Retention of proteins and minerals after cooking in cowpea genotypes1

Silva, Danillo Olegário Matos da; Santos, C. A. F.; Seido, Sirando Lima; Coelho, Washington Carvalho Pacheco; Aquino, Deisy Aiane Lima de

doi:10.1590/1983-40632016v4747261

Cited by 4 publications

(5 citation statements)

References 17 publications

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“…Concerning the applied concentrations, the supply of 20 kg ha -1 of hydrogel promoted gains of up to 15% in the protein content in relation to the absence of the product (Figure 4b). Under the conditions of this study, increasing hydrogel concentrations significantly increased the protein content of the grains, with the maximum corresponding to 25.44%, agreeing with the findings of Baptista et al (2017) and Silva et al (2017). It is possible to relate this effect to the higher soil water retention promoted by the use of hydrogels, because when there is a limitation in the availability of water in the initial stages of grain development, water stress can result in negative effects on photosynthetic activity, reduction in the production of assimilates for the development of this organ (Pedroso et al, 2009).…”

Section: Resultssupporting

confidence: 91%

“…In the Cerrado region, producers have increased their interest in cowpea crop (Vigna unguiculata (L.) Walp. ), mainly in the second crop season, attracted by the very competitive cost (Melo et al, 2018) and supported by the recommendation of promising genotypes regarding grain yield and the possibility of adaptation to the farming systems (Sousa et al, 2017;Silva et al, 2017). However, the occurrence of climatic adversities has hampered the production and supply of high-quality products, endangering the opening of new markets for this crop (CONAB, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Biochemical quality of cowpea beans grown under water-deficit maintained with hydrogel

Fidélis

Silva²,

Rauber

et al. 2020

rcia

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Investigations related to the effects of the hydrogel use in a water-deficit conditions on the biochemical composition of the harvested products are scarce. The aim of this study was to verify the influence of hydrogel on the biochemical response of cowpea beans produced under water-deficit in southern Tocantins. The experiment was a randomized complete block design with four replications. The treatments were obtained in a 2x5 factorial scheme, being: two sources of hydrogel (Hydroplan-EB HyC and Polim-Agri PP) and five concentrations (0, 5, 10, 15, and 20kg ha-1). After harvesting, the grains of cowpea, BRS Vinagre cultivar, were ground and chemically analyzed. The oil content of the seeds agreed with the reference values. The use of Polim-Agri PP promoted the best levels of amino acids (0.38mg g-1) and proteins (243.22mg g-1) of the grains. The carbohydrate content of them (Ȳ= 81.44mg g-1) was better using Hydroplan-EB HyC, regardless of the concentration applied. The application of 6.28kg ha-1 of Polim-Agri PP provided the highest starch content (842g mg-1). The use of hydrogel improves the biochemical quality of cowpea beans produced under water deficit in southern Tocantins.

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Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Biochemical quality of cowpea beans grown under water-deficit maintained with hydrogel

Fidélis

Silva²,

Rauber

et al. 2020

rcia

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“…A quick-cooking variety may achieve premiums in the marketplace. Nutritional value is also improved by losses reduction of nutrients as well as the destruction of vitamins [6], the reduced effect on the contents of protein, potassium, calcium, iron, and zinc in cowpea grains [7]. It encourages less use of firewood and gas.…”

Section: Introductionmentioning

confidence: 99%

Physical and Cooking Characteristics of Six Cowpea Varieties Seeds Cultivated in Burkina Faso

Traore¹,

Sawadogo²,

Batieno³

et al. 2022

AJPS

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Cowpea is essential in the diet in Burkina Faso. The information on their physical properties and cooking quality is important for consumer acceptance. This study has therefore been undertaken in order to fill the gap. Thus, six cowpea varieties were evaluated for their physical and cooking properties. The seeds had between 9% to 12% moisture. For physical proprieties, the result revealed that the variety Makoyin had the highest seed length (9.65 mm), the variety Gourgou recorded the highest seed width (7.08 mm), seed thickness (5.13 mm), and seed area (153.29 mm 2 ), and 100-seeds weight (21.1 g). The lowest seed sizes were presented by the variety Teeksongo with values of 7.88 mm, 6.34 mm, 4.88 mm, 122.68 mm 2 , and 16.87 g for respectively the length, the width, the thickness, the area, and the 100-seeds weight. The variety Makoyin produces seed elliptical form and varieties Neerwaya, Gourgou, Yipoussi and Issa-sosso, and Teek-songo the seeds spherical form. For cooking proprieties, the highest value of the bulk density of the seeds was presented in the variety Teek-song (1.51 g/ml). The highest hydration and swelling capacity were observed in varieties Gourgou (0.22 g/seed and 0.24 ml/seed respectively) and Yipoussi (0.22 g/seed and 0.21 ml/seed respectively). The seed with large size, greater hydration, and swelling capacity is preferred by consumers and processors for food products. Varieties Makoyin, Neerwaya, Gourgou, Yipoussi, and Issa-sosso presented cooking time of unsoaked seeds equal to one hour (from 60 to 68 min) excepted Teek-songo which had 46 min. These cooking times are acceptable for consumers. Seed length, surface area, thickness, the weight of seeds, hydration capacity, and

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“…Concerning the nutritional quality of cowpea, few works were achieved about genetic variability of nutritional components [13,14,6,15], and assessments concerning genetic resources used by farmers about its nutritional components are scarce. Breeding for nutritional quality and biofortification is an efficient way to avoid malnutrition and mineral deficiency instead of artificially supplying programs that have proven to be unsustainable in developing countries due to high operational cost.…”

Section: Introductionmentioning

confidence: 99%

Path Analysis in Cowpea Reveals Protein Accumulation Dependency of Mineral Nutrients Accumulation

Costa

Melo

Mano

2019

JEAI

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This work aimed at evaluating the effects of the nutrients on the protein content of cowpea grains. The trial was carried out in completely randomized design, in the Instituto Federal do Ceará (Federal Institute of Ceará), Limoeiro do Norte, Ceará State, Brazil, between October and November 2018. Grains of 10 cowpea cultivars were evaluated about its mineral nutrient phosphorus, potassium, calcium, magnesium, sulfur, chlorine, iron, zinc, copper, manganese, boron, sodium and protein contents. The seeds of the cultivars were obtained from the farmers market in three municipalities of the Ceará State, Brazil, in the crop year 2017. The components of variances within and between families were computed by analysis of variance, and the genetic variance and correlation were therefrom estimated. The statistical analyses of variance, Pearson’s correlation and Path analysis were carried out. The protein content broad sense heritability was 60.47%, and the other cowpea traits evaluated had high broad heritability values, ranging from 49.91% (sulfur content) to 99.69% (zinc content). No mineral nutrient content presented any genotype correlation with protein content, that is, no gene function is related to mineral nutrients and protein accumulation. Potassium (0.44), chlorine (0.38) and calcium (0.35) presented the higher path coefficients in protein of cowpea accumulation but are still weak indices (<0.50) to be indicated for screening. In screening cowpea cultivars for protein content, potassium and related traits are not the most important but present some degree of dependency with protein accumulation in the grains, resulting from path effects.

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Retention of proteins and minerals after cooking in cowpea genotypes1

Cited by 4 publications

References 17 publications

Biochemical quality of cowpea beans grown under water-deficit maintained with hydrogel

Biochemical quality of cowpea beans grown under water-deficit maintained with hydrogel

Physical and Cooking Characteristics of Six Cowpea Varieties Seeds Cultivated in Burkina Faso

Path Analysis in Cowpea Reveals Protein Accumulation Dependency of Mineral Nutrients Accumulation

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