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Avaliação da capacidade de hidratação de onze variedades de grão-de-bico (Cicer arietinum L.)
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Advisor(s)
Abstract(s)
O Instituto Nacional de Investigação Agrária e Veterinária (INIAV) tem registadas no
Catálogo Nacional de Variedades (CNV) 11 variedades de grão-de-bico, das quais 3 são
do tipo Desi (Elmo, Elite e Elfo de semente preta e castanha) e 8 do tipo Kabuli (Elvar,
Eldorado, Elixir, Do Ervedal, Electra, Elipse, Eleia e Eladir com semente beije).
Todas as variedades referidas destacam-se por apresentarem excelente adaptação às
condições atmosféricas de Portugal (irregularidades de temperatura e precipitação),
elevada tolerância aos principais fungos (Ascochyta rabiei e Fusarium oxysporum), altos
rendimentos e elevados teores proteicos, mesmo após cozedura. Apesar do elevado
teor proteico, de um modo geral é referido que as leguminosas para grão (LG) possuem
baixa digestibilidade de proteínas e contêm compostos não nutricionais tais como
taninos, ácido fítico e saponinas. Os processos de hidratação e cozedura são, portanto,
necessários quer para melhorar as propriedades nutricionais, como para reduzir a
quantidade destes compostos.
Foram constituídas amostras de 50 sementes por variedade, em triplicado, que se
pesaram e colocaram em 160g de água durante 3 tempos de imersão (7 horas, 9 horas
e 11 horas). Após cada um destes períodos, as amostras foram novamente pesadas. De
seguida, as 33 amostras de cada tempo de imersão foram sujeitas a cozedura em panela
de pressão (500 ml de água), durante 15 min (tempo ótimo determinado em experiências
anteriores). Todas as amostras foram pesadas após cozedura.
Dos resultados obtidos pode-se verificar para todas as variedades um aumento
significativo do peso após a imersão, variando de 35 a 55% aproximadamente, sendo
este aumento mais evidente após as 9 horas de imersão para a maioria das variedades.
The National Institute of Agricultural Research and Veterinary (INIAV) has 11 chickpea varieties registered in the National Catalogue of Varieties (CNV), of which 3 are of the Desi type (Elmo, Elite and Elfo with black and brown seed) and 8 of the Kabuli type (Elvar, Eldorado, Elixir, Do Ervedal, Electra, Ellipse, Eleia and Eladir with beige seed). All the above varieties stand out for their excellent adaptation to the weather conditions of Portugal (temperature and rainfall irregularities), high tolerance to the main fungi (Ascochyta rabiei and Fusarium oxysporum), high yield and high protein content, even after cooking. Despite the high protein content, it is generally reported that grain legumes (LG) have low protein digestibility and contain non-nutritional compounds such as tannins, phytic acid and saponins. Hydration and cooking processes are therefore necessary both to improve the nutritional properties and to reduce the amount of these compounds. Samples of 50 seeds per variety were taken in triplicate, weighed and placed in 160g of water for 3 immersion times (7 hours, 9 hours and 11 hours). After each of these periods, the samples were weighed again. Next, the 33 samples of each immersion time were subjected to pressure cooking (500 ml of water) for 15 min (optimal time determined in previous experiments). All samples were weighed after cooking. From the results obtained it can be seen for all varieties a significant increase in weight after immersion, ranging from 35 to 55% approximately, this increase being more evident after 9 hours of immersion for most varieties.
The National Institute of Agricultural Research and Veterinary (INIAV) has 11 chickpea varieties registered in the National Catalogue of Varieties (CNV), of which 3 are of the Desi type (Elmo, Elite and Elfo with black and brown seed) and 8 of the Kabuli type (Elvar, Eldorado, Elixir, Do Ervedal, Electra, Ellipse, Eleia and Eladir with beige seed). All the above varieties stand out for their excellent adaptation to the weather conditions of Portugal (temperature and rainfall irregularities), high tolerance to the main fungi (Ascochyta rabiei and Fusarium oxysporum), high yield and high protein content, even after cooking. Despite the high protein content, it is generally reported that grain legumes (LG) have low protein digestibility and contain non-nutritional compounds such as tannins, phytic acid and saponins. Hydration and cooking processes are therefore necessary both to improve the nutritional properties and to reduce the amount of these compounds. Samples of 50 seeds per variety were taken in triplicate, weighed and placed in 160g of water for 3 immersion times (7 hours, 9 hours and 11 hours). After each of these periods, the samples were weighed again. Next, the 33 samples of each immersion time were subjected to pressure cooking (500 ml of water) for 15 min (optimal time determined in previous experiments). All samples were weighed after cooking. From the results obtained it can be seen for all varieties a significant increase in weight after immersion, ranging from 35 to 55% approximately, this increase being more evident after 9 hours of immersion for most varieties.
Description
Keywords
proteaginosas grão-de-bico (Cicer arietinum L.) protein crops chickpea (Cicer arietinum L.)
Citation
Silva, M.C,L,(2022).Avaliação da capacidade de hidratação de onze variedades de grão-de-bico (Cicer arietinum L.).Escola Superior Agrária de Elvas. Elvas
Publisher
Escola Superior Agrária de Elvas