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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 4
First page : (321) Last page : (330)
Article doi: http://dx.doi.org/10.18782/2320-7051.3000

Natural Variation for Seed Physical and Hydration Parameters in Cowpea (Vigna unguiculata L.) in Relation to Hard to Cook Trait

Musharib Gull, Parvaze A. Sofi*, R. R. Mir, Asmat Ara, Munazah Rashid, M. Tahir, Safoora Shafi and Irfan A. Rather
Division of Genetics & Plant Breeding, SKUAST-K, Wadura, 193201, J&K
*Corresponding Author E-mail: parvazesofi@gmail.com
Received: 25.05.2017  |  Revised: 4.06.2017   |  Accepted: 5.06.2017  


In the present study 15 cowpea genotypes were evaluated for seed physical and cooking quality.  Seed length was highest in C-14 (9.66 mm) and lowest value for seed length was recorded in C-6 (6.98 mm). Seed breadth was highest in C-4 (6.98 mm) Coat proportion was highest in case of C-1 (10.23%) and lowest in C-8 (5.36%). Highest value for 100 seed weight was found in C-14 (21.33 g) whereas lowest was found in C1 (8.31 g). Water absorption percentage and hydration coefficient were found highest in C-1 and lowest in C-14. The swelling capacity was found highest in C-14 (0.228) and lowest in   C-10 (0.090). Highest bulk density was recorded in C-4 (1.880)   least was recorded   in C-7(0.946). Four genotypes viz., C-7, C-8, C-11 and C-14 were easy to cook whereas, six genotypes were hard to cook with C-1 and C-9 remaining undercooked. Coat proportion was negatively correlated with cooking time score. Similarly, water absorption was positively correlated with swelling coefficient, hydration coefficient, and bulk density and was negatively correlated with swelling capacity, hydration capacity and cooking time score. Bulk density was negatively correlated with cooking time score. PCA concentrated variability in first three principal components accounting for about 88 % of variation. The PC1 accounted for 53.129 % of variation, and seed breadth, 100-seed weight, seed length, hydration capacity and swelling capacity and cooking time were important. The PC2 accounted for 18.206 % of variation and coat proportion was important. The genotypic scores for principal components indicates that C-8  showed the maximum value for PC 1 followed by C-11 and C-7. For PC2, C-4 had the highest score followed by C-13 and SCP-1.

Key words: Cowpea, Hydration Capacity, Swelling Capacity, Water Absorption, Cooking Time.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Gull, M., Sofi, P.A., Mir, R.R., Ara, A., Rashid, M., Tahir, M., Shafi, S. and Rather, I.A., Natural Variation for Seed Physical and Hydration Parameters in Cowpea (Vigna unguiculata L.) in Relation to Hard to Cook Trait, Int. J. Pure App. Biosci.5(4): 321-330 (2017). doi: http://dx.doi.org/10.18782/2320-7051.3000