PHYSICAL AND BROMATOLOGICAL CHARACTERISTICS OF COWPEA VARIETIES PREFERRED BY Callosobruchus maculatus (COLEOPTERA: BRUCHIDAE) 1

Abstract

-Cowpea is an herbaceous legume susceptible to several insects and diseases; and the beetle Callosobruchus maculatus is the main pest causing direct losses in the production of this crop. The objective of this work was to assess the physical and bromatological characteristics of beans of cowpea varieties (Bico-deOuro, BRS-Novaera, BRS-Guariba and BRS-Tumucumaque) preferred by C. maculatus. Adults of C. maculatus were obtained from a storage unit of cowpea beans. The physical and bromatological characteristics and attractiveness of cowpea beans to insects were evaluated in laboratory. The preferences for oviposition with no choice and attraction to cowpea beans by C. maculatus are not related to the high protein content or physical characteristics of the bean seed coat (thickness and fiber content), since the insects were more attracted to beans of the variety Bico-de-Ouro, which had low crude protein content, the thickest seed coat and high NDF content.Keywords: Vigna unguiculata. Seed coat. Anatomy. CARACTERÍSTICAS FÍSICAS E BROMATOLÓGICAS NA PREFERÊNCIA DE Callosobruchus maculatus (COLEOPTERA: BRUCHIDAE) A DIFERENTES VARIEDADES DE FEIJÃO-CAUPIRESUMO -O feijão-caupi é uma leguminosa, alvo de vários insetos e doenças, sendo a principal praga que causa perdas diretas o caruncho Callosobruchus maculatus. O objetivo deste trabalho foi relacionar as características físicas e bromatológicas das variedades de feijão-caupi Bico de Ouro, BRS Novaera, BRS Guariba e BRS Tumucumaque à preferência do caruncho C. maculatus. Os indivíduos adultos de C. maculatus foram obtidos em unidade armazenadora de sementes de feijão-caupi. Realizou-se em laboratório a caracterização física e bromatológica das sementes e, teste de atratividade dos insetos. A preferência de oviposição e atratividade de C. maculatus aos genótipos de feijão-caupi não estão associadas à atratividade por altos teores de proteína ou às características físicas do tegumento, neste caso espessura e teores de fibra, uma vez que os insetos tiveram maior atratividade pela variedade Bico de Ouro, que apresentou teores reduzidos de proteína bruta, maior espessura do tegumento e maiores teores de fibras em relação às demais variedades.Palavras-chave: Vigna unguiculata. Tegumento. Anatomia.

Design of lattice simplex mixtures as a statistical tool for the inclusion of cowpea bean flour (Vigna unguiculata) in a cheese stick formulation

“…Cowpea beans are characterized by its reniform seeds with beige to white smooth cover and brown hilum (De Oliveira et al, 2018); it is an important crop, especially in low-income populations, due to their nutritional properties. The grain contains between 23 to 25% protein; also, it has a low amount of fat, an average of 2% (Frota et al, 2008).…”

“…However, the use of different types of flours for frozen foods that improve their nutritional and sensory characteristics is an innovative matter. Recent studies recommend the use of cowpea bean flour as it is a low-cost and readily available source of protein to improve nutritional quality in combined food products that are thawed for consumption (Akosua et al, 2015;Naiker et al, 2019), making it a promising crop for development of regional agribusiness that contributes to the opening of markets for cowpeas (De Oliveira et al, 2018;Freire, 2011).Coupled with the above, the success of a new food product on the market depends on its commitment to consumer opinion. The determination of acceptance is essential in developing new products and improving existing products (Reis et al, 2009).…”