02206naa a2200349 a 450000100080000000500110000800800410001902200140006002400360007410000220011024501080013226000090024052012650024965000120151465000110152665000090153765000200154665000090156665000100157565000100158565000140159565000220160965000100163165300320164170000200167370000230169370000200171670000200173670000220175670000200177877300580179821425392022-09-01       2022    bl uuuu     u00u1 u    #d  a1806-66907 a10.5935/1806-6690.202200402DOI1 aFREITAS, T. K. T.  aPotential of cowpea genotypes for nutrient biofortification and cooking quality.h[electronic resource]  c2022  aCowpea 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.  aCooking  aGrains  aIron  aProtein content  aZinc  aFerro  aGrão  aProteína  aVigna Unguiculata  aZinco  aPorcentagem de grão cozido1 aGOMES, F. de O.1 aARAÚJO, M. dos S.1 aSILVA, I. C. V.1 aSILVA, D. J. S.1 aSILVA, K. J. D. e1 aROCHA, M. de M.  tRevista Ciência Agronômicagv. 53, e20218048, 2022.