Retenção de proteínas e minerais após a cocção em genótipos de feijão-caupi

Silva, Danillo Olegário Matos da; Santos, Carlos Antonio Fernandes; Seido, Sirando Lima; Coelho, Washington Carvalho Pacheco; Aquino, Deisy Aiane Lima de

doi:10.1590/1983-40632016v4747261

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Scientific Articles • Pesqui. Agropecu. Trop. 47 (03) • Jul-Sep 2017 • https://doi.org/10.1590/1983-40632016v4747261 copiar

Retenção de proteínas e minerais após a cocção em genótipos de feijão-caupi

Autoria SCIMAGO INSTITUTIONS RANKINGS

RESUMO

O feijão-caupi é uma cultura tolerante ao déficit hídrico, com teores moderados de proteínas e minerais e rápida cocção, requisitos importantes para regiões semiáridas. Objetivou-se avaliar a retenção de proteínas totais e minerais após a cocção, em genótipos de feijão-caupi, a fim de selecionar os que melhor preservem os teores desses nutrientes. Foram avaliados 24 genótipos, sendo dez linhagens, cinco cultivares comerciais e nove variedades mantidas por agricultores. A cocção teve efeito reduzido nos teores de proteína, potássio, cálcio, ferro e zinco, nos grãos de feijão-caupi, com efeitos significativos em poucos genótipos. Foi observada correlação significativa e positiva apenas para produção de grãos x teor de zinco e proteínas x tempo de cocção. A linhagem CPCR3F6L17 obteve alta produtividade de grãos e elevados teores de proteína, potássio, ferro e zinco, após a cocção, mostrando-se promissora para a região estudada.

Palavras-chave:
Vigna unguiculata; teor de nutrientes; processamento térmico

Treatment	Yield	Cooking time	Protein (%)			Potassium	Iron	Zinc (mg kg^-1)
Treatment	kg ha^-1	min	BC	AC	DM	g kg^-1	mg kg^-1	BC	AC	DM
PD1_Petrolina-PE	2,079.6 a	13.2 b	27.8 a	27.7 a	ns	11.8 b	53.9 b	32.5 b	34.2 a	ns
PD2_Juazeiro-BA	1,548.4 b	10.7 a	23.8 b	21.8 c	ns	10.6 b	55.1 b	37.2 b	36.1 a	ns
PD3_Juazeiro-BA	1,676.1 b	11.5 a	24.7 b	25.8 b	ns	11.4 b	49.8 b	32.4 b	32.5 b	ns
PD4_Juazeiro-BA	1,515.1 b	11.3 a	26.2 b	26.9 a	ns	15.4 a	57.4 a	40.2 a	35.1 a	ns
PD5_Juazeiro-BA	1,259.8 b	10.9 a	24.9 b	25.5 b	ns	11.1 b	54.4 b	32.4 b	34.6 a	^* ** and * significant at 1 % and 5 %, respectively, by the t test. Values followed by the same letter in the column belong to the same group by the Scott-Knott test at 5 %. DM = difference between means.
PD6_Petrolina-PE	2,053.5 a	10.7 a	24.5 b	28.4 a	^* ** and * significant at 1 % and 5 %, respectively, by the t test. Values followed by the same letter in the column belong to the same group by the Scott-Knott test at 5 %. DM = difference between means.	10.4 b	54.2 b	30.5 b	36.6 a	ns
PD7_Petrolina-PE	1,640.0 b	11.6 a	26.5 b	26.3 b	ns	12.0 b	53.9 b	35.2 b	31.6 b	^ and * significant at 1 % and 5 %, respectively, by the t test. Values followed by the same letter in the column belong to the same group by the Scott-Knott test at 5 %. DM = difference between means.
PD8_Petrolina-PE	922.5 b	14.9 b	27.5 a	25.6 b	ns	11.7 b	54.4 b	37.1 b	36.2 a	ns
PD9_Petrolina-PE	1,340.3 b	10.8 a	24.4 b	25.2 b	ns	11.2 b	48.0 b	30.3 b	30.3 c	ns
P209	2,316.6 a	13.4 b	24.8 b	26.4 b	ns	12.5 b	59.4 a	41.8 a	36.0 a	ns
PC951015D01E	2,358.7 a	11.7 a	27.0 a	25.7 b	^ and * significant at 1 % and 5 %, respectively, by the t test. Values followed by the same letter in the column belong to the same group by the Scott-Knott test at 5 %. DM = difference between means.	11.7 b	63.0 a	34.8 b	34.6 a	ns
PC950409D02E	2,480.8 a	9.6 a	28.6 a	24.5 b	ns	13.4 a	52.2 b	31.7 b	32.8 b	ns
PC951016D01E	1,984.1 a	15.0 b	24.6 b	25.8 b	ns	13.9 a	53.1 b	31.2 b	32.8 b	ns
CPCR3F6L15	1,940.4 b	12.1 a	26.1 b	25.0 b	ns	14.0 a	69.0 a	35.4 b	33.9 a	ns
CPCR3F6L17	2,374.3 a	13.9 b	30.7 a	28.1 a	ns	12.5 b	60.2 a	36.9 b	35.0 a	ns
C2M	1,108.9 b	10.9 a	28.6 a	27.4 a	ns	11.0 b	52.0 b	29.9 b	28.7 c	ns
C2S	1,325.3 b	11.9 a	23.7 b	26.9 a	^* ** and * significant at 1 % and 5 %, respectively, by the t test. Values followed by the same letter in the column belong to the same group by the Scott-Knott test at 5 %. DM = difference between means.	10.5 b	56.4 b	35.8 b	31.4 b	ns
C1J	1,343.1 b	11.3 a	25.4 b	25.5 b	ns	12.3 b	52.7 b	37.7 b	29.7 c	ns
C3Q	1,409.7 b	16.6 b	26.0 b	28.1 a	ns	10.5 b	60.4 a	32.6 b	33.0 b	ns
BRS Acauã	1,440.2 b	15.4 b	28.3 a	28.9 a	ns	12.3 b	55.8 b	34.4 b	34.3 a	ns
BRS Guariba	1,716.6 b	14.7 b	27.0 a	26.1 b	ns	11.0 b	58.9 a	33.1 b	34.0 a	ns
BRS Marataoã	1,764.9 b	14.3 b	25.0 b	26.8 a	ns	13.0 a	61.3 a	35.5 b	35.2 a	ns
BRS Pujante	1,540.1 b	11.8 a	26.5 b	24.2 b	ns	11.5 b	62.1 a	32.9 b	32.9 b	ns
BRS Rouxinol	1,723.3 b	13.5 b	28.0 a	26.0 b	ns	11.3 b	59.4 a	35.3 b	33.7 a	ns
CV (%)	18.6	21.3	5.4	4.9		10.3	8.36	7.3	5.5

Source of variation	DF	Mean square
Source of variation	DF	Yield	Cooking time	Protein	Potassium	Calcium	Iron	Zinc
Genotype (G)	23	356,235^ns *, and ns significant at 1 %, 5 % and non-significant, respectively, by the F test.	13.7^* *, and ns significant at 1 %, 5 % and non-significant, respectively, by the F test.	8.34^ , * and ns significant at 1 %, 5 % and non-significant, respectively, by the F test.	7.06^ , * and ns significant at 1 %, 5 % and non-significant, respectively, by the F test.	0.04^ns *, and ns significant at 1 %, 5 % and non-significant, respectively, by the F test.	102.30^ , * and ns significant at 1 %, 5 % and non-significant, respectively, by the F test.	21.97^ , * and ns significant at 1 %, 5 % and non-significant, respectively, by the F test.
Cooking (C)	1	-	-	0.28^ns *, and ns significant at 1 %, 5 % and non-significant, respectively, by the F test.	2.65^ns *, and ns significant at 1 %, 5 % and non-significant, respectively, by the F test.	0.52^ , * and ns significant at 1 %, 5 % and non-significant, respectively, by the F test.	90.00^* *, and ns significant at 1 %, 5 % and non-significant, respectively, by the F test.	24.40^* *, and ns significant at 1 %, 5 % and non-significant, respectively, by the F test.
G x C	23	-	-	4.34^ , * and ns significant at 1 %, 5 % and non-significant, respectively, by the F test.	2.40^ns *, and ns significant at 1 %, 5 % and non-significant, respectively, by the F test.	0.03^ns *, and ns significant at 1 %, 5 % and non-significant, respectively, by the F test.	32.96^ns *, and ns significant at 1 %, 5 % and non-significant, respectively, by the F test.	10.00^* *, and ns significant at 1 %, 5 % and non-significant, respectively, by the F test.
Error	64	212,156	6.7	1.79	1.51	0.03	22.33	4.87
CV (%)		26.7	21.3	5.09	10.33	13.34	8.36	6.54
Mean				%	^__________ g kg^-1 ^__________		^__________ mg kg^-1 ^__________
Before cooking				26.3	12.1	1.4	57.4	34.5
After cooking				26.2	11.9	1.2	55.7	33.6

	Cooking	Protein	Potassium	Calcium	Iron	Zinc
Yield	0.17^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	0.10^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	0.17^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	0.08^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	0.25^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	0.52^ , * and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.
Cooking time		0.45^* *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	0.09^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	0.16^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	0.24^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	0.26^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.
Protein			-0.08^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	0.14^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	-0.15^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	-0.01^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.
Potassium				-0.14^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	0.19^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	0.14^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.
Calcium					-0.07^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	0.19^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.
Iron						0.21^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.

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[TFN1] ^{** and *}
significant at 1 % and 5 %, respectively, by the t test. Values followed by the same letter in the column belong to the same group by the Scott-Knott test at 5 %. DM = difference between means.

	Cooking	Protein	Potassium	Calcium	Iron	Zinc
Yield	0.17^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	0.10^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	0.17^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	0.08^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	0.25^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	0.52^ , * and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.
Cooking time		0.45^* *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	0.09^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	0.16^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	0.24^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	0.26^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.
Protein			-0.08^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	0.14^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	-0.15^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	-0.01^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.
Potassium				-0.14^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	0.19^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	0.14^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.
Calcium					-0.07^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.	0.19^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.
Iron						0.21^ns *, and ns significant at 1 % and 5 % and non-significant, respectively, by the t test.