Potencial de genótipos de feijão-caupi para biofortifi cação de nutrientes e qualidade de cozimento

Abstract

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 fl uorescence 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.

Plasticidade fenotípica do feijão-caupi BRS Itaim sob restrição hídrica e Seed Priming com PEG 6000 e silício.

“…De acordo com a Companhia Nacional de Abastecimento (CONAB, 2020), o Brasil é o terceiro maior produtor de feijão-caupi do mundo, totalizando a safra no ano agrícola de 2019/2020 uma área de 1.307.800 ha, com produção de 712.600 toneladas e produtividade de 545 kg ha -1 . Na região Nordeste, cerca de 25 milhões de pessoas consomem essa cultura, principalmente para obter proteínas e minerais, como ferro e zinco, em substituição às fontes de proteína animal de alto custo (FREITAS et al, 2022).…”