Retention of proteins and minerals after cooking in cowpea genotypes.

• Autor(a) principal: SILVA, D. O. M. da
• Data de Publicação: 2017
• Outros Autores: SANTOS, C. A. F., SEIDO, S. L., COELHO, W. C. P. C., AQUINO, D. A. L. de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1077036
• topic: Feijão-caupi; Teor de nutrientes; Processamento térmico; Cowpea; Melhoramento genético; Feijão; Feijão de Corda; Genótipo

Cowpea 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