Cowpeas for sustainable agriculture and nutrition security: an overview of their nutritional quality and agroeconomic advantages

Abstract Cowpeas play a crucial role in sustainable agriculture and nutrition security, particularly in sub-Saharan Africa and South Asia, where they serve as a vital food source for millions. Cowpea grains are rich in proteins (20–30%), complex carbohydrates, vitamins, minerals and phenolics, making them an excellent dietary choice for promoting health. Overall, they can play a crucial role in addressing global nutritional challenges. Their low-fat, gluten-free and cholesterol-free attributes, along with disease-preventive properties, further enhance their value as a food ingredient. Agronomically, cowpeas require minimal agricultural inputs, exhibit high drought and heat tolerance and possess substantial nitrogen-fixing capabilities, allowing them to thrive on marginal lands without significant reliance on fertilisers. Furthermore, their eco-friendly cultivation can drastically reduce greenhouse gas emissions compared to animal protein sources. This comprehensive overview examines the nutritional benefits of cowpeas and their agroeconomic advantages, emphasising their potential to contribute to food/nutrition security and sustainable agricultural practices.