<b>Cooking capacity of common bean grains from <em>ESAL 693 x Rosinha</em> cross families</b> - DOI: 10.4025/actasciagron.v27i2.1707

Abstract

The aim of this work was to identify the cooking capacity of grains from 23 common bean families already selected for high grain yield and grain type. They were derived from ESAL 693 x Rosinha cross and are all precocious, of type-I growth habit. The family seeds were from F_2:6/F_4:6 generation (eight months old) and F_2:7/F_4:7 (one month old); cooking and water absorption ability were evaluated using 25 seeds per plot, with two replications, through a JAB-77 experimental cooker, minor type. Cooking capacity and water absorption of the grains from the 23 families were genetically different and showed the same performance for both ages. Four families (1, 13, 14 and 15) presented high cooking capacity for both ages, among which 13, 14 and 15 distinguished for having high heritability estimates, making them the best choice for selection. No correlation was observed between the two traits, indicating that cooking capacity is the factor that should be evaluated for selection.