Chemical and mineral composition of the raw and cooked immature grains of cowpea genotypes
Autor(a) principal: | |
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Data de Publicação: | 2024 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista Caatinga |
Texto Completo: | https://periodicos.ufersa.edu.br/caatinga/article/view/11727 |
Resumo: | Immature cowpea grains are a rich source of proteins, minerals, dietary fiber, and phenolic compounds and also have a high antioxidant capacity compared to dry grains. Its consumption promotes a healthy and diversified diet. The objective of this work was to evaluate the cooking time and chemical and mineral composition of the raw and cooked immature grains of different cowpea genotypes. Four genotypes, two elite lines (MNC00-595F-27 and MNC05-847B-123) and two commercial cultivars (BRS-Tumucumaque and Vagem Roxa-THE) were analyzed. Cooking time was evaluated using the Mattson cooker. Proximate composition and minerals were determined. A completely randomized design with three replications in factorial scheme 1 (genotype) × 2 (raw and cooked grains) was adopted, except for cooking quality. The genotypes MNC05-847B-123 and BRS-Tumucumaque differed from the other genotypes, presenting faster cooking of the immature grain. Cooking increased the moisture content and reduced ash, lipid, protein, and carbohydrates contents and total energy value. The lines MNC05-847B-123 and MNC00-595F-27 showed higher contents of the nutrients of the centesimal composition after cooking than the local cultivar Vagem Roxa-THE, except for the moisture content. The mineral content decreased after cooking, with Fe, Zn, and Mn contents having the least losses with thermal processing. The lines MNC05-847B-123 and MNC00-595F-27, even with losses after the thermal processing of the immature grain, have nutritional potential as cultivars for the green-bean market. |
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Chemical and mineral composition of the raw and cooked immature grains of cowpea genotypesComposição química e mineral dos grãos crus e cozidos de genótipos de feijão-caupiVigna unguiculata. Feijão-verde. Composição centesimal. Minerais. Processamento térmico.Vigna unguiculata. Green bean. Proximate composition. Minerals. Thermal processing.Immature cowpea grains are a rich source of proteins, minerals, dietary fiber, and phenolic compounds and also have a high antioxidant capacity compared to dry grains. Its consumption promotes a healthy and diversified diet. The objective of this work was to evaluate the cooking time and chemical and mineral composition of the raw and cooked immature grains of different cowpea genotypes. Four genotypes, two elite lines (MNC00-595F-27 and MNC05-847B-123) and two commercial cultivars (BRS-Tumucumaque and Vagem Roxa-THE) were analyzed. Cooking time was evaluated using the Mattson cooker. Proximate composition and minerals were determined. A completely randomized design with three replications in factorial scheme 1 (genotype) × 2 (raw and cooked grains) was adopted, except for cooking quality. The genotypes MNC05-847B-123 and BRS-Tumucumaque differed from the other genotypes, presenting faster cooking of the immature grain. Cooking increased the moisture content and reduced ash, lipid, protein, and carbohydrates contents and total energy value. The lines MNC05-847B-123 and MNC00-595F-27 showed higher contents of the nutrients of the centesimal composition after cooking than the local cultivar Vagem Roxa-THE, except for the moisture content. The mineral content decreased after cooking, with Fe, Zn, and Mn contents having the least losses with thermal processing. The lines MNC05-847B-123 and MNC00-595F-27, even with losses after the thermal processing of the immature grain, have nutritional potential as cultivars for the green-bean market.Os grãos imaturos de feijão-caupi são uma rica fonte de proteínas, minerais, fibra alimentar e compostos fenólicos e também possuem alta capacidade antioxidante em comparação aos grãos secos. O seu consumo promove uma alimentação saudável e diversificada. O objetivo deste trabalho foi avaliar o tempo de cozimento e a composição química e mineral de grãos imaturos crus e cozidos de diferentes genótipos de feijão-caupi. Foram analisados quatro genótipos, duas linhagens elite (MNC00-595F-27 e MNC05-847B-123) e duas cultivares comerciais (BRS-Tumucumaque e Vagem Roxa-THE). O tempo de cozimento foi avaliado utilizando-se o cozedor de Mattson. Foram determinados a composição centesimal e minerais. Adotou-se o delineamento inteiramente casualizado com três repetições em esquema fatorial 1 (genótipo) × 2 (grãos crus e cozidos), exceto para qualidade de cozimento. Os genótipos MNC05-847B-123 e BRS-Tumucumaque diferiram dos demais genótipos, apresentando cozimento mais rápido do grão imaturo. O cozimento aumentou o teor de umidade e reduziu o teor de cinzas, lipídios, proteínas e carboidratos e o valor energético total. As linhagens MNC05-847B-123 e MNC00-595F-27 apresentaram teores de nutrientes da composição centesimal mais altos após o cozimento que a cultivar local Vagem Roxa-THE, exceto para o teor de umidade. O teor de minerais diminuiu após o cozimento, sendo que os teores de Fe, Zn e Mn tiveram as menores perdas com o processamento térmico. As linhagens MNC05-847B-123 e MNC00-595F-27, mesmo com perdas após o processamento térmico do grão imaturo, apresentam potencial nutricional como cultivares para o mercado de feijão verde.Universidade Federal Rural do Semi-Árido2024-03-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufersa.edu.br/caatinga/article/view/1172710.1590/1983-21252024v3711727rcREVISTA CAATINGA; Vol. 37 (2024); e11727Revista Caatinga; v. 37 (2024); e117271983-21250100-316Xreponame:Revista Caatingainstname:Universidade Federal Rural do Semi-Árido (UFERSA)instacron:UFERSAenghttps://periodicos.ufersa.edu.br/caatinga/article/view/11727/11471Copyright (c) 2024 Revista Caatingainfo:eu-repo/semantics/openAccessGomes, Fernanda de OliveiraSilva, Izabel Cristina VerasFranco, Luis José DuarteHashimoto, Jorge MinoruDamasceno-Silva, kaesel JacksonRocha, Maurisrael de Moura2024-04-22T17:59:19Zoai:ojs.periodicos.ufersa.edu.br:article/11727Revistahttps://periodicos.ufersa.edu.br/index.php/caatinga/indexPUBhttps://periodicos.ufersa.edu.br/index.php/caatinga/oaipatricio@ufersa.edu.br|| caatinga@ufersa.edu.br1983-21250100-316Xopendoar:2024-04-29T09:47:05.227588Revista Caatinga - Universidade Federal Rural do Semi-Árido (UFERSA)true |
dc.title.none.fl_str_mv |
Chemical and mineral composition of the raw and cooked immature grains of cowpea genotypes Composição química e mineral dos grãos crus e cozidos de genótipos de feijão-caupi |
title |
Chemical and mineral composition of the raw and cooked immature grains of cowpea genotypes |
spellingShingle |
Chemical and mineral composition of the raw and cooked immature grains of cowpea genotypes Gomes, Fernanda de Oliveira Vigna unguiculata. Feijão-verde. Composição centesimal. Minerais. Processamento térmico. Vigna unguiculata. Green bean. Proximate composition. Minerals. Thermal processing. |
title_short |
Chemical and mineral composition of the raw and cooked immature grains of cowpea genotypes |
title_full |
Chemical and mineral composition of the raw and cooked immature grains of cowpea genotypes |
title_fullStr |
Chemical and mineral composition of the raw and cooked immature grains of cowpea genotypes |
title_full_unstemmed |
Chemical and mineral composition of the raw and cooked immature grains of cowpea genotypes |
title_sort |
Chemical and mineral composition of the raw and cooked immature grains of cowpea genotypes |
author |
Gomes, Fernanda de Oliveira |
author_facet |
Gomes, Fernanda de Oliveira Silva, Izabel Cristina Veras Franco, Luis José Duarte Hashimoto, Jorge Minoru Damasceno-Silva, kaesel Jackson Rocha, Maurisrael de Moura |
author_role |
author |
author2 |
Silva, Izabel Cristina Veras Franco, Luis José Duarte Hashimoto, Jorge Minoru Damasceno-Silva, kaesel Jackson Rocha, Maurisrael de Moura |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Gomes, Fernanda de Oliveira Silva, Izabel Cristina Veras Franco, Luis José Duarte Hashimoto, Jorge Minoru Damasceno-Silva, kaesel Jackson Rocha, Maurisrael de Moura |
dc.subject.por.fl_str_mv |
Vigna unguiculata. Feijão-verde. Composição centesimal. Minerais. Processamento térmico. Vigna unguiculata. Green bean. Proximate composition. Minerals. Thermal processing. |
topic |
Vigna unguiculata. Feijão-verde. Composição centesimal. Minerais. Processamento térmico. Vigna unguiculata. Green bean. Proximate composition. Minerals. Thermal processing. |
description |
Immature cowpea grains are a rich source of proteins, minerals, dietary fiber, and phenolic compounds and also have a high antioxidant capacity compared to dry grains. Its consumption promotes a healthy and diversified diet. The objective of this work was to evaluate the cooking time and chemical and mineral composition of the raw and cooked immature grains of different cowpea genotypes. Four genotypes, two elite lines (MNC00-595F-27 and MNC05-847B-123) and two commercial cultivars (BRS-Tumucumaque and Vagem Roxa-THE) were analyzed. Cooking time was evaluated using the Mattson cooker. Proximate composition and minerals were determined. A completely randomized design with three replications in factorial scheme 1 (genotype) × 2 (raw and cooked grains) was adopted, except for cooking quality. The genotypes MNC05-847B-123 and BRS-Tumucumaque differed from the other genotypes, presenting faster cooking of the immature grain. Cooking increased the moisture content and reduced ash, lipid, protein, and carbohydrates contents and total energy value. The lines MNC05-847B-123 and MNC00-595F-27 showed higher contents of the nutrients of the centesimal composition after cooking than the local cultivar Vagem Roxa-THE, except for the moisture content. The mineral content decreased after cooking, with Fe, Zn, and Mn contents having the least losses with thermal processing. The lines MNC05-847B-123 and MNC00-595F-27, even with losses after the thermal processing of the immature grain, have nutritional potential as cultivars for the green-bean market. |
publishDate |
2024 |
dc.date.none.fl_str_mv |
2024-03-05 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.ufersa.edu.br/caatinga/article/view/11727 10.1590/1983-21252024v3711727rc |
url |
https://periodicos.ufersa.edu.br/caatinga/article/view/11727 |
identifier_str_mv |
10.1590/1983-21252024v3711727rc |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.ufersa.edu.br/caatinga/article/view/11727/11471 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2024 Revista Caatinga info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2024 Revista Caatinga |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal Rural do Semi-Árido |
publisher.none.fl_str_mv |
Universidade Federal Rural do Semi-Árido |
dc.source.none.fl_str_mv |
REVISTA CAATINGA; Vol. 37 (2024); e11727 Revista Caatinga; v. 37 (2024); e11727 1983-2125 0100-316X reponame:Revista Caatinga instname:Universidade Federal Rural do Semi-Árido (UFERSA) instacron:UFERSA |
instname_str |
Universidade Federal Rural do Semi-Árido (UFERSA) |
instacron_str |
UFERSA |
institution |
UFERSA |
reponame_str |
Revista Caatinga |
collection |
Revista Caatinga |
repository.name.fl_str_mv |
Revista Caatinga - Universidade Federal Rural do Semi-Árido (UFERSA) |
repository.mail.fl_str_mv |
patricio@ufersa.edu.br|| caatinga@ufersa.edu.br |
_version_ |
1797674030134722560 |