Salinity and Sodicity Induced Responses on Total Phenols, Flavonoids and Tannins Accumulation on Cowpea (Vigna unguiculata (L) Walp)

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dc.contributor.authorMutuku, T
dc.contributor.authorMamati, E
dc.contributor.authorMutune, A.
dc.date.accessioned2023-10-30T13:08:54Z
dc.date.available2023-10-30T13:08:54Z
dc.date.issued2023-09
dc.descriptionArticleen_US
dc.description.abstractFood shortage remains a developmental hindrance in globally with about 25% of world’s population suffering from continued food and nutritional insecurity especially in ASALs. Reduced arable tracts of land for cultivation, increased population and variation in nonliving factors such as water and salinity are challenges facing the world. Cowpea is commonly grown on ASALs which are greatly affected by salinity. The study involved 4 cowpea varieties; K80, M66, Kunde 1 and KVU 27-1 that were subjected to both CaCl2(aq) and NaCl(aq) at levels of 0 (control), four, eight and twelve dS/m. A complete randomizeddesign in replicates of three in a greenhouse was usedat Jomo Kenyatta University of Science and Technology, JujaSubcounty, Kiambu County on October 2021- January 2022.The salts concentrations (NaCl and CaCl2) were applied to the soil from time of sowing and constant levels were monitored throughout by use of an EC probe Determination of total phenols, tannins, and flavonoids content was done using a UV-VIS spectrophotometer. The obtained data wereevaluated using 2-way ANOVAat 5% significance level using SPSS (software version 21). As salinity and sodicitylevels increased, the phenols, tannins and flavonoids content also increased. Variety M66 recorded the highest total phenols, tannins and flavonoids above 8 dS/m hence it developed a defense mechanism against salt stress. Therefore, variety M66 was better adapted to high salt levels because it performed better at high saline and sodic levels. Therefore, farmers especially in marginal areas affected by salinity should adopt growing of M66 cowpea variety.en_US
dc.identifier.citationMutuku, T., Mamati, E., & Mutune, A. (2023). Salinity and Sodicity Induced Responses on Total Phenols, Flavonoids and Tannins Accumulation on Cowpea (Vigna unguiculata (L) Walp). African Journal of Horticultural Science, 22, 73-80.en_US
dc.identifier.urihttps://www.journal.hakenya.net/index.php/ajhs/article/view/104
dc.identifier.urihttp://ir-library.ku.ac.ke/handle/123456789/27095
dc.language.isoenen_US
dc.publisherAJHSen_US
dc.subjectCowpeaen_US
dc.subjectPhenolicsen_US
dc.subjectSalinityen_US
dc.subjectSodicityen_US
dc.subjectUV-VIS spectrophotometeren_US
dc.titleSalinity and Sodicity Induced Responses on Total Phenols, Flavonoids and Tannins Accumulation on Cowpea (Vigna unguiculata (L) Walp)en_US
dc.typeArticleen_US
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