Nutritional Composition and Antinutrient to Mineral Molar Ratios of Selected Improved Common Beans Grown in Kenya

Abstract

A decline in common bean production has been ascribed to climate change. The adoption of improved beans aims to increase productivity, profitability, and consumption, thus reducing food and nutrition insecurity in the country. The aim of this study was to determine the proximate composition, antinutrient content, mineral content, and bioaccessibility of zinc and iron in two improved bean varieties grown in Kenya; Faida (biofortified) and RM 01 (drought tolerant)). The protein content of RM 01 (22.48%) was significantly higher than the Faida bean variety (20.90%). RM 01 bean variety had higher crude fat (4.20%) and crude fiber (4.31%) content compared to Faida which had 3.78% and 3.31% for crude fat and crude fiber respectively. Faida recorded significantly higher levels of iron (61.5 mg/kg) and zinc (26.8 mg/kg) content. Faida beans also had significantly (p< 0.05) high levels of phytates (11.70 mg/g) and tannins (4.39 mg CE/g). Phytate to iron ratio for Faida was 17.08 and RM 01 was 15.19 while the phytate-to-zinc ratio was 42.26 and 35.36 for Faida and RM 01 respectively. The RM 01 bean variety had iron bioaccessibility of 35% and zinc bioaccessibility of 65% compared to the Faida bean variety which had bioaccessibility of 29% and 42% for iron and zinc respectively. In conclusion, RM 01 variety is a better source of iron, zinc, and protein compared to the Faida variety.

Impact of Chlorella vulgaris, Nannochloropsis salina, and Arthrospira platensis as bio-stimulants on common bean plant growth, yield and antioxidant capacity

“…The level of ash is corresponds to the quantity of minerals in the food. Our results were lower than the findings of Jepleting et al 75 who reported a total ash content range of 3.98- 4.12% for two improved Kenyan bean varieties. Crude fat provides a very good source of energy and has a great role in transport of fat soluble vitamins, insulates, protects internal tissues and contributes to important cells processes 76 .…”

“…The values obtained in this study were comparable with other studies done for common bean varieties 79 . However, the values were lower than [13.89–15.62%] those reported by Brigide et al 80 for biofortified bean varieties grown in Brazil, and higher than [7.85–10.69] those reported by Jepleting et al 75 for two improved bean varieties in Kenya. The present study demonstrated that C. vulgaris at 0.25% tended to exhibit the highest dietary fiber and also exhibited the highest TF [4.31%], and high protein [31.94%] content, leading to the highest food energy .…”

“…In this research, the crude fiber content of common bean had the highest value of 11.05% with C. vulgaris at 0.25%, while the lowest value of 4.62% with S. platensis treatment at 2.0%. These results were higher than crude fiber content range of 3.31 and 4.31% for Faida [biofortified] and RM 01 [drought tolerant] Kenyan bean varieties, respectively as demonstrated by Jepleting et al 75 . The highest food energy level of the seed was recorded by C. vulgaris at 0.25% [370.35 kcal g −1 ], whereas the lowest energy mean value was obtained by S. platensis at 2.0% [351.04 kcal g −1 ].…”

Modulation of the nutritional and functional values of common bean by farming system: organic vs. conventional

“…Thus, as an example, maximum molar ratios of 15 have been suggested for PA:Zn and 1 for PA:Fe (Hurrell, 2004;Umeta et al, 2005). In line with data reported for raw and cooked common beans (Castro-Alba et al, 2019;Hummel et al, 2020;Jepleting et al, 2022;Wafula et al, 2022), the estimated values for the molar ratios of the tested samples in this study were in all cases higher than the recommended values (Figure 3). However, PA:Zn and PA:Fe molar ratios showed significant differences depending on the genotype (p < 0.01), and, furthermore, the farming system did not influence the PA:Zn ratio although for the PA:Fe ratio, a different trend was found depending on the genotype (significant interaction) (p < 0.01), with a lower ratio in conventional farming for the A4804 genotype and in organic farming for the A25 genotype.…”