COSTECH Integrated Repository

Assessment of Water Absorption Capacity and Cooking Time of Wild Under-Exploited Vigna Species towards their Domestication

Show simple item record

dc.creator Harouna, Difo Voukang
dc.creator Venkataramana, Pavithravani
dc.creator Matemu, Athanasia
dc.creator Ndakidemi, Patrick
dc.date 2019-10-04T10:18:38Z
dc.date 2019-10-04T10:18:38Z
dc.date 2019-09-04
dc.date.accessioned 2022-10-25T09:20:27Z
dc.date.available 2022-10-25T09:20:27Z
dc.identifier doi:10.3390/agronomy9090509
dc.identifier http://dspace.nm-aist.ac.tz/handle/123456789/449
dc.identifier.uri http://hdl.handle.net/123456789/94950
dc.description Research Article published by MDPI, 2019
dc.description Some phenotypic traits from wild legumes are relatively less examined and exploited towards their domestication and improvement. Cooking time for instance, is one of the most central factors that direct a consumer’s choice for a food legume. However, such characters, together with seed water absorption capacity are less examined by scientists, especially in wild legumes. Therefore, this study explores the cooking time and the water absorption capacity upon soaking on 84 accessions of wild Vigna legumes and establishes a relationship between their cooking time and water absorbed during soaking for the very first time. The accessions were grown in two agro-ecological zones and used in this study. The Mattson cooker apparatus was used to determine the cooking time of each accession and 24 h soaking was performed to evaluate water absorbed by each accession. The two-way analysis of variance revealed that there is no interaction between the water absorption capacity and cooking time of the wild Vigna accessions with their locations or growing environments. The study revealed that there is no environment × genotype interaction with respect to cooking time and water absorption capacity as phenotypic traits while genotype interactions were noted for both traits within location studied. Furthermore, 11 wild genotypes of Vigna accessions showed no interaction between the cooking time and the water absorption capacity when tested. However, a strong negative correlation was observed in some of the wild Vigna species which present phenotypic similarities and clusters with domesticated varieties. The study could also help to speculate on some candidates for domestication among the wild Vigna species. Such key preliminary information could be of vital consideration in breeding, improvement, and domestication of wild Vigna legumes to make them useful for human benefit as far as cooking time is concerned.
dc.format application/pdf
dc.language en
dc.publisher MDPI
dc.subject Water absorption
dc.subject Non-domesticated legumes
dc.subject Wild food legumes
dc.title Assessment of Water Absorption Capacity and Cooking Time of Wild Under-Exploited Vigna Species towards their Domestication
dc.type Article


Files in this item

Files Size Format View
JA_LiSBE_2019.pdf 2.342Mb application/pdf View/Open

This item appears in the following Collection(s)

Show simple item record

Search COSTECH


Advanced Search

Browse

My Account