The potential of cowpea as human food in Nigeria

Nigeria is a major producer of cowpea but the various methods of storing and preserving the crop locally are grossly inadequate. However, with the development of higher yielding varieties the need to consider other means of preserving cowpea has become urgent. This paper examines some of the factors influencing the production, preservation and utilisation of cowpea within Nigeria. The paper discusses the processing of cowpea as an alternative form of preservation. The utilisation of cowpea in the production of bean flour and as a canned product in tomato sauce are discussed with their relative economic advantages. The production of cowpea flour with good functional and reconstitutional properties has a potentially large market as it can be readily incorporated in various recipes. The production of commercially sterile cowpea in tomato sauce as a local substitute to imported baked beans will not only save the country some foreign exchange earnings, but will also lead to industrial growth, thereby generating employment for the populace.