Genetic diversity and mineral composition of common bean seed

Moraghan, J. T.; Grafton, K.F.

doi:10.1002/1097-0010(200103)81:4<404::aid-jsfa822>3.0.co;2-h

Cited by 62 publications

(55 citation statements)

References 22 publications

(16 reference statements)

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“…Our result was consistent with the report by [16] in terms of Zn content, whereas, it was in higher range in Fe concentration. Mean Fe and Zn concentration in eight bean seeds ranged between 53-69 and 24-32 μg g −1 [16]. Whereas, higher Fe content was reported in bean seed by Guzmán-Maldonado et al [8].…”

Section: Variations In Bean Seed Propertiessupporting

confidence: 93%

Variability of Nutritional and Cooking Quality in Bean (Phaseolus vulgaris L) as a Function of Genotype

Saha

Singh

Mahajan

et al. 2009

Plant Foods Hum Nutr

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Screening of natural biodiversity for the better quality traits are of prime importance for quality breeding programs. The objective of this investigation was to select candidate accession of bean having high concentrations of protein as well as macro and micro minerals with good cooking quality for use as parents in breeding programme for these compounds. Thirty-five accessions of bean (Phaseolus vulgaris L) were field grown and their seeds were analyzed for their cooking quality and nutritional composition. Wide variations were observed in most of the measurements e.g. protein (18.7-26.2%), iron (79.4-137.6 ppm) and hardness after cooking (4.65-9.88 Kg) suggesting that there are considerable levels of genetic diversity. Across all accessions the concentration of potassium was negatively correlated with protein (r = -0.43, P < 0.05). Concentrations of protein was significantly greater in accessions VIII, XIII and XIX compared to other accessions analyzed. Iron concentrations were greatest (137 ppm) in XIX and lowest (79 ppm) in XXVII. Lines with less cooking time were line III, X, XXVI, XXX and XXXI. Bean line XIX contains high protein (24.9%) with high zinc (33.3 ppm) and highest iron (137.6 ppm), but it has high hardness after cooking (7.32 kg). Four clusters were computed by cluster analysis that explained quite a good variation in the traits. The great variability for these attributes suggests that these selected accessions may be useful as parents in hybridization programs to produce bean with value-added traits. This information was also potentially useful for pulse breeders working on the development of new varieties.

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Section: Variations In Bean Seed Propertiessupporting

confidence: 93%

Variability of Nutritional and Cooking Quality in Bean (Phaseolus vulgaris L) as a Function of Genotype

Saha

Singh

Mahajan

et al. 2009

Plant Foods Hum Nutr

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“…While differences were found between tepary bean and common bean in the concentrations of some minerals in the current study (Table 5), in general, the seed elemental concentrations of tepary were within the range of values reported for common bean genotypes in other field trials (Gelin et al 2007;Guzmán-Maldonado et al 2000;Moraghan and Grafton 2001;Pinheiro et al 2010). Thus, the use of tepary bean in place of common bean as a human food source should not lead to a significant change in the dietary intake of essential minerals.…”

Section: Discussionsupporting

confidence: 66%

Nutritional composition and cooking characteristics of tepary bean (Phaseolus acutifolius Gray) in comparison with common bean (Phaseolus vulgaris L.)

Porch¹,

Cichy

Wang

et al. 2016

Genet Resour Crop Evol

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Tepary bean is a highly abiotic stress tolerant orphan crop for which there has been limited research on its nutritional value and cooking characteristics. These are key aspects when considering the potential for broader adoption of tepary bean. Therefore, the goal of this study was to evaluate a large set of seed composition and cooking traits related to human nutrition using both landraces and breeding lines of domesticated tepary bean from replicated field trials and to compare the traits in tepary with those in common bean. Tepary bean showed reduced fat and ash concentration and higher sucrose concentration as compared to common bean. Of the twelve amino acids evaluated, only proline in one of the two trials was statistically different between the two species. There were statistically significant differences between tepary and common bean for the concentration of some elements in this study; however, the elemental concentrations fell within the range of those found for common bean in previous studies. The majority of tepary bean lines showed consistently short cooking times and a high percentage of seeds showed measurable water uptake, while some showed a hardshell trait (low water uptake) and longer cooking times. Principal component analysis on a subset of traits showed a distinct group of common beans and two tepary bean groups that were divided on the basis of several agronomic, cooking, and elemental composition traits.nutritious crop with the range of composition and cooking characteristics similar to those of common bean. The variability for seed composition and cooking traits found within tepary bean can be exploited for its improvement.

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“…In common bean (Phaseolus vulgaris L.), Moraghan and Grafton [23] noted that seed Ca, Mn and Mg were negatively and P positively related to seed weight. Concentrations of K, Fe, and Zn were poorly related to seed weight.…”

Section: Resultsmentioning

confidence: 99%

Common Vetch (Vicia sativa L.) Germplasm: Correlations of Crude Protein and Mineral Content to Seed Traits

Uzun

Güçer

Acikgoz

2011

Plant Foods Hum Nutr

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In order to increase knowledge of seed nutritive value and to demonstrate its relationship in common vetch (Vicia sativa L.) germplasm, 388 common vetch accessions were grown under field conditions in 2008-2009 growing season in Bursa province of Turkey. Seeds were analyzed for seed minerals (Ca, Cu, Mg, Mn, P, S, Zn and K) and crude protein (CP) content. The accessions were grouped according to testa and cotyledon color and seed size, and the results were evaluated by analysis of variance to determine relationships between minerals and CP content, testa and cotyledon colors, and seed weight. In general, there was no significant difference between testa colors or cotyledon colors in minerals and CP content. However, seed weight was closely associated with minerals and CP contents in this study. Analysis of variance and correlation analysis showed that seed weight was closely associated with some minerals and CP content. The small seeds had significantly higher Ca, Cu, Mg, Mn, S, Zn and CP contents than medium and large seeds.

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Genetic diversity and mineral composition of common bean seed

Cited by 62 publications

References 22 publications

Variability of Nutritional and Cooking Quality in Bean (Phaseolus vulgaris L) as a Function of Genotype

Variability of Nutritional and Cooking Quality in Bean (Phaseolus vulgaris L) as a Function of Genotype

Nutritional composition and cooking characteristics of tepary bean (Phaseolus acutifolius Gray) in comparison with common bean (Phaseolus vulgaris L.)

Common Vetch (Vicia sativa L.) Germplasm: Correlations of Crude Protein and Mineral Content to Seed Traits

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