Diversidade, qualidade e armazenamento de feijões crioulos do Juruá Acre, Brasil.

Abstract

This work aimed to evaluate the diversity, nutritional quality and storage characteristics of common bean (Phaselous vulgaris) and cowpea (Vigna unguiculata) from Juruá, Acre. Six varieties of common bean and eight of cowpea collected along the Juruá, Breu, Tejo and Amonia rivers in the municipality of Marechal Thaumaturgo between 2019 and 2021 were evaluated. Biometric measurements of the grains were carried out and the protein and lipid levels analyzed, ash, carbohydrates, energy value, fiber, anthocyanins, color attributes, activity of polyphenoloxidase enzymes and peroxidase, cooking time and hydration test of the 14 beans. The samples were packed in 250g packages in the packaging, silo bag and traditional packaging, being stored for 12 months at room temperature (27±5ºC) and relative humidity of 60±7%. The conservation of the samples was carried out in a temperature-controlled environment at -11±2ºC and 4±2ºC until the analyzes were carried out. According to the results, it is observed that in the state of Acre all municipalities grow beans in the scope of family farming, however the greatest diversity of varieties are found in the municipality of Marechal Thaumaturgo. The common bean crop is grown on terra firme in the humid system and the cowpea plants are cultivated in floodplain areas and White Manteiguinha which have high levels of protein. The contents of carbohydrates, ether extract, lipids, fibers, ash and energy value of the beans showed high variation within and between tests. The varieties with the highest anthocyanin content were black common bean and black cowpea. Storage time had little effect on nutritional composition after 12 months of storage for all test packages. There was a change in color for the light varieties of beans, with these variations not being noticed for colored and black beans. The cooking time of common bean and cowpea varieties was longer after 12 months of storage and in traditional packaging. Hydration of cowpea grains was faster. Water absorption varies among common bean varieties and among cowpea varieties.