Seleção de linhagens elite de feijão-caupi de porte semiereto biofortificadas com ferro e zinco

Dias-Barbosa, Cristina Zita de Morais Costa; Oliveira, Diêgo Sávio Vasconcelos de; Silva, Kaesel Jackson Damasceno; Moreira-Araújo, Regilda Saraiva dos Reis; Rocha, M. de M.

doi:10.34117/bjdv6n4-230

“…The studied genotypes showed a variation for the zinc content between 2.35 mg 100 g -1 and 4.57 mg 100 g -1 , with an average of 3.31mg 100 g -1 (Table 2). A similar result was found by Dias-Barbosa et al (2020), evaluating 16 cowpea genotypes, which found an average for the zinc content of 4.17 mg 100 g -1 ; as well as Rios et al (2018), evaluating commercial cowpea cultivars, which had zinc content ranging from 3.17 to 5.14 mg 100 g -1 ; and Gunathilake, Herath and Wansapala (2016), who studied cowpea cultivars in Sri Lanka, observed zinc contents between 2.04 and 2.82 mg 100 g -1 . On the other hand, Oliveira et al (2017), evaluating the zinc content in 12 cowpea genotypes in three locations in Maranhão and Piauí, Brazil, found variation and mean of 3.66 to 5.66 mg 100 g -1 , being higher than those obtained in the present study.…”

Section: Zinc Contentsupporting

confidence: 89%

“…Recent studies have revealed that the zinc concentration in cowpea grains is higher than that found in common bean grains (COELHO et al, 2021;GERRANO et al, 2019) and that there is a great genetic variability for the protein, iron, and zinc content in the cowpea germplasm grain (CARVALHO et al, 2012;DIAS-BARBOSA et al, 2021;SANTOS;BOITEUX, 2015;WENG et al, 2019). The determination of the iron and zinc contents in the grains of cowpea genotypes provide information that supports the selection and development of biofortifi ed cultivars for these micro minerals (DIAS-BARBOSA et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Potencial de genótipos de feijão-caupi para biofortifi cação de nutrientes e qualidade de cozimento

Freitas¹,

Gomes²,

Araújo³

et al. 2022

Revista Ciência Agronômica

1

0

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Cowpea is a very important food for the populations of the North and Northeast regions of Brazil, representing an excellent source of proteins and minerals. The purpose of this study was to evaluate the potential of 100 cowpea genotypes for biofortifi cation of iron, zinc, and proteins, and cooking quality of the grain. The iron and zinc contents were analyzed by x-ray fl uorescence spectrometry; protein content was based on nitrogen determination, using the Kjeldahl method; and cooking quality was assessed using an electric pressure cooker and Mattson cooker. The superiority of genotypes for iron, zinc, proteins, and cooking quality was carried out using the nutritional quality and cooking index. The iron content ranged from 3.58 to 6.06 mg 100 g -1 , with an overall average of 4.66 mg 100 g -1 , while the zinc content between 2.35 and 4.57 mg 100 g -1 and average of 3.31 mg 100 g -1 . Protein range ranged from 20.82 to 26.92 g 100 g -1 and an average of 24.30 g 100 g -1 . The percentage of cooked grains ranged from 20 to 98%, with an average of 68.7%. The line MNC11-1023E-28 has the best profi le of nutritional and cooking quality, showing potential as a food to meet consumer demands and reverse iron and zinc defi ciency in the Brazilian population.

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“…The existence of genetic variability for iron, zinc, and protein contents is a necessary condition for the selection of superior genotypes and biofortification of cowpea grains. In this sense, Dias- Barbosa et al (2020Barbosa et al ( , 2021, evaluating a group of cowpea lines for grain iron and zinc contents, and Santos and Bouteux (2013), evaluating 86 F 6 cowpea progenies for iron, zinc, and protein contents, also found variability among cowpea genotypes and possibility of genetic gains with selection for biofortification of grains with these nutrients.…”

Section: Analysis Of Variancementioning

confidence: 97%

“…Studies have shown that cowpea grains have higher zinc contents than common beans (COELHO et al, 2021;GERRANO et al, 2019) and cowpea germplasms presents high variability in grain zinc, iron, and protein contents (CARVALHO et al, 2012;DIAS-BARBOSA et al, 2020BOITEUX, 2013BOITEUX, , 2015OLIVEIRA et al, 2017;WENG et al, 2019;CARDONA-AYALA et al, 2021). Variability in iron and zinc contents assists in the selection of superior lines and in the development of biofortified cultivars with these micronutrients (DIAS-BARBOSA et al, 2020.…”

mentioning

confidence: 99%

Characterization of cowpea cultivars for grain size, color, and biofortification

Martins

¹

,

Lopes

²

,

Jean

³

et al. 2023

Rev. Caatinga

1

0

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Cowpea crops have high socioeconomic importance in the Northeast region of Brazil. These crops generate employment and income; in addition, it is an excellent source of protein, minerals, vitamins, and dietary fiber, and contributes to the food security of thousands of people. Biofortification of cowpea with iron, zinc, and proteins can contribute to prevent the higher hunger. The objective of this work was to assess iron, zinc, and protein contents in cowpea grains of different cultivars and the effect of grain size and color on the contents of these nutrients. Twenty-four cultivars with variation in size and color of the seed coat were evaluated. Iron contents ranged from 7.12 to 8.60 mg 100 g-1, with an overall mean of 7.75 mg 100 g-1. Zinc contents ranged from 4.46 to 4.93 mg 100 g-1, with an overall mean of 4.71 mg 100 g-1. Protein contents ranged from 31.50 to 36.24 g 100 g-1, with an overall mean of 33.57 g 100 g-1. Grain size ranged from 13.55 to 37.88 g, with an overall mean of 21.50 g. The cultivars Caldeirão, BRS-Guariba, and Pingo-de-Ouro-1-2 have higher iron contents; BRS-Aracê and BRS-Imponente have higher zinc contents; BR-14-Mulato, BRS-Guariba, BRS-Aracê, and BRS-Inhuma, have higher protein contents; and BR-3-Tracuateua and BRS-Imponente have larger grain sizes. The size and color of the seed coat do not influence the iron, zinc and protein contents of the evaluated cowpea cultivars.

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“…Recent studies have revealed that the zinc concentration in cowpea grains is higher than that found in common bean grains (COELHO et al, 2021;GERRANO et al, 2019) and that there is a great genetic variability for the protein, iron, and zinc content in the cowpea germplasm grain (CARVALHO et al, 2012;DIAS-BARBOSA et al, 2021;SANTOS;BOITEUX, 2015;WENG et al, 2019). The determination of the iron and zinc contents in the grains of cowpea genotypes provide information that supports the selection and development of biofortifi ed cultivars for these micro minerals (DIAS-BARBOSA et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Potential of cowpea genotypes for nutrient biofortifi cation and cooking quality

Freitas¹,

Gomes²,

Araújo³

et al. 2022

RCA

View full text Add to dashboard Cite

Cowpea is a very important food for the populations of the North and Northeast regions of Brazil, representing an excellent source of proteins and minerals. The purpose of this study was to evaluate the potential of 100 cowpea genotypes for biofortifi cation of iron, zinc, and proteins, and cooking quality of the grain. The iron and zinc contents were analyzed by x-ray fl uorescence spectrometry; protein content was based on nitrogen determination, using the Kjeldahl method; and cooking quality was assessed using an electric pressure cooker and Mattson cooker. The superiority of genotypes for iron, zinc, proteins, and cooking quality was carried out using the nutritional quality and cooking index. The iron content ranged from 3.58 to 6.06 mg 100 g -1 , with an overall average of 4.66 mg 100 g -1 , while the zinc content between 2.35 and 4.57 mg 100 g -1 and average of 3.31 mg 100 g -1 . Protein range ranged from 20.82 to 26.92 g 100 g -1 and an average of 24.30 g 100 g -1 . The percentage of cooked grains ranged from 20 to 98%, with an average of 68.7%. The line MNC11-1023E-28 has the best profi le of nutritional and cooking quality, showing potential as a food to meet consumer demands and reverse iron and zinc defi ciency in the Brazilian population.

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Seleção de linhagens elite de feijão-caupi de porte semiereto biofortificadas com ferro e zinco

Cited by 3 publications

References 0 publications

Potencial de genótipos de feijão-caupi para biofortifi cação de nutrientes e qualidade de cozimento

Potencial de genótipos de feijão-caupi para biofortifi cação de nutrientes e qualidade de cozimento

Characterization of cowpea cultivars for grain size, color, and biofortification

Potential of cowpea genotypes for nutrient biofortifi cation and cooking quality

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