Nutrient-Rich Cowpea Varieties: Tackling Hidden Hunger in Ebonyi State

Introduction: Hidden hunger, a silent but devastating form of malnutrition, affects millions of people worldwide, particularly in developing nations. Known scientifically as micronutrient deficiency, it occurs when individuals do not consume sufficient quantities of vital vitamins and minerals necessary for healthy growth, development, and overall well-being. Key micronutrients like iron and vitamin A are essential for combating anemia, promoting vision, and enhancing immune function. However, their deficiency remains a pressing challenge, especially in rural and vulnerable areas of Nigeria, including Ebonyi State.

The Challenge of Hidden Hunger in Ebonyi State
Despite its agricultural potential, Ebonyi State struggles with issues of hidden hunger. Diets often lack diversity, leading to deficiencies in essential nutrients. Local staples, though calorie-dense, fail to provide adequate micronutrients. As a widely grown legume, cowpea (Vigna unguiculata) has long been recognized as a potential game-changer in addressing these deficiencies. Known for its adaptability and cultural relevance, cowpea could serve as a significant source of protein, iron, and vitamin A (John Staugton, 2024). However, limited knowledge about the nutritional profiles of various cowpea varieties hinders efforts to identify nutrient-dense options that could be strategically utilized to combat hidden hunger in the region.

Study Objectives
Recognizing the potential of cowpeas and the lack of information regarding their nutritional value, researchers at Alex Ekwueme Federal University, Ndufu-Alike (AE-FUNAI), undertook a study in 2022. The primary objective was to evaluate the nutritional quality of selected cowpea varieties and identify those with high levels of protein, iron, and vitamin A. These varieties could then be promoted as dietary interventions to address hidden hunger in Ebonyi State.

Materials and Methods: Four improved cowpea varieties were focused in the study: IT99K-573-1-1, UAM09-1051-1, UAM14-122-17-7, and UAM14-130-20-4—and a local check, Ikwo cultivar. Grown under the same agronomic conditions at AE-FUNAI, these varieties were carefully analyzed in a controlled laboratory environment. Laboratory procedures adhered to stringent safety protocols, ensuring the reliability of results.

Key analyses included:
Protein Content: Determined using the Kjeldahl method, a standard approach for measuring nitrogen content in biological samples.
Iron Content: Measured using atomic absorption spectroscopy (AAS), a precise method for quantifying trace minerals.
Vitamin A Content: Assessed using high-performance liquid chromatography (HPLC), known for its accuracy in determining fat-soluble vitamins.
 Each variety was analyzed in quadruplicate to enhance the reliability of the findings. Statistical analysis was conducted using ANOVA and Tukey's multiple range test to ensure robust comparisons.

The results revealed striking differences in the nutritional profiles of the cowpea varieties:
Protein levels ranged from 21.70% in the Ikwo cultivar to 27.60% in UAM14-122-17-7, which emerged as the most protein-rich variety. UAM14-130-20-4 followed closely with 26.16% (Figure 1). These findings underscore the genetic diversity in protein synthesis and accumulation among cowpea varieties (John Staugton, 2024). Natalie Butler in her published article reported that, protein as a critical macronutrient, supports growth, tissue repair, and immune function, making these varieties valuable for addressing protein-energy malnutrition in developing countries.

Iron concentrations varied from 3.10 mg/100 g in the Ikwo cultivar to 5.88 mg/100 g in UAM14-122-17-7. UAM14-130-20-4 also showed promising levels of iron at 5.32 mg/100 g (Figure 1). Iron is essential for hemoglobin production and plays a vital role in preventing iron-deficiency anemia (Seed, 2024). These iron-rich varieties could contribute significantly to combating anemia in resource-constrained populations (www.discover.texasrealfood.com/vitality-vault/what-are-the-health-benefits-of-cowpeas)

Vitamin A levels ranged from 4860 IU/100 g in the Ikwo cultivar to 6640 IU/100 g in UAM14-122-17-7. UAM14-130-20-4 followed with 6240 IU/100 g (Figure 1). Vitamin A is crucial for vision, immune health, and cellular functions. The high levels in these varieties position them as potential dietary solutions to address vitamin A deficiency, a common issue in rural areas of Ebonyi State.

The findings demonstrate the nutritional superiority of UAM14-122-17-7 and UAM14-130-20-4, making them prime candidates for food-based interventions in Ebonyi State. These varieties hold the potential to: Alleviate protein-energy malnutrition through their high protein content, combat iron deficiency anemia by serving as a reliable source of dietary iron, address vitamin A deficiency, reducing risks associated with vision impairment and compromised immunity.

Challenges and Opportunities:
While the study highlights the nutritional promise of these cowpea varieties, several challenges must be addressed to realize their full potential:
Bioavailability Studies: Nutrient levels in foods do not always translate into what the body absorbs. Further research is needed to confirm the bioavailability of protein, iron, and vitamin A in these varieties.

Conclusion and Call to Action
This study represents a significant step forward in the fight against hidden hunger in Ebonyi State and beyond. Identifying nutrient-dense cowpea varieties provides a roadmap for leveraging local crops to address global nutrition challenges. UAM14-122-17-7 and UAM14-130-20-4 emerge as clear winners, with the potential to improve dietary diversity, combat malnutrition, and enhance the livelihoods of farming communities.

Promoting the cultivation and consumption of these varieties through targeted extension services, farmer training, and nutrition education programs could have far-reaching impacts. However, a multi-stakeholder approach involving researchers, policymakers, farmers, and local communities is essential to ensuring sustainable adoption.

In the words of Njoku and Ojimelukwe (2018), “Nutrition security is not just a goal; it is a prerequisite for human development.” With concerted efforts, these humble legumes could become powerful allies in the global fight against hidden hunger.

Ankrumah Emmanuel, Ogbonna Pete Ejimofor Onyia, Vincent Nduka Omoigui Lucky, Kamara Alpha, Ndifon Elias, Mjaika Inyang Paul

References
Natalie Butler, R.D., L.D. Black-Eyed Peas (cowpeas): Nutrition facts and Benefits – Healthline. In: Rachael Ajimera, MS, RD on January 8, 2024. www.healthline.com/nutrition/black-eyed-peas-nutrition
www.discover.texasrealfood.com/vitality-vault/what-are-the-health-benefits-of-cowpeas
Shawna Seed. Health benefits of black-eyed peas. Medically reviewed by Shruithi N, MD on September 29, 2024. www.webmd.com/diet/health-benefits-black-eyed-peas
John Staugton. Surprising Benefits of Cowpeas last updated – April 23, 2024. Organicfact.net/cowpea.html.
Njoku, E. O., & Ojimelukwe, P. C. (2018). Nutritional potential of cowpea-based foods in combating vitamin A deficiency in Africa: A review. Food Reviews International, 34(7), 635-653. DOI: 10.1080/87559129.2018.1449153role in addressing this nutritional concern.