Qualidade de cocção e teor de proteínas de feijão-caupi da classe preto antes e pós-cozimento

Marcos Serra  cruz; Lisandra Maria da Silva Carvalho; Luis José  Duarte Franco; Kaesel Jackson Damasceno-Silva; Maurisrael de Moura Rocha

doi:10.1590/1983-21252025v3812124rc

Authors

Marcos Serra cruz Department of Nutrition, Universidade Federal do Piauí, Teresina, PI, Brazil https://orcid.org/0000-0001-5495-8116
Lisandra Maria da Silva Carvalho Department of Nutrition, Universidade Federal do Piauí, Teresina, PI, Brazil https://orcid.org/0000-0002-4640-062X
Luis José Duarte Franco Embrapa Meio-Norte, Teresina, PI, Brazil https://orcid.org/0000-0003-0047-054X
Kaesel Jackson Damasceno-Silva Embrapa Meio-Norte, Teresina, PI, Brazil https://orcid.org/0000-0001-7261-216X
Maurisrael de Moura Rocha Embrapa Meio-Norte, Teresina, PI, Brazil https://orcid.org/0000-0001-5817-2794

DOI:

https://doi.org/10.1590/1983-21252025v3812124rc

Keywords:

Vigna unguiculata. Nutrition quality. Thermal processing. Fast cooking.

Abstract

The consumption of cowpea in the population's diet is an option to complement the intake of various nutrients, mainly proteins, and its black grain has great potential in the preparation of feijoada, as a more economical alternative to common bean for the Northeastern consumer. The objective of this work was to evaluate the cooking quality and protein content in black class cowpea genotypes, before and after cooking. Fifteen genotypes were evaluated, being 12 lines and 3 commercial cultivars. Cooking quality was evaluated using the percentage of cooked grains (PCG) and the protein content in raw and cooked grains. Data were expressed as mean ± standard deviation, with means compared by Student's t-test and grouped by Scott-Knott test (p<0.05). With regard to the cooking quality, a variation of the PCG between 31% and 87% was observed, with an overall mean of 71.07%. Protein content ranged from 23.35 to 29.80 g 100 g^-1 in raw grains and from 24.72 to 33.70 g 100 g^-1in cooked grains. The cowpea genotypes evaluated in the present study showed high culinary quality and high protein content in raw and cooked grains. Thermal processing increased the protein content in the grain. Among the evaluated genotypes, the lines MNC10-982B-3-7 and MNC10-998B-20-3 show better cooking quality and higher post-cooking protein content. These genotypes meet consumer needs in terms of practicality and economy in grain preparation, constituting excellent options for the black cowpea market.

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