decrease body weight and do excellent antioxidant mechanism. The black eye pea also maintains good health to reduce both communicable and non-communicable diseases. Cowpea to form symbioses with variety of beneficial soil microorganisms to increase soil fertility, soil-root aeration, improve humidity and do fix atmospheric nitrogen to reduce global warming, climate change and also increase activity of biogeochemical cycle in the environment. In future people focus on to cultivate cowpea with to increase global production in all countries.

Part of the book: Legumes Research