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| 17. |  | COSER, A. C.; NASCIMENTO JUNIOR, D.; MARTINS, C. E. Estimativa da composicao botanica em pastagens naturais de Vicosa, MG, Brasil. Pasturas Tropicales, Cali, v.11, n.2, p.16-19, 1989.| Biblioteca(s): Embrapa Gado de Leite. |
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Registro Completo
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Biblioteca(s): |
Embrapa Meio-Norte. |
|
Data corrente: |
02/05/2022 |
|
Data da última atualização: |
01/09/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
B - 1 |
|
Autoria: |
FREITAS, T. K. T.; GOMES, F. de O.; ARAÚJO, M. dos S.; SILVA, I. C. V.; SILVA, D. J. S.; SILVA, K. J. D. e; ROCHA, M. de M. |
|
Afiliação: |
THAISE 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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Título: |
Potential of cowpea genotypes for nutrient biofortification and cooking quality. |
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Ano de publicação: |
2022 |
|
Fonte/Imprenta: |
Revista Ciência Agronômica, v. 53, e20218048, 2022. |
|
ISSN: |
1806-6690 |
|
DOI: |
10.5935/1806-6690.20220040 |
|
Idioma: |
Inglês |
|
Conteúdo: |
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 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. |
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Palavras-Chave: |
Porcentagem de grão cozido. |
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Thesagro: |
Ferro; Grão; Proteína; Vigna Unguiculata; Zinco. |
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Thesaurus NAL: |
Cooking; Grains; Iron; Protein content; Zinc. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1142539/1/PotencialCowpeaGenotypesBiofortificationRCA53.2022.pdf
|
|
Marc: |
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100 1 $aFREITAS, T. K. T.
245 $aPotential of cowpea genotypes for nutrient biofortification and cooking quality.$h[electronic resource]
260 $c2022
520 $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.
650 $aCooking
650 $aGrains
650 $aIron
650 $aProtein content
650 $aZinc
650 $aFerro
650 $aGrão
650 $aProteína
650 $aVigna Unguiculata
650 $aZinco
653 $aPorcentagem de grão cozido
700 1 $aGOMES, F. de O.
700 1 $aARAÚJO, M. dos S.
700 1 $aSILVA, I. C. V.
700 1 $aSILVA, D. J. S.
700 1 $aSILVA, K. J. D. e
700 1 $aROCHA, M. de M.
773 $tRevista Ciência Agronômica$gv. 53, e20218048, 2022.
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