Browsing by Author "Hamisy, William"

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Traditional knowledge and use of wild cowpeas (Vigna unguiculata) in selected communities of Tanzania
(Frontiers in Sustainable Food Systems, 2025) Godlove, John; Lyimo, Liberatus Dominick; Tryphone, George Muhamba; Hamisy, William; Zonneveld, Maarten van; N’Danikou, Sognigbé
Wild cowpeas are utilized as food, medicine, and nutritious fodder. However, there are limited reports on the cultural significance of wild cowpeas across different agroecologies of Tanzania. This study analyzed the traditional knowledge and identified the most culturally important species. The study involved 260 respondents interviewed from 13 villages in seven districts, using descriptive and ethnobotanical methods to assess traditional knowledge. Fisher’s exact test (p = 0.0403) revealed that knowledge of wild cowpeas depends on age, not gender and education. A Pearson’s test showed significant differences in use categories of wild cowpeas among the respondents, with 31% as animal fodder, 6% as medicine, 3.5% as food, and 2.5% as green manure, while 57% did not use it. Spearman rank correlations revealed positive correlations among the variables tested, with FC and UR significantly having a high correlation index of 0.98, while the cultural value (CVe) index highly correlated with all ethnobotany indices evaluated. Vigna dekindtiana is the most culturally significant species, with the highest frequency of citation (FCs = 20), use reports (URs = 27), and cultural importance (CIs = 1.125). The leaves of V. dekindtiana have been used as animal feed and vegetables, while its roots have been used to treat gastrointestinal disorders. This study revealed that wild cowpeas can be utilized in various ways, such as ecological and social aspects, and in breeding programs to improve cultivated cowpeas.