Evaluating new lines of pigeon pea (Cajanus cajan L.) as a human food source

Autor(es)

Miano, Alberto Claudio ^{[1, 2]} ; de Carvalho, Gisandro Reis ^[1] ; Sabadoti, Viviane Deroldo ^[1] ; Prudente dos Anjos, Carlota Boralli ^[1] ; Godoy, Rodolfo ^[3] ; Duarte Augusto, Pedro Esteves ^{[4, 1]}

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr LAN, Ave Padua Dias 11, BR-13418900 Piracicaba, SP - Brazil

^[2] Univ Privada Norte, Direcc Invest & Desarrollo, Trujillo - Peru

^[3] EMBRAPA, Brazilian Agr Res Corp, Embrapa Southeast Livestock, Sao Carlos - Brazil

^[4] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo - Brazil

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF FOOD PROCESSING AND PRESERVATION; v. 44, n. 7 APR 2020.
• Citações Web of Science: 0

Resumo

This work aimed to select the best lines of pigeon pea for human nutrition according to their nutritional and technological properties. Nutritional content such as starch, protein, fiber, phenolics, minerals content; technological properties as hydration kinetics and cooking kinetics were studied. As results, the lines of pigeon pea presented high content of calcium, manganese and fiber, but lower content of iron, protein, and zinc in comparison to other commercial legume grains, such as chickpeas and common beans. Once the nutritional composition of the nine studied lines was similar, the lines whose grains presented higher hydration capacity were selected since this is desirable for reaching homogeneous texture after the cooking process. Consequently, two lines (namely g18-95 and g57-95) were selected and recommended due to their complete hydration and homogeneous cooking for being produced in higher scale for human consumption. Practical applications Many lines of pigeon pea grow in Brazil, but not all of them are suitable for large scale production. Therefore, selecting new lines of pigeon peas opens the market for new foods considering desirable aspects for the consumer as good nutritional quality and good cooking properties, as an alternative to other commercial pulses. (AU)

• Processo FAPESP: 16/23908-6 - Uso do ultrassom na hidratação de leguminosas em diferentes temperaturas: avaliação da cinética de hidratação e efeito na cocção
• Beneficiário: Viviane Deroldo Sabadoti
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica
• Processo FAPESP: 18/17844-0 - Ultrassom de Potência e Aceleradores de Secagem para Melhorar a Secagem e a Reidratação de Alimentos: Vegetais e Grãos
• Beneficiário: Gisandro Reis de Carvalho
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado