Phenotypic and seed protein analysis in 31 Lima bean (&lt;i&gt;Phaseolus lunatus&lt;/i&gt;) accessions in Ghana

Asante, IK; Offei, SK; Addy, R; Carson, A. G.

doi:10.4314/wajae.v12i1.45775

Cited by 7 publications

(5 citation statements)

References 8 publications

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“…Raw grains of 'CE', 'FB', and 'OV' did not differ from each other in their free cyanide values; however, they presented higher levels than 'RO' and 'RX' lima beans (Table 2). The potential cyanide content for the 'OV' grains is similar to that reported by Asante, Offei, Addy and Carson (2008). They evaluated 31 raw lima bean accessions and found a variation equivalent to 53.8-78.0 mg.Kg -1 of HCN.…”

Section: Resultssupporting

confidence: 82%

Cyanide content, nutritional quality, and sensory acceptance of raw and cooked lima bean grain varieties

Nascimento

Silva

et al. 2022

Semina: Ciênc. Agrár.

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The Phaseolus lunatus L. (lima bean) is a species of the Fabaceae family widely cultivated in the Northeast region of Brazil and is an important source of nutrients for the population. The lima bean has high genetic variability, which results in many cultivated varieties. However, there is little information about the cyanide levels, nutritional quality and sensory acceptance of these varieties, as well as about the changes caused by the cooking process, especially with regard to free cyanide contents. Therefore, the objective of this work was to evaluate the cyanide contents, nutritional quality and sensory attributes of lima bean varieties. Potential and free cyanide levels, quality attributes and a Qualitative Descriptive Analysis (QDA) were evaluated in raw and cooked grains. The study was carried out in a completely randomized design, with five lima bean varieties (Orelha de Vó, Branca, Roxinha, Rosinha, and Cearense), in 4 replications. Relatively to the raw ones, cooked grains presented larger size and smaller contents of ash, proteins, carbohydrates, potential cyanide and free cyanide, in the studied varieties. The Orelha de Vó lima bean showed higher mass of raw and higher firmness of cooked grains, which was judged to have the bitterest flavor among the others but showed safe levels of free cyanide after cooking. When cooked, Branca lima bean had a greater intention of purchase and global acceptance, due to its greater intensity of characteristic aroma and lower residual bitter taste.

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Section: Resultssupporting

confidence: 82%

Cyanide content, nutritional quality, and sensory acceptance of raw and cooked lima bean grain varieties

Nascimento

Silva

et al. 2022

Semina: Ciênc. Agrár.

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“…It is divide into medium-big type and small-medium type and the last small type. This classification is made by Yaguiu et al (2003) and Asante et al (2008), that grouping seeds into five types of seeds based on seed size (length, width). The color of seeds and the color pattern of lima seeds showed a very high variation.…”

Section: Morphological Variabilitymentioning

confidence: 99%

Variability and Intra-Specific Classification of Lima Bean (Phaseolus lunatus L.) from Timor Island based on Morphological Characters

Bria

Suharyanto

Purnomo

2019

J.Tropical Biodiversity Biotechnology

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Lima bean (Phaseolus lunatus L.) is a species of beans which originating from the regions of Central America and Andes Mountains. Lima bean in Timor Island is underutilized although these plant growth there and have many variations. This study aims to determine the diversity of lima beans on Timor Island based on morphological characters. Samples were collected by survey methods from three districts on the island of Timor. Morphological traits related to the vegetative and flowering stages and mature seeds morphology were scored using the International Plant Genetic Resources Institute lima bean descriptors with a soft modification. The similarity index is calculated using the General Similarity Coefficient Gower formula. The dendrogram is generated from cluster analysis using the Unweighted Pair Group Methods using Arithmetic Average (UPGMA) method. Furthermore, Principal Component Analysis (PCA) was used to determine the role of each morphological character used. The dendrogram shows that 23 collected accessions are divided into two main clusters with a 57% similarity index. The two clusters are distinguished based on the presence or absence of secondary colors and secondary patterns in the seed organs. Then, each main cluster is divided into two subclasses based on the character of the pigmentation stem, the length of the terminal leaflets, flower color, and seed type.

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“…Where legume cultivation is done, they are often grown intercropped with other staples like maize. The order of importance with regard to legumes grown in Ghana is cowpea, groundnut, Bambara groundnut, and Lima bean (Asante et al, 2009). Their usage is generally restricted to domestic cooking for households with little utilization at industrial level.…”

Section: Introductionmentioning

confidence: 99%

Consumption patterns and usage of selected underutilized legumes in a Ghanaian community

et al. 2023

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Underutilized legumes are a good source of plant proteins, but they exhibit a hard‐to‐cook nature and poor digestibility due to the presence of anti‐nutritional factors. This study focused on the factors that drive the utilization of selected underutilized legumes in the Techiman municipality of Ghana. The legumes studied were Vigna subterrenea (Bambara groundnut), Cajanus cajan (Pigeon pea), Phaseolus lunatus (Lima bean), Parkia biglobosa (African Locust bean), and Canavalia gladiata (Sword bean). The survey provided insight into the familiarity, uses, preparation methods, and the extent of knowledge of their nutritional benefits. The demographics of the participants studied were also described, and statistical analysis was done using descriptive statistics. The results showed that the legumes were well recognized despite their underutilized status and they find use primarily in domestic savory food preparation. Consumption was mostly occasional despite the knowledge of its nutritional benefits. Processing mainly referred to boiling with prior removal of foreign materials and soaking in water. Nutrition stood out as the most desired property. Strategies aiming at maximizing the use of these legumes must be considered and developed since these legumes appear to be a formidable resource for combating the prevalent food insecurity in Africa.

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Phenotypic and seed protein analysis in 31 Lima bean (<i>Phaseolus lunatus</i>) accessions in Ghana

Cited by 7 publications

References 8 publications

Cyanide content, nutritional quality, and sensory acceptance of raw and cooked lima bean grain varieties

Cyanide content, nutritional quality, and sensory acceptance of raw and cooked lima bean grain varieties

Variability and Intra-Specific Classification of Lima Bean (Phaseolus lunatus L.) from Timor Island based on Morphological Characters

Consumption patterns and usage of selected underutilized legumes in a Ghanaian community

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