Cyanide content, nutritional quality, and sensory acceptance of raw and cooked lima bean grain varieties

Authors

DOI:

https://doi.org/10.5433/1679-0359.2022v43n3p1317

Keywords:

Phaseolus lunatus, Cooking, Protein, Carbohydrate, Free cyanide, QDA, Purchase intention.

Abstract

The Phaseolus lunatus L. (lima bean) is a species of the Fabaceae family widely cultivated in the Northeast region of Brazil and is an important source of nutrients for the population. The lima bean has high genetic variability, which results in many cultivated varieties. However, there is little information about the cyanide levels, nutritional quality and sensory acceptance of these varieties, as well as about the changes caused by the cooking process, especially with regard to free cyanide contents. Therefore, the objective of this work was to evaluate the cyanide contents, nutritional quality and sensory attributes of lima bean varieties. Potential and free cyanide levels, quality attributes and a Qualitative Descriptive Analysis (QDA) were evaluated in raw and cooked grains. The study was carried out in a completely randomized design, with five lima bean varieties (Orelha de Vó, Branca, Roxinha, Rosinha, and Cearense), in 4 replications. Relatively to the raw ones, cooked grains presented larger size and smaller contents of ash, proteins, carbohydrates, potential cyanide and free cyanide, in the studied varieties. The Orelha de Vó lima bean showed higher mass of raw and higher firmness of cooked grains, which was judged to have the bitterest flavor among the others but showed safe levels of free cyanide after cooking. When cooked, Branca lima bean had a greater intention of purchase and global acceptance, due to its greater intensity of characteristic aroma and lower residual bitter taste.

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Author Biographies

Ricardo de Sousa Nascimento, Universidade Federal de Paraíba

Dr., Graduate Program in Agronomy, PPGAgro, Center of Agrarian Sciences, CCA, Universidade Federal de Paraíba, UFPB, Areia, PB, Brazil.

Silvanda de Melo Silva, Universidade Federal de Paraíba

Prof., Dr., PPGAgro/CCA/UFPB, Areia, PB, Brazil.

Mariany Cruz Alves da Silva, Universidade Federal de Paraíba

Dr., Graduate Program in Food Science and Technology, Center of Technology, UFPB, Castelo Branco, João Pessoa, PB, Brazil.

Renato Pereira Lima, Universidade Federal de Paraíba

Dr., Graduate Program in Agronomy, PPGAgro, Center of Agrarian Sciences, CCA, Universidade Federal de Paraíba, UFPB, Areia, PB, Brazil.

Alex Sandro Bezerra de Sousa, Universidade Federal de Paraíba

Doctoral Student of the PPGAgro/CCA/UFPB, Areia, PB, Brazil.

Renato Lima Dantas, Nova Esperança College

Agronomy Undergradute Course, Assistant Prof., Nova Esperança College, FACENE/FAMENE, Gramame, Joao Pessoa, PB, Brazil.

Jardel de Mesquita Melo, Universidade Federal de Paraíba

Agronomy Student, CCA/UFPB, Areia, PB, Brazil.

Kagiaany Meirele Santos, Universidade Federal de Paraíba

Agronomy Student, CCA/UFPB, Areia, PB, Brazil.

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Published

2022-03-25

How to Cite

Nascimento, R. de S., Silva, S. de M., Silva, M. C. A. da, Lima, R. P., Sousa, A. S. B. de, Dantas, R. L., … Santos, K. M. (2022). Cyanide content, nutritional quality, and sensory acceptance of raw and cooked lima bean grain varieties. Semina: Ciências Agrárias, 43(3), 1317–1332. https://doi.org/10.5433/1679-0359.2022v43n3p1317

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