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Cowpea (Vigna unguiculata) is a legume consumed as a high‐quality plant protein source in many parts of the world. High protein and carbohydrate contents with a relatively low fat content and a complementary amino acid pattern to that of cereal grains make cowpea an important nutritional food in the human diet. Cowpea has gained more attention recently from consumers and researchers worldwide as a result of its exerted health beneficial properties, including anti‐diabetic, anti‐cancer, anti‐hyperlipidemic, anti‐inflammatory and anti‐hypertensive properties. Among the mechanisms that have been proposed in the prevention of chronic diseases, the most proven are attributed to the presence of compounds such as soluble and insoluble dietary fiber, phytochemicals, and proteins and peptides in cowpea. However, studies on the anti‐cancer and anti‐inflammatory properties of cowpea have produced conflicting results. Some studies support a protective effect of cowpea on the progression of cancer and inflammation, whereas others did not reveal any. Because there are only a few studies addressing health‐related effects of cowpea consumption, further studies in this area are suggested. In addition, despite the reported favorable effects of cowpea on diabetes, hyperlipidemia and hypertension, a long‐term epidemiological study investigating the association between cowpea consumption and diabetes, cardiovascular disease and cancer is also recommended. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Abstract: This study was carried out to investigate the effect of processed (boiled and sprouted) cowpea‐incorporated experimental diets on serum cholesterol and serum antioxidant capacity in high‐fat diet (HFD)‐fed Wistar rats. Seven weeks old male Wistar rats were fed 20% fat as a control (CD), for comparison with 20% fat‐enriched diets containing 20% whole raw cowpea diets (Bombay Raw Diet; BRD and MI35 Raw Diet; MRD), boiled cowpea diets (Bombay Boiled Diet; BBD and MI35 Boiled Diet; MBD) and sprouted cowpea diet (Bombay Sprouted Diet; BSD) for 6 weeks. The increase in serum total cholesterol as a result of high‐fat diet was significantly countered by boiled and raw cowpea‐incorporated diet‐fed rats. Increased serum non‐HDL‐C level caused by HFD was significantly (p < 0.05) countered by raw, boiled, and sprouted cowpeas, while HDL–C was increased by raw MI and boiled Bombay incorporated diets. Boiling has improved the hypocholesterolemic ability of Bombay cowpea and BBD has significantly (p < 0.05) modulated serum HDL‐C level and liver weight in rats. These findings were supported significantly high soluble fiber content in processed cowpea powder than that in raw cowpea powder. The decrease in serum antioxidant activity as a result of HFD was significantly countered by BRD. Processing has reduced the antioxidant activity in cowpeas and serum antioxidant activity in rats. Cecal lactobacilli population was significantly high in all cowpea diet‐fed groups compared to control. Modulated serum cholesterol level in cowpea diet‐fed rats was accompanied by dietary fiber composition, antioxidant activity in cowpeas and fecal weight, cecal weight and cecal lactobacilli population in rats compared to control. Both processed and raw cowpea‐incorporated diets have modulated HFD‐induced hypercholesterolemia by modulating serum antioxidative capacity, cholesterol metabolism, and cecal fermentation. [ABSTRACT FROM AUTHOR]

This study was carried out to investigate the hypocholesterolemic and hypoglycemic effect of four cowpea cultivars. Wistar rats were grouped and fed a high fat diet with 20% Bombay (BO), 20% MI 35 (MI), 20% Waruni (WA), 20% Dawala (DA) in comparison with 20% casein (HFD). Serum total cholesterol, non-HDL cholesterol, triacylglyceride and glucose concentrations and serum antioxidant activity were analysed. Serum lipids, glucose concentrations and serum antioxidant activity in WA fed rats were significantly lower ( P < 0.05) than HFD. Therefore, raw Waruni cowpea produced significant hypolipidemic and hypoglycemic effects in Wistar rats. [ABSTRACT FROM AUTHOR]