English - McKnight Foundation Collaborative Crop Research Program

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McKnight Foundation Collaborative Crops Research Project No: 06-741 Development and promotion of Alectra resistant cowpea cultivars for smallholder farmers in Malawi and Tanzania Table 2: Farmers Responses on Cowpeas Utilization Parameter Category Iringa Dodoma n % n % Ever eaten cowpea Yes 240 100 277 100 How often eaten per day Twice 92 38.5 156 56.3 Thrice 147 61.5 121 47.7 How often eaten per week Once 77 32.1 28 10.1 Twice 75 31.3 119 43.0 Thrice 65 27.1 82 29.6 Four Times 11 4.6 38 13.7 Five Times 12 5 10 3.6 Where the cowpea supplies are obtained Grow cowpea in my farm 124 51.7 131 47.3 Purchase from the market 41 17.1 6 2.2 Get from the neighbor 75 31.3 140 50.5 How much cowpea is prepared in one meal 100-500gms 137 57.1 115 76.9 500-2000gms 103 42.9 64 33.1 How much cowpea leaves are prepared in one meal 100-1000gms 146 61.9 227 89.7 1000-4000gms 90 39.1 26 11.3 Consumed green cowpea leaves Yes 240 100 277 100 Consume dry cowpea leaves Yes 152 63.3 271 97.8 Time of cooking green cowpea leaves 5-15 minutes 105 44.3 53 20.6 20 – 90 minutes 133 65.7 214 79.4 Time of cooking dry cowpea leaves 5-15 minutes 26 45.6 44 37.9 20 – 90 minutes 31 54.4 72 62.1 How leaves re prepared Chop-wash -cook 23 9.7 155 56.0 Wash-chop-cook 214 90.7 44 44 Cowpea soup with ugali or rice Relish 229 28.8 267 29.2 Cowpea boiled with maize as kande Mixed with Maize 219 27.5 195 21.4 Cowpea roasted 17 2.1 44 4.8 Roasted milled to flour to prepare porridge Cowpea Porridge 28 3.5 66 7.2 Milled to flour for preparing bagia Cowpea Buns 97 12.2 121 13.3 Milled after soaking to prepare bagia Cowpea Buns 129 16.2 184 20.2 Cowpea grain consumption 40-200gms 201 83.8 252 93.0 201-500 39 16.2 19 7.0 Cowpea leaves consumption 10 – 500 gms 224 94.9 247 100 500 - 1400 12 5.1 0 0
McKnight Foundation Collaborative Crops Research Project No: 06-741 Development and promotion of Alectra resistant cowpea cultivars for smallholder farmers in Malawi and Tanzania Content Minerals of nutritional importance that were analyzed in cowpea products included iron, zinc and calcium. Analysis showed that all varieties had significantly different (p
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English - McKnight Foundation Collaborative Crop Research Program

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