Use Of Cowpea For Shito Production

INTRODUCTION
Background of the study
Cowpea is a popular cash crop widely grown and consumed in Ghana. The production is high in the savannah areas and the margins of the semi-deciduous forest (forest-savannah transition zone). In the forest zone, its cultivation is recommended primarily in the minor season because of excessive vegetative growth and a higher incidence of diseases in these areas during the major rainy season (FAO, 2005). Although Ghana is considered as one of the major producers of cowpeas in Africa, production level and land area under cultivation have been low, with slight increases in the last five years (Ghana Statistical Service, 1992).
Inefficient cultural practices and constraints notably farmers perception of cowpea as a secondary crop, low farm mechanization and marginal crop management, high susceptibility to disease and pests attack, low yield and storage problems, may account for the low production levels (Coetzee, 1995). It is a common practice for farmers to dispose off a greater proportion of their produce at low prices for money to use for family and home maintenance as well as other social commitments and obligations. This is partly because the farmers are unable to find efficient cowpea storage facilities which can prolong the duration of stocks.
According to Carsky&Lyasse(2002), maize and cowpea are very important cereal and legume grains in Ghana in terms of production, commerce, demand and traditional food uses.Available data and reports on the Ghanaian nutritional situation (IBS, 1986; FAO/WHO, 1988; Joint FAO/WHO Report, 1989-1991; Alderman, 1990; Lartey, 1991; and Armar-Klemesu and Kennedy, 1992), have consistently indicated a high prevalence of malnutrition. Large proportions of households (especially low income/rural) are threatened by malnutrition in Ghana.Consequently, the nutritional status of pregnant and lactating mothers and pre-school children in these households is likely to deteriorate. This is because most of these households lack available protein foods, and intra-family distribution and consumption patterns often deprive children and women of their required protein (Ehlers &Hall, 1996).Other contributing factors include -ignorance of suitable and nutritionally adequate weaning foodsand their preparation, as well as poor sanitation andinfections.The situation is further aggravated by the fact that the staple diet in Ghana consist mostly of root crops and cereals (FAO, 2005).
Vegetables, legumes and accompanying animal foods are mostly used as relishes and to improve the palatability of the diet. The most popular traditional weaning gruel – “Akasa” for instance, is predominantly a maize-based diet, prepared from fermented dough (Craufurd& Roberts, 1997).Moreover, Ghanaians are more familiar with cowpea and are more likely to use in feeding and product formulations intended for nutrition intervention.
Notwithstanding the above nutrition and health related positive attributes of cowpeas, negative factors such as the presence of anti-nutritional factors – enzyme inhibitors, hard-to-cook defect, high fuel consumption, prolonged cooking time, the characteristic beany flavor and indigestion associated with cowpea processing and consumption are common factors mitigating against increased cowpea utilization.It is from these viewpoints that this research sought to establish the extent of the useof cowpea for shito production and utilization and toassess the nutritional status of cowpea shito.
Thus, a study to assess the use of cowpea for shito production and consumption as well as the nutritional evaluation of shito (Singh & Rachis, 1992).The cowpea (Vignaunguiculata) is an annualherbaceouslegume from the genus Vigna. Unguiculata is Latin for “with a small claw”, which reflects the small stalks on the flower petals (Langyintuo, Musa &Ntoukam, 2003). Due to its tolerance for sandy soil and low rainfall, it is an important crop in the semi-arid regions across Africa and other countries. Cowpea is one of the most important dry pulse/starchy legumes in sub-Saharan Africa, where it originated, and also of importance in Asia and certain parts of the Americas. Some well-known common names for cultivated cowpea include black-eye pea, southern pea, yard long bean, southern pea, lubia, niebe, coupe or frijole and Crowder pea.
Plant cowpea is a herbaceous legume which grows annually in a warm climate with adequate rainfall. It is the crop which grows well in the warm season, temperate zones and humid tropic. In many areas of the world, the cowpea is the only available high quality legume hay for livestock feed.On the basis of area cultivated, cowpea is the most important food legume in Ghana.It is chiefly used as a grain crop, for animal fodder, or as a vegetable(Phillips, 2003).It is believed to have originated from Africa in Ethiopia.Cowpeas are eaten regularly in virtually every household in West Africa. Cowpea is both a food security and a cash crop (Coetzee, 1995).
Because of its short duration, it can be grown in two months and harvested to give break-even yield even with little rain and then stored and eaten when households run out of other foods.Nowadays, it is a legume widely adapted and grown throughout the world (Summerfield et al., cited by Okeke&Saalia, 2003), however, Africa predominates in production.Millions of African farmers grow cowpea, some two hundred million Africans consume cowpea, many, maybe a majority of these farmers are women.Cowpea grain, nutritious and inexpensive, serves as a source of cheap protein for both rural and urban consumers. The cowpea grain contains about 25 percent protein and 64 percent carbohydrate (Luther, 1987).Cowpea is an indigenous crop that has evolved from the native wild types and its genetic diversity is greater than that of any other crop in the dry African savannah. (FAO, 2005).
Cowpea is also referred to as the “hungry season crop” because it is the first crop to be harvested before the cereal crops are ready. Cowpea flour is used to make home meals such as stew, soups, beans cake and koose(cowpea paste fritters). Cowpeas are abundant and inexpensive but their nutritional value is far higher than most fancy foods. They can provide a good amount of minerals and vitamins to the body. They can be added to stews, curries and also added to salads to add protein and carbohydrates.Cowpea is prepared for consumption in grain, split and ground forms. The ground form has traditionally been a favorite of rural household in northern Ghana because cowpea flour is less susceptible to post –harvest pest damage and can be used in many different dishes thus enhancing food security between harvests. Processed products such as cowpea flour, cowpea cake, cowpea fritters and cowpea chips are sold in village markets. Households can earn a good income by producing two or three crops of cowpeas per year.
Ghanaian farmers typically store and sell more than 60% of their cowpeas when price rise during the off-season.Therefore, cowpea seed is valued as a nutritional supplement to cereals and an extender of animal proteins. They are often considered as poor man’s food due to its humble origins.The cowpea plant can thrive in many conditions and can grow in various weather conditions. Cowpea is loaded with various types of nutrients. It is rich in fiber, protein, iron, potassium, low in fat and calories.Cowpeas are exceptionally nutritious with all the essential and fundamental ingredients that the body requires to function properly (Timko& Singh, 2008).
1.1     ProblemStatement
Cowpea production is widely distributed throughout the tropics, but Central and West Africa account for 64% of the world’s production (FAO, 2000). In Ghana, cowpea run second to groundnut (Daniel Tetteh handbook on crop science, 2014). However, its full exploitation has not yet been fully realized.
1.2     Objectives of the Study
The objectives of the study are grouped into two. These are main and specific objectives.
1.2.1  Main Objective
The main objective of the study is to determine the use of cowpea for shito production, its consumption, nutritional status, as well as to access consumer’s preference for Cowpea shito. Other objectives includes;
1.2.2  Specific Objectives
More specifically, the research focuses on achieving the following objectives;
1. To determine the cost of the shito.
2. To access the sensory attribute in terms of the taste, aroma and colour.
3. To determine the overall acceptability of cowpea shito.
4. To bring varieties of shito into the market.
5. To determine the preference of shito consumers
1.3     Research Questions
The research seeks to answer the following questions;

1. What are the nutritional importance and value of shito?
2. How does shito helps improve the diet of customer?
3. Does quality shito production contribute to customers taste and preference?
4. Are customers satisfied with cowpea shito in Ghana?

1.4     Significance of the study
The major significance of this research work is that it will serve as a policy document for customers, bar operators, waitress, dieticians and all manner of people. Again,in view of the benefits of shito, it is expected that with the study in this concept, it will serve as a source of encouraging customers and other dieticians to improve on their diet through the use of shito to improve their living conditions.Moreover, the research work will help our case study (the use of cowpea for shito production) to know the impact it has on people diet’s insociety.It will also serve as a reference work for other researchers.
1.5     The Scopeof the study
The area of the study shall cover the entire use of cowpea for shito production with much emphasis on the impact it has on customer’s diet. Areas where shito is used shall also be studied, to arrive at a reasonable conclusion. Mostly, secondary information on the subject (the use of cowpea for shito production) may be inadequate given rise to the problem of traveling long distance for collection of information.
1.6     Limitations of the study
One of the problem to the researcher was issue of accessibility to respondents and the unwillingness of the target group to be used for the survey. Due to the long working relationship with some of the target group, the researcher was able to get their consent.
Financial constraint is another challenge to the researcher. The cost of questionnaires design and its administration took a heavy toll on the researcher. Another challenge has been the availability of time.
1.7     Organization of the study
The study shall possibly be set out in five (5) chapters as follows: the first chapter shall contain the introduction and background of the study, statement of the problem, objectives of the study, significance of the study, scope and limitation of the research and outline of the study.However, the second chapter shall seek to provide a conceptual frame work and review previous literature in relation to the research topic. This will highlight and analyze critically, works on the study by scholars and researchers.Moreover, the third chapter shall provide the research methodology which will clearly outline the means of data collection for the study.The fourth chapter shall consist of presentation and analysis of data, it will also include personal data from respondents, responses by management and staff, and challenges facing some manufacturers of shito.The fifth chapter shall be the last chapter and will provide for the summary, conclusion, summarize findings and recommendations of the study.