Research needs to up-grade the nutritional quality of common beans (Phaseolus vulgaris)

Bressani, Ricardo

doi:10.1007/bf01091330

Cited by 25 publications

(16 citation statements)

References 11 publications

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“…In fact, the concentration of the sulphur-amino acids are not large enough in cereal grains, so that even the best blend (usually when each food component provides 50% of the protein) frequently responds to methionine supplementation, at least in experimental animals. Results from mixtures of maize with common bean (Bressani, 1983) are similar for all food legume/cereal mixtures (Bressani, 1974), and support the (Bressani, 1982).…”

Section: Supplementation Of Cereal Grainssupporting

confidence: 63%

Seed quality and nutritional goals in pea, lentil, faba bean and chickpea breeding

Bressani

Elías

1988

World Crops: Cool Season Food Legumes

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The chemical and nutritional attributes of pea, lentil, faba bean and chickpea seeds are discussed. Positive aspects include the relatively large concentrations of total protein and of lysine, making these species excellent supplements to cereal grain diets. Most food legumes decrease cholesterol levels and blood glucose, but the chemical components responsible have yet to be established. Detrimental factors include the antiphysiological substances, tannins and the deficiency of sUlphur-amino acids, the latter being of nutritional significance in starch-based diets. Protein digestibility tends to be low, and carbohydrate bioutilization is variable. Under adverse storage, food legume seeds can become hard-to-cook, depending on genotype and the influences of cultural practices. The result is increased fuel cost together with loss in nutritional potential and acceptability. Information on other acceptability characteristics is needed. From the food and nutrition viewpoints, crop productivity should encompass yield, food science and technological characteristics and nutritive value.

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Section: Supplementation Of Cereal Grainssupporting

confidence: 63%

Seed quality and nutritional goals in pea, lentil, faba bean and chickpea breeding

Bressani

Elías

1988

World Crops: Cool Season Food Legumes

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“…While per capita dry bean consumption rate is low (2.8 kg annually) in the U.S., they are still one of the top ten most consumed vegetables/pulses (Drewnowski and Rehm 2013;Siddiq et al 2012). Dry beans are a rich source of protein, dietary fiber, iron, magnesium, and folate (Bressani 1983;Winham et al 2008). Despite their high nutritional value, beans require long cooking times to become palatable.…”

Section: Introductionmentioning

confidence: 99%

Genetic diversity and genome-wide association analysis of cooking time in dry bean (Phaseolus vulgaris L.)

2015

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Fivefold diversity for cooking time found in a panel of 206 Phaseolus vulgaris accessions. Fastest accession cooks nearly 20 min faster than average. SNPs associated with cooking time on Pv02, 03, and 06. Dry beans (Phaseolus vulgaris L.) are a nutrient dense food and a dietary staple in parts of Africa and Latin America. One of the major factors that limits greater utilization of beans is their long cooking times compared to other foods. Cooking time is an important trait with implications for gender equity, nutritional value of diets, and energy utilization. Very little is known about the genetic diversity and genomic regions involved in determining cooking time. The objective of this research was to assess cooking time on a panel of 206 P. vulgaris accessions, use genome- wide association analysis (GWAS) to identify genomic regions influencing this trait, and to test the ability to predict cooking time by raw seed characteristics. In this study 5.5-fold variation for cooking time was found and five bean accessions were identified which cook in less than 27 min across 2 years, where the average cooking time was 37 min. One accession, ADP0367 cooked nearly 20 min faster than average. Four of these five accessions showed close phylogenetic relationship based on a NJ tree developed with ~5000 SNP markers, suggesting a potentially similar underlying genetic mechanism. GWAS revealed regions on chromosomes Pv02, Pv03, and Pv06 associated with cooking time. Vis/NIR scanning of raw seed explained 68 % of the phenotypic variation for cooking time, suggesting with additional experimentation, it may be possible to use this spectroscopy method to non-destructively identify fast cooking lines as part of a breeding program.

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“…While this continues to be true in many developing countries, in other countries, such as the United States and Canada, pulse consumption has been displaced with animal products, oil seed legumes such as soy (protein isolate), and peanuts. Consequently, while the FAO recommends the consumption of cereal grains to pulses in a ratio of 2:1 (food servings), the current pattern of consumption globally is 8:1 [7]. Interestingly, it has been shown in both the United States and Canada that individuals whose consumption of pulses is high (highest quartile of dietary intake) meet recommended levels of dietary fiber intake in comparison to non-pulse consumers who eat the same daily number of servings of cereal grains [8,9].…”

Section: Introductionmentioning

confidence: 99%

Dietary Fiber Analysis of Four Pulses Using AOAC 2011.25: Implications for Human Health

et al. 2016

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Chickpeas, common beans, dry peas, and lentils are pulse crops that have been a cornerstone of the human diet since the inception of agriculture. However, the displacement of pulses from the diet by low fiber protein alternatives has resulted in a pervasive deficiency referred to as the dietary fiber gap. Using an analytical method American Association of Analytical Chemists (AOAC) 2011.25 that conforms to the Codex Alimentarius Commission consensus definition for dietary fiber, the fiber content of these pulse crops was evaluated in seed types used for commercial production. These pulse crops have 2 to 3 times more fiber per 100 g edible portion than other dietary staples. Moreover, there is marked variation in fiber content among cultivars of the same crop. We conclude that pulse crop consumption should be emphasized in efforts to close the dietary fiber gap. The substantial differences in fiber content among currently available cultivars within a crop can be used to further improve gains in fiber intake without the need to change dietary habits. This provides a rationale for cultivar-based food labeling.

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Research needs to up-grade the nutritional quality of common beans (Phaseolus vulgaris)

Cited by 25 publications

References 11 publications

Seed quality and nutritional goals in pea, lentil, faba bean and chickpea breeding

Seed quality and nutritional goals in pea, lentil, faba bean and chickpea breeding

Genetic diversity and genome-wide association analysis of cooking time in dry bean (Phaseolus vulgaris L.)

Dietary Fiber Analysis of Four Pulses Using AOAC 2011.25: Implications for Human Health

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