Claim · model-written summary
Cooking time showed high genetic advance estimates.
- Taxon
- COWPEA
Vigna unguiculatat0 - Outcome
- values of genetic advancese0
- Direction
- highe0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“COWPEA (VIGNA UNGUICULATA)”
e0“high values of genetic advances”
Title
Salma A.E. Soaud; S.M. Abdelsayyed; E.M.I. Mahgoub; et al. PLANT ARCHIVES 2020. doi:10.51470/plantarchives.2021.v21.s1.435
Other claims from this paper (9)
- Intervention effect Soaking shortened cowpea cooking time relative to no soaking.
- Intervention effect Adding sodium bicarbonate to soaking and cooking solutions shortened cooking time.
- Intervention effect Adding baking powder to soaking and cooking solutions shortened cooking time.
- Intervention effect Microwave treatment gave the shortest cooking time among tested treatments.
- Observation Cooking time varied significantly across cowpea genotypes and cooking treatments.
- Association Black seeds cooked faster than red seeds.
- Association Round seeds needed longer cooking time.
- Association Small seeds needed longer cooking time.
- Observation Cooking time showed high broad-sense heritability estimates.