Use of Triple Bagging Systems and Lippia Multilora Leaves for the Protein-Energy Quality Preservation of Cowpea Seeds (Vigna unguiculata L. Walp).

Authors: FOFANA Ibrahim; CHATIGRE K. Olivier; KONAN K. Constant; BIEGO Godi Henri Marius
DOI
10.5281/zenodo.1302325
DIN
IJOEAR-JUN-2018-1
Abstract

For more than 3500 years, cowpea (Vigna unguiculata L. Walp) has been one of most important legumes in nutrition of the peoples of African, Asian and Mediterranean continents (Bliss, 1972). Today, with an annual world production of 6.4 million tons (Nteranya and David, 2015), this food legume, consumed in various forms (donuts, boiled, mash, dough and sauce) is very popular throughout Africa because seeds are a valuable source of protein, less expensive for most populations. Indeed, cowpea seeds contain essential amino acids (Smart, 1964; Hignard, 1998; Archana and Jawali, 2007). Moreover, they provide a quantity of 3400 calories (Mukendi et al., 2014). Cowpea seeds are also an important source of carbohydrates, in particular dietary fiber (Bliss, 1972). Thus, the relatively balanced nutritional characteristics of cowpea seeds make it a very useful supplement in the diet. They are able to solve the problems of malnutrition and more specifically protein-energy deficiencies in sub-Saharan Africa. Furthermore, they are rich in micronutrients (essential minerals and vitamins) essential for the proper functioning of the body.However, despite its importance, cowpea is faced with storage and / or conservation problems mainly due to attacks caused by pests such as bruchids (Agyen-Sampong, 1978; Doumma et al., 2011). This situation is supported by the lack of mastery of good post-harvest practices. In addition, inadequate storage makes the seeds vulnerable to microorganisms (fungi and storage bacteria) which qualitatively and quantitatively deteriorate stored grains (Bhushan et al., 2016; Konan, 2017). These microorganisms negatively affect protein energy quality (protein levels, starch, fatty acids, reducing sugars, non-reducing sugars and energy value) of the stored grains.

Keywords
Cowpea preservation triples bagging biopesticide protein energy characteristics.
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Introduction
  1. Experimental site

The experiment was carried out at the Laboratory of Biochemistry and Food Sciences (LaBSA) of the UFR Biosciences at the University Felix HOUPHOUET-BOIGNY. The different bags were stored in a laboratory storage room at 28.0 ± 0.2ºC of temperature and 75.0 ± 1.0% relative humidity. Wooden pallets have been placed on the floor as a support for the various types of packaging bags.

  1. Biological material

Cowpea seeds used belong to the local variety "Vya". They were collected from producers in the Loh-Djiboua region (5° 50′ North 5° 22′ West) from April to May 2015 just after harvest. After hulling, the seeds have not undergone any treatment were sent to the laboratory for their packaging.

The leaves of Lippia multiflora were collected in Gbeke region in May 2015. They were dried out of the sun and then chopped in fine particles.

  1. Storage equipment

Storage bags used were constituted polypropylene bags and triple bagging systems. The triple bagging systems obtained from the suppliers were composed of two internal layers of polyethylene liners (composed of 80 mm high density) and a third layer made from woven polypropylene. The two layers polyethylenes, one adapted inside the other, were enclosed in the polypropylene woven bag.

  1. Protocol of cowpea seeds preserving

The experimentation was carried out from June 2015 to February 2016. It was implemented using the methodology of preservation by bagging cowpea seeds suggested by Konan et al., (2016) modified.

These authors using a central composite design with five levels represented by two factors (shelf life 1 to 8 months and proportion of biopesticide 0 to 5%) followed the evolution of merchantability and health quality during the storage in triple bagging systems. Thus, in our study one control batch and five experimental batches were constituted. The control group consisted of cowpea seeds put in polypropylene bags (TST). For the five experimental batches, they included one lot containing cowpea seeds in triple bagging systems without biopesticide (H0) and four batches of cowpea seeds packed in triple bagging systems with different concentrations (H1: 0.7%); H2: 2.5%; H3: 4.3% and H4: 5%) chopped dried leaves of Lippia multiflora. The filling of the bags was made by alternating cowpea seeds and leaves as stratum. The mass of each bag was 50 kg.

  1. Sampling

Sampling for analysis was carried out at different storage periods (Konan et al., 2016). The first analysis was done just before the conditioning for conservation (0 months). The aim was to determine base values (references) and then compare them to values obtained during preservation. Then cowpea samples (2.5 kg) were taken in triplicate at 1; 2; 4.5; 7 and 8 months. Bag sampling was done randomly. The samples were then milled in a hammer mill in the laboratory to obtain a fine grind to determine the biochemical parameters (protein-energy quality).

Conclusion

The aim of this study was to propose to the actors of the cowpea chain in Ivory Coast inexpensive, sustainable technology, protecting the environment and human health, with a view to strengthening cowpea preservation capacities. The results of our study confirm the importance of the establishment of adequate systems for preservation of the protein-energy quality of cowpea seeds. In fact, the triple bagging systems have shown the advantage of extending the shelf life of cowpea seeds. However, the use of triple bagging systems combined with the addition of Lippia multiflora leaves as a biopesticide made it possible to preserve the energy-protein quality (macronutrients and energetic value) of cowpea seeds for 8 months. Thus, this biopesticide could therefore be an effective alternative in cowpea preservation as a replacement for synthetic pesticides. The method developed in our study from a biopesticide in the triple bagging systems is inexpensive and promising for Ivorian producers. However, this study needs to be deepened to preserve the micronutrients of the cowpea after storage.

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