Retention of proteins and minerals after cooking in cowpea genotypes

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dc.creatorDanillo Olegário Matos da Silva
dc.creatorCarlos Antonio Fernandes Santos
dc.creatorSirando Lima Seido
dc.creatorWashington Carvalho Pacheco Coelho
dc.creatorDeisy Aiane Lima de Aquino
dc.date2017
dc.date.accessioned2026-07-07T04:30:28Z
dc.descriptionCowpea is a tolerant crop to water deficit, with moderate protein and mineral contents, as well as fast cooking, which are important requirements for semi-arid regions. This study aimed to evaluate the retention of total proteins and minerals after cooking in cowpea genotypes, in order to select those that best preserve these nutrients contents. Twenty-four genotypes were evaluated, being ten lines, five commercial cultivars and nine landraces maintained by farmers. Cooking had a reduced effect on the contents of protein, potassium, calcium, iron and zinc in cowpea grains, with significant effects only in a few genotypes. A significant and positive correlation was observed only for grain yield x zinc content and protein content x cooking time. The line CPCR3F6L17 presented a high grain yield and high levels of protein, potassium, iron and zinc after cooking, showing to be a promising option for the studied region.
dc.formatapplication/pdf
dc.identifier1517-6398
dc.identifierhttps://www.redalyc.org/articulo.oa?id=253052998013
dc.identifier.urihttp://hdl.handle.net/123456789/463494
dc.languageen
dc.publisherUniversidade Federal de Goiás
dc.relationhttp://www.redalyc.org/revista.oa?id=2530
dc.rightsPesquisa Agropecuária Tropical
dc.sourcePesquisa Agropecuária Tropical (Brasil) Num.3 Vol.47
dc.subjectAgrociencias
dc.titleRetention of proteins and minerals after cooking in cowpea genotypes
dc.typeartículo científico

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Pesquisa Agropecuária Tropical - Universidade Federal de Goiás