Wild Legume Species in Africa: A Synthesis of Vigna Potential for Nutrition and Food Security

Legumes are staple foods and essential sources of nutrients for populations facing food insecurity in Africa. Within this group, the genus Vigna —including cowpea ( Vigna unguiculata subsp. unguiculata ) — is among the most widely cultivated and consumed. Yet, despite their potential as both food sources and reservoirs of genetic diversity, wild Vigna remain underexplored. This study integrates existing knowledge with new data on the diversity, nutritional value and bioactive properties of wild edible Vigna taxa in Africa. We document 34 taxa traditionally consumed across the continent, characterised by high protein levels, low fat content and appreciable supplies of essential amino acids, starch, fatty acids, minerals and bioactive compounds. Among them, V. frutescens , V. luteola , V. unguiculata subsp. dekindtiana and V. vexillata emerge as particularly nutrient‐rich and agronomically resilient, making them promising candidates for domestication and breeding. Although antinutritional factors may hinder nutrient absorption, processing and selective breeding offer pathways to enhance their value. These findings position wild Vigna as a promising resource for improving food security, nutrition and sustainable, climate‐resilient agriculture in Africa.