Genotype � environment influence on cowpea (Vigna unguiculata (L) walp) antinutritional factors: 1 - trypsin inhibitors, tannins, phytic acid and haemagglutinin
✍ Scribed by Oluwatosin, Olusola Bayo
- Publisher
- John Wiley and Sons
- Year
- 1999
- Tongue
- English
- Weight
- 132 KB
- Volume
- 79
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
The relative inýuence of genotype, environment and genotype  environment eþ ects on four antinutritional factors (g kg-1) of importance in cowpea were studied using 15 local and improved cowpea genotypes grown in 12 environments, comprising three locations over four seasons per location. The locations Ago-Iwoye (6Ä58ºN4Ä00ºE), Mokwa (9Ä17ºN5Ä04E) and Kano (12Ä00ºN8Ä31ºE) were representatives of the major agroecological zones where cowpeas are produced. Genotypes eþ ects were strongest in controlling trypsin inhibitor content, while the environment was the major source of variation for tannins, haemagglutinin and phytic acid contents. Thus, the variability in the levels of these antinutritional factors in cowpea seeds depends largely on the environment where they are grown. This implies that a cowpea genotype grown and consumed safely in an environment can be poisonous when grown and consumed in another environment. Genotype  environment eþ ects were signiücant for tannins, haemagglutinins and trypsin inhibitor contents. Correlation coefficients (pooled data) from the three locations indicated that trypsin inhibitor was positively correlated to phytic acid (r = 0.59, 0.001 AE P AE 0.05) and haemagglutinins (r = 0.64, 0.001 AE P AE 0.05) but negatively correlated to tannin contents (r = Ô0.79, 0.001 AE P AE 0.05).