Culinary and nutritional quality of common bean lines with Carioca grain type and interaction with environments

Abstract

Qualidade culinária e nutricional de linhagens de feijoeiro-comum tipo carioca e interação com ambientesOs objetivos deste trabalho foram estudar a variabilidade genética e a interação entre genótipos e ambientes para o tempo de cocção e o teor de proteína de grãos de feijão, bem como identificar linhagens elites de feijoeiro-comum de grãos carioca com baixo tempo de cocção, alto teor de proteína e alta adaptabilidade e estabilidade para esses dois caracteres. Foram realizados 16 experimentos em blocos ao acaso, com três repetições, conduzidos nas épocas de semeadura das águas, de seca e de inverno, nos estados de Goiás, Distrito Federal, Pernambuco, Sergipe, Bahia e Paraná, em 2009 e 2010. Os ensaios foram compostos por 16 linhagens elites de grão carioca e foram obtidos dados de tempo de cocção e de teor de proteína dos grãos. Os dados foram submetidos a análises de variância e de adaptabilidade e estabilidade, pela metodologia de Annicchiarico. Existe variabilidade genética tanto para tempo de cocção quanto para teor de proteína entre linhagens elites de feijão carioca; entretanto, para teor de proteína essa variabilidade é menor. O efeito ambiental é muito importante na expressão desses caracteres e é maior que o efeito genético. A interação entre genótipos e ambientes é importante para o tempo de cocção e para o teor de proteína de grãos de feijão. As linhagens CNFC 11951 e CNFC 11962 apresentam baixo tempo de cocção, alto teor de proteína e alta adaptabilidade e estabilidade para os dois caracteres. Palavras ABSTRACTThe objectives of this work were to study the genetic variability and the interaction between genotypes and environments for cooking time and protein content of bean grains as well as to identify elite lines of Carioca grain type with short cooking time, high protein content and high adaptability and stability for these two traits. Sixteen experiments were conducted in a complete randomized block design with three replications during the rainy, dry and winter seasons, in Goiás, Distrito Federal, Pernambuco, Sergipe, Bahia and Paraná States, in 2009 and 2010. Each trial was composed by 16 elite lines of Carioca grain type and the data of cooking time and protein content were obtained. Data were submitted to analysis of variance and to stability and adaptability analysis, according to the methodology proposed by Annichiarico. Genetic variability was found for cooking time and for protein content among Carioca common bean elite lines; however, for protein content this variability is lower. The environmental effect is important for the expression of these traits and is larger than the genetic effect. The interaction between genotypes and environments is important for cooking time and for protein content of common beans. The lines CNFC 11951 and CNFC 11962 presents short cooking time, high protein content and high stability and adaptability for both traits.

Consumer preference and the technological, cooking and nutritional quality of carioca beans

“…Low CV values (CV ≤ 10.33%) and high SA values (SA ≥ 81.85%) were obtained for all nutritional quality traits except for magnesium concentration, in which the SA obtained was null. Similar values of CV were observed for protein (MINGOTTE et al, 2013;PEREIRA et al, 2017) and mineral concentrations (MAZIERO et al, 2015;STECKLING et al, 2017) in common bean genotypes. The lower CV results indicate higher experimental precision in the evaluation of the protein and mineral concentrations in carioca beans.…”

“…The commercial brands of carioca beans showed differences in all nutritional quality traits except for the magnesium concentration in the grains. Similarly, it was observed that the carioca bean genotypes showed genetic variability for protein (BARROS; PRUDENCIO, 2016;MINGOTTE et al, 2013;PEREIRA et al, 2017;SILVA et al, 2012) and mineral concentrations (JOST et al, 2013;MAZIERO et al, 2015;RIBEIRO et al, 2013a;SILVA et al, 2012;STECKLING et al, 2017). The protein and mineral concentrations in carioca beans can also vary according to the growing environment and the genotype x environment interaction (PEREIRA et al, 2017;RIBEIRO et al, 2013a;STECKLING et al, 2017).…”

“…Therefore, 73.08% of the participants had the habit of eating common bean three to seven days per week, which was very healthy. Common bean is a food that contains high-quality protein and is an excellent source of minerals (DI BELLA et al, 2016;PINHEIRO et al, 2010;RIBEIRO et al, 2013a, b;SILVA et al, 2012;STECKLING et al, 2017). These traits ensure the functional properties of common beans, and various health benefits have been associated with the regular consumption of this food (CÂMARA et al, 2013;MESSINA, 2014).…”

“…Therefore, it is very important to evaluate whether consumers do not know the nutritional value of beans, if there is a lack of marketing appeal or if there is a lack of information highlighted on the package label. Common beans have high concentrations of protein and minerals; however, great content variability has been observed among bean genotypes, depending on the growing environment and the genotype x environment interaction (MAZIERO et al, 2015;PEREIRA et al, 2017;STECKLING et al, 2017). For this reason, information regarding the identification of the common bean cultivar and its production origin should be included in the package label to allow for traceability and the meeting of quality expectations.…”

“…The priority in selection has been of carioca bean lines that have lighter grains (ARNS et al, 2018;RIBEIRO et al, 2008), a mass of 100 grains between 25 and 30 g, an elliptical shape, a semi-full degree of grain flatness (CARBONELL et al, 2010;SANTOS et al, 2016) and a cooking time less than 25 min (RIBEIRO et al, 2013a;SANTOS et al, 2016;STECKLING et al, 2017). Advances have also been made in nutritional quality breeding through the development of carioca bean lines with high concentrations of proteins (MINGOTTE et al, 2013;PEREIRA et al, 2017;SILVA et al, 2012) and minerals (JOST et al, 2013;MAZIERO et al, 2015;RIBEIRO et al, 2013a, b;SILVA et al, 2012;STECKLING et al, 2017) in the grains. However, no previous works were found in the literature assessing whether carioca beans available in the market exhibit high visual, technological, cooking and nutritional quality.…”