Affiliation:
1. Departament of Nutrition, Food and Nutrition Postgraduate Program, Federal University of Piauí, Teresina, Piauí, Brazil
2. Brazilian Agricultural Research Company, Teresina, Piauí, Brazil
Abstract
Background:
Cowpea is a very popular crop in Brazil, rich in nutrients that can be used as
food to feed the population, avoiding deficiencies caused by the lack of minerals such as iron and
zinc.
Objective:
To select elite cowpea lines for biofortification of iron and zinc and determine
the physical and chemical characteristics of the lines. We analyzed: 33 cowpea genotypes, being 31
elite genotypes and two biofortified cultivars (control).
Method:
The 10 best lines with iron and zinc contents were selected and, together with the controls,
were analyzed for chemical composition (moisture, ash, lipids, proteins and carbohydrates), total energy
value and cooking time.
Results:
The iron and zinc contents in semi-prostrate genotypes were higher than those in semi-erect
genotypes, all the semi-prostrate lines presented a high iron content, and 19.25% presented a high
zinc content. The genotypes of the semi-erect lines exhibited more significant genetic variability for
iron content, whereas those of the semi-prostrate genotypes showed more significant genetic variation
for zinc content, both exhibited a high genetic component in phenotypic expression. Improving
the genotypes for increased protein content led to reductions in lipid and carbohydrate contents, as
well as the total energy value, whereas increasing the carbohydrate content increased both the total
energy value and the zinc content. The MNC04-792F-146 lines presented alleles that favored an increase
in carbohydrate content and total energy, while the MNC04-769F-26, MNC04-769F-31, and
MNC04-774F-90 lines were shown to be good sources of genes for increasing protein content, decreasing
lipid content, and rapid cooking.
Conclusion:
The MNC04-762F-9, MNC04-792F-146, and MNC04-769F-55 lines exhibited the
greatest potential to be released as iron and zinc biofortified cultivars.
Publisher
Bentham Science Publishers Ltd.
Subject
Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science
Cited by
4 articles.
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