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dc.contributor.authorFREITAS, T. K. T.
dc.contributor.authorGOMES, F. de O.
dc.contributor.authorARAÚJO, M. dos S.
dc.contributor.authorSILVA, I. C. V.
dc.contributor.authorSILVA, D. J. S.
dc.contributor.authorSILVA, K. J. D. e
dc.contributor.authorROCHA, M. de M.
dc.date.accessioned2022-05-02T14:11:52Z-
dc.date.available2022-05-02T14:11:52Z-
dc.date.created2022-05-02
dc.date.issued2022
dc.identifier.citationRevista Ciência Agronômica, v. 53, e20218048, 2022.
dc.identifier.issn1806-6690
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1142539-
dc.descriptionCowpea 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.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectPorcentagem de grão cozido
dc.titlePotential of cowpea genotypes for nutrient biofortification and cooking quality.
dc.typeArtigo de periódico
dc.subject.thesagroProteína
dc.subject.thesagroFerro
dc.subject.thesagroZinco
dc.subject.thesagroGrão
dc.subject.thesagroVigna Unguiculata
dc.subject.nalthesaurusProtein content
dc.subject.nalthesaurusIron
dc.subject.nalthesaurusZinc
dc.subject.nalthesaurusCooking
dc.subject.nalthesaurusGrains
riaa.ainfo.id1142539
riaa.ainfo.lastupdate2022-05-02
dc.identifier.doi10.5935/1806-6690.20220040
dc.contributor.institutionTHAISE 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.
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