Physical and chemical characteristics of common bean varieties

Abstract

The common bean (Phaseolus vulgaris L.) is one of the most widely consumed legumes in the world, but nevertheless different varieties vary with respect to their physical and chemical aspects. This study evaluated the physical and chemical characteristics (color, hardness after cooking, water absorption capacity, cooking time, integrity of the beans after cooking, proximate composition and mineral composition) of the following varieties of the common bean: Carioca, IAPAR 81, Saracura, Juriti, Pérola, Colibri and IAPAR 31, all destined for both the internal Brazilian and external markets. The varieties studied had different proximate compositions and contents of the following minerals: K, Ca, N, Mg, S, Cu, Fe and Mn; but identical contents of P, Zn and B. The beans were classified as small in size. The Carioca variety showed the lowest values for L* (41.29) and H* (57.22), and the highest values for a* (12.17), its beans being redder and darker than the others. The Saracura variety showed the lowest degree of hydration (95.70 g/100g), cooking time (22.67 min.) and whole beans after cooking (30%), while the Pérola variety showed the highest values for these same parameters, 106.77 g/100g, 43.67 min. and 82.16%, respectively. No correlation was observed between the calcium and magnesium contents of the beans and the hardness of the raw bean, degree of hydration during maceration, cooking time and integrity of the cooked beans. According to the characteristics studied, the Saracura variety is a good option for both industrial and domestic use. ResumoO feijão comum (Phaseolus vulgaris L.) é uma das leguminosas mais consumidas no mundo, no entanto, os grãos das diversas variedades diferem quanto a aspectos físicos e químicos. Foram avaliadas características físicas e químicas (cor, dureza do grão após cozimento, grau de hidratação, tempo de cozimento, integridade após o cozimento, composição centesimal e conteúdo de minerais) de feijão comum variedades Carioca, IAPAR 81, Saracura, Juriti, Pérola, Colibri e IAPAR 31, destinadas ao comércio interno e externo. As variedades estudadas apresentam diferenças na composição centesimal e teores dos minerais K, Ca, N, Mg, S, Cu, Fe e Mn; mas teores idênticos de P, Zn e B. Quanto aos parâmetros de cor a variedade Carioca apresentou menores valores de L* (41,29) e H* (57,22), e maior valor de a* (12,17), possuindo grãos mais avermelhados e mais escuros que os das demais. A variedade Saracura teve o menor grau de hidratação (95,70 g/100g), tempo de cozimento (22,67 min) e de grãos íntegros após o cozimento (30%), enquanto que a variedade Pérola apresentou valores mais elevados, de 106.77 g/100g, 43,67 minutos e 82,16% respectivamente. Não foi observada correlação entre teores de cálcio e magnésio dos grãos com a dureza do grão cru, grau de hidratação durante a maceração, tempo de cocção e integridade dos grãos cozidos. De acordo com as características estudadas a variedade Saracura é uma boa opção tanto para uso doméstico como industrial. Palavras-chave: Feijão. Tempo de c...

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

“…Similar values of protein concentration were observed in freshly harvested grains of carioca bean genotypes (MINGOTTE et al, 2013;PEREIRA et al, 2017). However, Barros and Prudencio (2016) reported that protein concentrations as high as 25% can be found in some carioca bean cultivars. These results indicate that the protein concentration in beans may vary with the genotype and growing environment, especially with the organic matter content in the soil.…”

“…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).…”

Relationship between origin and nutrient content of Croatian common bean landraces

“…Trešnjevac', 'Zelenčec' and 'Puter'). Obtained total nitrogen values were similar to or slightly higher compared to data reported by Bevilaqua and Antunes (2015), Barros and Prudencio (2016) and Silveira et al (2016)…”

“…Gouveia et al (2014) reported higher content of potassium in common bean seed, up to 2.49% K DW. Other authors (Bevilaqua and Antunes, 2015;Barros and Prudencio, 2016;Silveira et al, 2016) reported similar or lower values compared to K content determined in the present research.…”

“…Trešnjevac') determined P content was significantly lower compared to landraces of Mesoamerican gene pool ('Tetovac', 'Kukuruzar' and 'Biser'). Phosphorus content values in dry bean seeds reported by Gouveia et al (2014) and Bevilaqua and Antunes (2015) (0.63 and 0.75% P DW, respectively) were higher compared to present results, whereas other authors reported lower values (Beebe et al, 2000;Barros and Prudencio, 2016;Silveira et al, 2016). Phosphorus is an important mineral for plant metabolism and in seeds is present as constituent of nucleic (Bergman, 1992) and phytic acid (Guzman-Maldonado et al, 2000).…”