Potential of cowpea genotypes for nutrient biofortification and cooking quality.
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 fluorescence 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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Format: | Artigo de periódico biblioteca |
Language: | Ingles English |
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2022-05-02
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Subjects: | Porcentagem de grão cozido, Proteína, Ferro, Zinco, Grão, Vigna Unguiculata, Protein content, Iron, Zinc, Cooking, Grains, |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1142539 |
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dig-alice-doc-11425392022-05-02T14:12:02Z Potential of cowpea genotypes for nutrient biofortification and cooking quality. FREITAS, T. K. T. GOMES, F. de O. ARAÚJO, M. dos S. SILVA, I. C. V. SILVA, D. J. S. SILVA, K. J. D. e ROCHA, M. de M. THAISE KESSIANE TEIXEIRA FREITAS, UFPI, TERESINA; FERNANDA DE OLIVEIRA GOMES, UFPI, TERESINA; MAURÍCIO DOS SANTOS ARAÚJO, UFV, VIÇOSA, MG; IZABEL CRISTINA VERA SILVA, UFPI, TERESINA; DAISY JACQUELINE SOUSA SILVA, UFPI, TERESINA; KAESEL JACKSON DAMASCENO E SILVA, CPAMN; MAURISRAEL DE MOURA ROCHA, CPAMN. Porcentagem de grão cozido Proteína Ferro Zinco Grão Vigna Unguiculata Protein content Iron Zinc Cooking Grains 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 fluorescence 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. 2022-05-02T14:11:52Z 2022-05-02T14:11:52Z 2022-05-02 2022 Artigo de periódico Revista Ciência Agronômica, v. 53, e20218048, 2022. 1806-6690 http://www.alice.cnptia.embrapa.br/alice/handle/doc/1142539 10.5935/1806-6690.20220040 Ingles en openAccess |
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Porcentagem de grão cozido Proteína Ferro Zinco Grão Vigna Unguiculata Protein content Iron Zinc Cooking Grains Porcentagem de grão cozido Proteína Ferro Zinco Grão Vigna Unguiculata Protein content Iron Zinc Cooking Grains |
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Porcentagem de grão cozido Proteína Ferro Zinco Grão Vigna Unguiculata Protein content Iron Zinc Cooking Grains Porcentagem de grão cozido Proteína Ferro Zinco Grão Vigna Unguiculata Protein content Iron Zinc Cooking Grains FREITAS, T. K. T. GOMES, F. de O. ARAÚJO, M. dos S. SILVA, I. C. V. SILVA, D. J. S. SILVA, K. J. D. e ROCHA, M. de M. Potential of cowpea genotypes for nutrient biofortification and cooking quality. |
description |
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 fluorescence 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. |
author2 |
THAISE KESSIANE TEIXEIRA FREITAS, UFPI, TERESINA; FERNANDA DE OLIVEIRA GOMES, UFPI, TERESINA; MAURÍCIO DOS SANTOS ARAÚJO, UFV, VIÇOSA, MG; IZABEL CRISTINA VERA SILVA, UFPI, TERESINA; DAISY JACQUELINE SOUSA SILVA, UFPI, TERESINA; KAESEL JACKSON DAMASCENO E SILVA, CPAMN; MAURISRAEL DE MOURA ROCHA, CPAMN. |
author_facet |
THAISE KESSIANE TEIXEIRA FREITAS, UFPI, TERESINA; FERNANDA DE OLIVEIRA GOMES, UFPI, TERESINA; MAURÍCIO DOS SANTOS ARAÚJO, UFV, VIÇOSA, MG; IZABEL CRISTINA VERA SILVA, UFPI, TERESINA; DAISY JACQUELINE SOUSA SILVA, UFPI, TERESINA; KAESEL JACKSON DAMASCENO E SILVA, CPAMN; MAURISRAEL DE MOURA ROCHA, CPAMN. FREITAS, T. K. T. GOMES, F. de O. ARAÚJO, M. dos S. SILVA, I. C. V. SILVA, D. J. S. SILVA, K. J. D. e ROCHA, M. de M. |
format |
Artigo de periódico |
topic_facet |
Porcentagem de grão cozido Proteína Ferro Zinco Grão Vigna Unguiculata Protein content Iron Zinc Cooking Grains |
author |
FREITAS, T. K. T. GOMES, F. de O. ARAÚJO, M. dos S. SILVA, I. C. V. SILVA, D. J. S. SILVA, K. J. D. e ROCHA, M. de M. |
author_sort |
FREITAS, T. K. T. |
title |
Potential of cowpea genotypes for nutrient biofortification and cooking quality. |
title_short |
Potential of cowpea genotypes for nutrient biofortification and cooking quality. |
title_full |
Potential of cowpea genotypes for nutrient biofortification and cooking quality. |
title_fullStr |
Potential of cowpea genotypes for nutrient biofortification and cooking quality. |
title_full_unstemmed |
Potential of cowpea genotypes for nutrient biofortification and cooking quality. |
title_sort |
potential of cowpea genotypes for nutrient biofortification and cooking quality. |
publishDate |
2022-05-02 |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1142539 |
work_keys_str_mv |
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1756028215762092032 |