02023naa a2200289 a 450000100080000000500110000800800410001902200140006002400360007410000220011024501110013226000090024352011970025265000120144965000130146165000130147465000140148765000140150165000220151565300230153770000230156070000180158370000170160170000220161870000200164077300730166021285982021-01-28       2020    bl uuuu     u00u1 u    #d  a1981-09977 a10.5039/agraria.v15i4a86772DOI1 aALMEIDA, F. da S.  aDoes the sowing period change the grain technological quality of cowpea cultivars?.h[electronic resource]  c2020  aThe aim of the present study was to evaluate whether the sowing period changes the grain technological quality of cowpea cultivars and to indicate which of these have the highest technological quality when grown in the Center-South region of Brazil. The experiment was conducted in a randomized block design, with a 6 x 3 factorial arrangement, using six cowpea cultivars (BRS Itaim, BRS Guariba, BRS Potengi, BRS Cauamé, BRS Novaera and BRS Tumucumaque) and three sowing seasons, with four replicates. The evaluations held referred to the grain size and hydration, cooking time and crude protein content through sulfuric acid digestion. There was an interaction between cowpea cultivars and sowing dates for all analyzed variables. The sowing season alters the grain technological quality of cowpea when under the conditions of the Center-South region of Brazil, with the genotype-season effect dependent. Sowing dates in December and January generated lower technological quality of the cowpea beans. The BRS Tumucumaque cultivar possesses the best grain technological characteristics, having the largest grains with the highest crude protein content, as well as the shortest cooking time.  aCooking  aGenotype  aProteins  aGenótipo  aProteína  aVigna Unguiculata  aTempo de cozimento1 aMINGOTTE, F. L. C.1 aCOELHO, A. P.1 aLEMOS, L. B.1 aSANTANA, M. J. de1 aROCHA, M. de M.  tRevista Brasileira de Ciências Agráriasgv. 15, n. 4, e8677, 2020.