Comparative analysis of the physicochemical composition of pea cultivars

Peas are an inexpensive nutrient source. Basic information about variation in physicochemical composition is required to manage breeding programs and postharvest operations effectively. Different properties were measured in seeds from 16 promising pea genotypes to study variability between lines, degree of genetic parameters, and associations among different traits. Seed weight and diameter, pH, and titratable acidity showed the highest values for broad-sense heritability and the most negligible differences between the phenotypic and genetic coefficient of variation, indicating that these traits’ variability was predominately due to genotypic differences. Genotypes had a wide-range profile that could be related to morphological and physiological properties. Yellow varieties showed superior values for weight and sizes (27.84 g; 0.57 cm) and small changes in diameter after hydration (48.35 %), while wrinkled varieties showed inferior moisture content (9.54 %), higher hydration capacity (1,314.66 g H2O/kg seeds), and protein content (28.88 %). Cuarentina and B315 were the more resistant and firmer materials; B315 also had the highest water hydration capacity, which would be appropriate for canning. Polyacrylamide gels demonstrated differences in protein composition; Gypsi contained more legumin (47.27 %) than the other genotypes, which is more beneficial nutritionally, and contained less convicilin (7.06 %), making it suitable for the food industry. Using accelerated aging, we studied color changes due to storage and established that the Viper line was highly tolerant to it. We could identify lines that may be exploited by industry or quality breeding programs.

Agronomic and qualitative performance of some special grain bean cultivars

In Brazil, bean consumption is predominated by grains like carioca, but special grains are gaining space on Brazilian tables and can be a source of income for producers. The objective of this study was to evaluate the agronomic and qualitative performance of common bean cultivars with special grains, aiming to identify those with productive potential and superior technological characteristics. The treatments consisted of nine bean cultivars with special grains: BRS Radiante, BRS Realce, BRS Pitanga, BRSMG Tesouro, BRS Marfim, BRSMG União, IAC Tigre, EPAMIG Ouro Vermelho, and EPAMIG Ouro da Mata. The agronomic (number of pods per plant, number of grains per pod, mass of 100 grains, and grain yield) and qualitative (sieve yield, crude protein, cooking time, percentage of imbibition before and after cooking, percentage of whole grains after cooking, and grain hydration capacity) attributes were evaluated. There were statistical differences between cultivars for the number of grains per pod and mass of 100 grains. The cultivars EPAMIG Ouro Vermelho, BRS Marfim, and BRS Pitanga presented the highest yields, with values of 2,907, 2,871, and 2,608 kg ha-1, respectively. There was variability between cultivars for all qualitative attributes. The cultivars BRS Radiante, BRSMG Realce, BRSMG Tesouro, IAC Tigre, and EPAMIG Ouro Vermelho stood out with superior quality grains

Effect of Extracted Microcrystalline Cellulose from Dracaenea arborea Stem on Aceclophenac Tablet Formulation

Micro crystalline cellulose (MCC) is a major derivative from the bio composite of natural materials such as D. arborea plant stem. It could be useful as a secondary binder and disintegrant in tablet formulation especially following direct compression technique anticipating it to provide high level of disintegration at low use level and utilizing dual mechanisms of wicking and swelling. Tablets of aceclofenac a BCS class II and non steroidal anti inflammatory drug (NSAID) which potently inhibits the cyclo oxygenase enzyme (COX-2) involved in prostaglandin synthesis was formulated by direct compression using MCC from D. arborea stem. Qualitative assessment of the plant extract was carried out and the presence of cellulose confirmed by the appearance of violet – blue coloration while the physicochemical and physicotechnical properties were comparatively evaluated with reference to avicel and corn starch. Three batches of aceclofenac tablets involving Batch A (D. arborea MCC), Batch B (Corn starch) and Batch C (Corn starch and D. arborea MCC in a 1:1 ratio), were implcated in the formulation. Physicochemical study of the MCC reveals a pH of 7.8, mean swelling index 1.14±0.05 ml and hydration capacity of 3.60±0.15 g while the pH of corn starch is 3.90 with swelling and hydration capacity at 5.09±0.03 ml and 8.26±0.01 g respectively. Quality control evaluation of resulting tablet was investigated and the wetting time of batch A tablets was 1.50, batch B 2.30 and batch C 1.80 with percentage moisture content (%) of 60.5, 56.56 and 57.8 and disintegration time (minutes) of 0.22±0.07, 0.35±0.051 and 1.60±0.286 respectively. The drug release profile of batch A, reveals an initial burst release within 10 minutes followed by gradual release while batch C had consistent drug release which was maintained although faster than that of batch A after 10 minutes but batch B had the least drug release rate.

Genetic Variability and Inter-relationships Among Grain Physical and Hydration Traits in Chickpea

Background: Chickpea is the major pulse crop in India accounting for nearly 43% (10.13 MT) of the total pulse production and 80% of total pulse export during 2018-19. It is a good source of carbohydrates and protein and constitutes an important component of diet of largely vegetarian Indian masses. Hydration capacity and volume expansion (after soaking in water) are important cooking quality traits in chickpea, particularly in kabuli type which are mostly cooked as ‘whole grain’ without decortication. Limited information is available on these properties of chickpea. The current study is aimed at assessing the genetic variability and inter-relationships among grain physical and hydration traits in chickpea varieties.Methods: During the period 2017-2018, a total of fifty-nine chickpea (Cicer arietinum L.) varieties including 46 desi type and 13 kabuli type varieties were evaluated for their grain physical and hydration traits viz., 100-seed weight, seed density, hydration capacity, hydration index, swelling capacity and swelling index. Result: Significant differences were observed for 100 seed weight (Range: 11.00 to 51.50 g/100 seeds; Mean: 21.8 g/100 seeds), seed density (Range: 1.19 to 1.88; Mean: 1.37), hydration capacity (Range: 0.05 to 0.62; Mean: 0.24), hydration index (Range: 0.33 to 1.51; Mean: 1.10), swelling capacity (Range: 0.08 to 0.60; Mean: 0.25) and swelling index (Range: 0.62 to 2.33; Mean: 1.59). The magnitude of PCV was moderately higher than the corresponding GCV values for most of the traits indicating that the influence of the environment on the expression of these traits was not high. High heritability coupled with high genetic advance was recorded for 100-seed weight, hydration capacity and swelling capacity in both desi and kabuli varieties. These results indicate that high heritability of these traits is predominantly due to additive gene action and hence direct selection for these traits is expected to be effective. 100-seed weight showed significant positive correlations with hydration capacity and swelling capacity and negative correlation with seed density. Seed density showed negative correlation with hydration capacity, hydration index and swelling capacity. Hydration capacity was positively correlated with hydration index, swelling capacity and swelling index. These traits are important for consumers where whole grains are consumed after soaking and cooking. Existence of sufficient variability for these quality traits suggest the scope for breeding chickpea towards improved consumer preferred quality traits.

INFLUENCE OF NITRATES, PHOSPHATE, SULPHATE AND SALTS OF Ca, Mg AND K, ON HYDROGEL HYDRATATION CAPACITY

ABSTRACT Hydrogel hydration capacity in solution was evaluated at different levels of electrical conductivity (EC) using nitrate, phosphates, sulfates, and salts of calcium, potassium and magnesium. Four sequential experiments were performed using potassium polyacrylate copolymer. The first experiment aimed to determine the lowest hydrogel dose, at which occur maximum deionized water absorption. The test was assembled in a completely randomized design with six hydrogel doses (1, 2, 4, 6, 8 and 10 g L-1) and four replicates. The second experiment consisted of testing the sucrose P.A. doses (0, 1, 2, 4 and 6 %) in order to evaluate the change in osmotic potential of the solution on hydrogel hydration. The third and fourth studies were carried out in a complete randomized design, using a 6 x 3 x 2 factorial scheme with four replicates. For the third experiment, the factors were six levels of EC (0; 0.25; 0.50; 1.00; 1.50 and 2.00 mS cm1) increased by the addition of three anions (NO3-; PO43- and SO42-) along with counter-ions Ca++ and K+. For the fourth experiment, the same six levels of EC were achieved by adding the three cations (Ca++, Mg++ and K+), along with the counter-ions Cl- and SO42-. Hydration capacity of the hydrogel decreases when the ionic concentration of the solution increases and the reduction of the osmotic potential through the addition of sucrose does not interfere in its swelling capability. Anions and cations in the solution negatively influence the process of the hydrogel hydration. The most pronounced effect is for those with higher valence.

Some Nutritional and Physical Properties of Different Zambian Market Classes of Bambara Groundnut (Vigna subterranea)

Selected nutritional and physical properties of the two commonly cultivated Zambian market classes of Bambara groundnut (red and brown) were investigated to establish their end-user traits. Nutritional (essential amino acids, proximate and mineral compositions) and physical (hydration capacity, hydration index, swelling capacity, swelling index and 100 seed mass) properties were investigated using established standard methods. All the essential amino acids were present in both the red and brown Bambara groundnuts. The highest amount was recorded for leucine (9.7 g/100g protein) in the brown Bambara groundnut and least for methionine (1.2 g/100g protein) in the red market class. All the essential amino acids except methionine in the brown Bambara groundnut market class were above the recommended WHO/FAO provisional requirements for children (2 – 5 years) and adults. The crude protein values ranged from 14.62-18.55 g/100g, total ash (4.21 – 4.29 g/100g), crude fibre (2.79 – 5.33 g/100g), fat (6.28 – 6.54 g/100g), moisture (8.95 – 9.13 g/100g) and carbohydrate (59.23 – 60.34 g/100g). Potassium was found to be the most concentrated mineral in both market classes, followed by phosphorous, magnesium and calcium, while lead, mercury and arsenic were not detected. The swelling capacity, swelling index, hydration capacity, and hydration index of the two market classes of Bambara groundnuts were not significantly different, whereas their 100 seed mass was significantly different, with the brown recording the highest.

Variation in Pea (Pisum sativum L.) Seed Quality Traits Defined by Physicochemical Functional Properties

Pea is one of the most produced and consumed pulse crops around the world. The study of genetic variability within pea germplasm is an important tool to identify outstanding accessions with optimal functional and nutritional qualities. In the present study, a collection of 105 pea accessions was analysed for physicochemical properties, pasting viscosity, and basic composition parameters. While pasting viscosities were negatively correlated to hydration capacity, cooking time, and basic composition, a positive correlation was found between the hydration capacity and the basic composition parameters. Basic composition (protein, fibre, fat, and resistant starch) parameters were further evaluated regarding seed trait morphology, namely, seed shape, colour, and surface. Allelic characterisation at the r and rb genetic loci was performed in a subgroup of 32 accessions (3 phenotyped as smooth and 29 as rough seeded), revealing that none of the initially classified rough-seeded accessions were rb mutants, 19 were r mutants, and 13 were neither r nor rb. Despite their initial phenotypic classification, the 13 accessions genetically classified as smooth behaved differently (p < 0.05) to the 19 r mutants in terms of physicochemical properties, pasting viscosity, and basic composition parameters. Using multivariate analysis of the most discriminatory parameters for the food-related traits studied, the best-performing accessions at functional and nutritional levels were identified for future plant breeding to improve field pea production and consumption.