Patrícia Medianeira Grigoletto Londero

Correlação entre absorção de água e tempo de cozimento de cultivares de feijão

The purpose of this work was to evaluate the behavior of bean cultivars regarding water soaking test and cooking time as well as the possible correlation of these variables to identify bean lines with high cooking capacity. A factorial of two cultivars (TPS Nobre and Perola) and different times (2 to 18 hours of soaking) in a completely randomized design, with three replications, was conducted. Soaking capacity was increased over time up to 13h07min for TPS Nobre and 13h12min for Perola cultivar. Cooking time was reduced after 12h49min of soaking for both cultivars. There was a high and negative correlation between water soaking and cooking time.

Composição de aminoácidos de cultivares de feijão e aplicações para o melhoramento genético

O objetivo deste trabalho foi determinar a composicao de aminoacidos em graos de cultivares de feijao e a presenca de interacao cultivares x locais, nos teores de aminoacidos, e identificar cultivares para uso direto na alimentacao e derivacoes em programas de melhoramento. Os aminoacidos foram determinados por cromatografia liquida de alta performance (HPLC), em graos de 19 cultivares de feijao cultivadas em dois locais. Os dados medios obtidos para cada cultivar, em duplicata, foram comparados entre si com a utilizacao do teste t, a 5% de probabilidade para cada local. Os graos das cultivares analisadas apresentaram teores de aminoacidos essenciais e nao-essenciais, adequados as necessidades diarias de um individuo adulto, o que indica alta qualidade da proteina do feijao. As cultivares de feijao apresentam, em ordem decrescente, os aminoacidos essenciais: leucina, lisina, fenilalanina, valina, isoleucina, treonina, histidina e metionina; e os aminoacidos nao-essenciais: acido glutâmico, acido aspartico, arginina, serina, alanina, glicina, tirosina, prolina e cisteina. Os teores de leucina, isoleucina, histidina, valina, treonina, glicina e alanina foram afetados pela interacao cultivares x locais. A cultivar Irai apresenta composicao de aminoacidos adequada e e indicada para uso em dietas e derivacoes em programas de melhoramento.

Qualidade para o cozimento de grãos de feijão obtidos em diferentes épocas de semeadura

The objective of this study was to evaluate the effect of sowing periods on cooking quality of common bean cultivars. The completely randomized design was applied in a 5 x 2 x 4 factorial arrangement, with three replications. The TPS Nobre and Perola grains obtained from five sowing periods were set to imbibe during four different periods at room air temperature (4 to 16 hours of uptake). The percentage of normal and hard grains from TPS Nobre cultivar were not influenced by sowing periods, but a percentage increase of hard Perola grains was verified in late sowing. The lowest water uptake was obtained in the last sowing period and the regression effect was always significant. The cooking time varied according to sowing periods, for both cultivars, but it was reduced (15min 24s to 20min 37s). The correlation coefficients obtained differed in magnitude and significance for different sowing periods. The cooking quality of common bean varied according to sowing periods.

Teores de fibra e rendimento de grãos em populações de feijão

O desenvolvimento de cultivares de feijao com alto potencial de produtividade e maior teor de fibra e desejavel, por isso objetivou-se neste trabalho investigar a presenca de variabilidade genetica para o teor de fibra e para o rendimento de graos em populacoes segregantes de feijao do grupo preto. Os cruzamentos possiveis entre os genitores CNFP 8100, FT 96-1282, Varre-Sai e BRS Valente foram realizados em casa-de-vegetacao. As populacoes obtidas (F1, F1 reciprocos, F2 e RC) e os genitores foram avaliados a campo durante a primavera/verao de 2003/04, em delineamento de blocos ao acaso. Apesar de ter-se utilizado genitores contrastantes para teor de fibra bruta, definidos em experimento previo, nao foram detectadas diferencas significativas para fibra bruta, fibra soluvel, fibra insoluvel, fibra alimentar total e rendimento de graos. Assim, nao foi possivel obter populacoes segregantes com variabilidade genetica, a partir dos cruzamentos entre os genitores CNFP 8100, FT 96-1282, BRS Valente e Varre-Sai. As populacoes obtidas apresentaram altos teores de fibra alimentar soluvel, insoluvel e total.

Qualidade nutricional e microbiológica de feijão (Phaseolus vulgaris L.) cozido com ou sem água de maceração

Objetivou-se, neste trabalho, avaliar a qualidade nutricional e microbiologica de feijao (Phaseolus vulgaris L.), processado com o aproveitamento ou nao da agua de maceracao. Graos de duas cultivares de feijao comum - Irai (graos bege com estrias vermelhas) e BRS Expedito (graos pretos) -foram submetidos a embebicao em agua destilada por oito horas, a temperatura ambiente. O cozimento foi realizado com e sem o aproveitamento da agua de maceracao. Os minerais foram determinados nos graos e no caldo, separadamente, e os microrganismos, na mistura de graos e caldo. Os resultados obtidos evidenciam que a composicao de minerais nos graos e no caldo de feijao nao foi alterada pelo descarte da agua de maceracao para o cozimento. O caldo de feijao apresentou altos teores de fosforo, potassio, magnesio e enxofre. A eliminacao da agua de maceracao nao melhorou a qualidade microbiologica do feijao processado. O cozimento das cultivares de feijao Irai e BRS Expedito pode ser realizado com o aproveitamento ou com o descarte da agua de maceracao, pois ha manutencao do teor de minerais e da qualidade microbiologica do feijao.

Composição de aminoácidos em gerações precoces de feijão obtidas a partir de cruzamentos controlados com parental de alto teor de cisteína

The objective of this research was to determine the amino acid composition of early generations in common bean developed from controlled crossings with high cysteine content parental and to identify plants with high cysteine content. ‘TPS Nobre’ x ‘Minuano’ were crossed and the F 1 , F 1 reciprocal, F 2 , F 2 reciprocal, backcross 1 e backcross 2 generations were obtained. The amino acid contents were determinated by liquid chromatography of high performance (HPLC) and the data were submitted to analysis of variance and cannonical variables. The cysteine, proline, tyrosine, arginine, isoleucine and histidine contents showed genetic variability between the parents and the generations. The essential and nonessential amino acids contents obtained from the parents, F 1 and F 1 reciprocal generations were appropriate to be consumed. Other generations showed deficiency of the sulfur amino acids. The two first cannonical variables explained 96.43% of the total variation of the genotypes and two groups were formed. None of the plants of the F 2 generation is able to be selected by program of improvement to the development of segregating populations of common bean with high cysteine content.

COMPOSIÇÃO DE AMINOÁCIDOS DE GERAÇÕES PRECOCES DE FEIJÃO OBTIDAS A PARTIR DE CRUZAMENTOS COM PARENTAL DE ALTO TEOR DE METIONINA

The objective of this research was to determine the amino acid composition in common bean early generations developed from controlled crossings with high methionine content parental, and to select F2 plants with high methionine content. BRS Valente and IAPAR 44 were crossed and the F1, F1 reciprocal, F2, F2 reciprocal, backcross 1 e backcross 2 generations were obtained. The amino acid contents were determinated by liquid chromatography of high performance (CLAE) and the data were submitted to analysis of variance and cannonical variables. Aspartic acid, glutamatic acid, glycine, proline, tyrosine, cysteine, methionine and threonine contents showed variability among genotypes. Early generations were obtained with high methionine content and essential amino acids contents were appropriate for consume. The first two cannonical variables explained 99.28% of the total variation of genotypes and three groups were formed. Plants of the F2 generation are able to be selected by breeding program for the development of segregation populations of common bean with high methionine content.