Assessment of Water Absorption Capacity and Cooking Time of Wild Under-Exploited Vigna Species towards their Domestication

Abstract

Some phenotypic traits from wild legumes are relatively less examined and exploited towards their domestication and improvement. Cooking time for instance, is one of the most central factors that direct a consumer’s choice for a food legume. However, such characters, together with seed water absorption capacity are less examined by scientists, especially in wild legumes. Therefore, this study explores the cooking time and the water absorption capacity upon soaking on 84 accessions of wild Vigna legumes and establishes a relationship between their cooking time and water absorbed during soaking for the very first time. The accessions were grown in two agro-ecological zones and used in this study. The Mattson cooker apparatus was used to determine the cooking time of each accession and 24 h soaking was performed to evaluate water absorbed by each accession. The two-way analysis of variance revealed that there is no interaction between the water absorption capacity and cooking time of the wild Vigna accessions with their locations or growing environments. The study revealed that there is no environment × genotype interaction with respect to cooking time and water absorption capacity as phenotypic traits while genotype interactions were noted for both traits within location studied. Furthermore, 11 wild genotypes of Vigna accessions showed no interaction between the cooking time and the water absorption capacity when tested. However, a strong negative correlation was observed in some of the wild Vigna species which present phenotypic similarities and clusters with domesticated varieties. The study could also help to speculate on some candidates for domestication among the wild Vigna species. Such key preliminary information could be of vital consideration in breeding, improvement, and domestication of wild Vigna legumes to make them useful for human benefit as far as cooking time is concerned.

Agro-Morphological Exploration of Some Unexplored Wild Vigna Legumes for Domestication

“…Cluster I, containing the checks, could offer a clear orientation for the selection of candidates for domestication. Cluster 1 could also offer recommendations pertaining to the cooking time and water absorption capacity traits as reported earlier [26]. These are clear indications that these wild legumes could be domesticated and made useful, as the preliminary finding showed that farmers would be interested in utilizing them for various purposes [27].…”

“…In fact, it has recently been reported that Vigna stipulacea, another wild legume species with biotic resistance traits is domesticable [28] However, it is also necessary to note that domestication process could also affect the nutritional and health characteristics of the domesticated product as alerted by some researchers [29]. Therefore, the choice of V. vexillata, V. reticulata, V. ambacensis, and V. racemosa species in this study was first based on their availability in genebanks and from the little preliminary information obtained from the authors earlier investigations [5,26,27]. Figure 7 provides further indications relating to the domestication of these wild legumes by grouping them based on their quantitative agro-morphological traits.…”

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

“…It is the similar result to [32] who reported that cowpea water absorbed before cooking is equivalent to their weights. Hydration parameters are not correlated with cooking time [33]. Whereas, the lines that have lower hydration and swelling capacities usually have longer storage life [34].…”

Contet nutritional, bioactive and sensory of organic tomatoes creole (Solanum lycopersicum L. and S. lycopersicum L. var. cerasiforme)

“…Color, for example, is a great indicator of quality and maturation, as it suggests changes in avor, texture and aroma (Garg & Chema, 2011). However, many studies report that modern cultivars have lower levels of micronutrients and vitamins (Pereira et al, 2020; Harouna et al, 2019;Manzo et al, 2018), due to the focus on high yields during domestication and postdomestication of the plants and thus the diversity was reduced during this process.…”