Valor nutritivo de la Nuña, frijol reventador

Beem, Janny van; Kornegay, Julia L.; Lareo, Leonardo

doi:10.1007/bf02930631

Cited by 9 publications

(17 citation statements)

References 12 publications

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“…Th e unique characteristics of nuña popping bean give it potential as a snack food in the United States. Th e protein level of nuña beans found in previous studies is similar to the range observed in other market classes of Phaseolus vulgaris (van Beem et al, 1992). Th us, as a snack food, nuña bean would provide protein that is not found in many snack foods.…”

Section: Popping Frequency Location Mean* Fort Collinssupporting

confidence: 84%

Popping and Yield Characteristics of Nuña Bean Lines Developed for Temperate Climates

et al. 2012

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Nuña bean is a special market class of common bean (Phaseolus vulgaris L.) indigenous to the Andean mountains of Ecuador, Peru, and Bolivia. Nuña bean is oft en referred to as "popping" or "pop" beans because the seed expands rapidly when heated in oil. South American nuña bean cultivars are not adapted to production in the United States because they are photoperiod sensitive and have an aggressive climbing, indeterminate growth habit. Th e popping characteristic from nuña bean was successfully introgressed into 10 dry bean lines with determinate growth habit and adaptation to the temperate climates of North America. Th e objective of this research was to evaluate the nuña breeding lines for yield, popping ability, and seed size at three locations in Colorado. Two lines, CO49956 and CO49957, had the highest popping frequency (70 and 68%, respectively) among the lines tested. Mean seed yield among lines varied from 1321 to 1794 kg ha -1 and mean seed size varied from 34 to 44 g 100 seeds -1 . All lines had determinate growth habit with Type I architecture. Our fi ndings indicate that four of the lines, CO49956, CO49957, CO50004, and CO49991, were the most productive and had the highest popping frequency. Nuña popping bean has potential for commercial on-farm production in suitable temperate locations and as a commercial product to the American consumer.

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Section: Popping Frequency Location Mean* Fort Collinssupporting

confidence: 84%

Popping and Yield Characteristics of Nuña Bean Lines Developed for Temperate Climates

et al. 2012

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“…Lectins and other anti-nutritional compounds were higher in raw and boiled nuña samples than in toasted nuñas, while tannin levels did not change from raw to toasted treatments. Overall in-vitro digestibility was slightly lower for toasted nuñas than boiled dry bean [ 11 ]. Taken together, the nutritional features of toasted nuña beans make them a healthy snack, although commercial production would require the genetic improvement of other agronomic traits, particularly the day-length sensitivity that has likely restricted production and commercialization of nuña beans in temperate regions [ 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Marker-based linkage map of Andean common bean (Phaseolus vulgarisL.) and mapping of QTLs underlying popping ability traits

et al. 2012

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BackgroundNuña bean is a type of ancient common bean (Phaseolus vulgaris L.) native to the Andean region of South America, whose seeds possess the unusual property of popping. The nutritional features of popped seeds make them a healthy low fat and high protein snack. However, flowering of nuña bean only takes place under short-day photoperiod conditions, which means a difficulty to extend production to areas where such conditions do not prevail. Therefore, breeding programs of adaptation traits will facilitate the diversification of the bean crops and the development of new varieties with enhanced healthy properties. Although the popping trait has been profusely studied in maize (popcorn), little is known about the biology and genetic basis of the popping ability in common bean. To obtain insights into the genetics of popping ability related traits of nuña bean, a comprehensive quantitative trait loci (QTL) analysis was performed to detect single-locus and epistatic QTLs responsible for the phenotypic variance observed in these traits.ResultsA mapping population of 185 recombinant inbred lines (RILs) derived from a cross between two Andean common bean genotypes was evaluated for three popping related traits, popping dimension index (PDI), expansion coefficient (EC), and percentage of unpopped seeds (PUS), in five different environmental conditions. The genetic map constructed included 193 loci across 12 linkage groups (LGs), covering a genetic distance of 822.1 cM, with an average of 4.3 cM per marker. Individual and multi-environment QTL analyses detected a total of nineteen single-locus QTLs, highlighting among them the co-localized QTLs for the three popping ability traits placed on LGs 3, 5, 6, and 7, which together explained 24.9, 14.5, and 25.3% of the phenotypic variance for PDI, EC, and PUS, respectively. Interestingly, epistatic interactions among QTLs have been detected, which could have a key role in the genetic control of popping.ConclusionsThe QTLs here reported constitute useful tools for marker assisted selection breeding programs aimed at improving nuña bean cultivars, as well as for extending our knowledge of the genetic determinants and genotype x environment interaction involved in the popping ability traits of this bean crop.

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Section: Introductionmentioning

confidence: 99%

“…One cultivar of the common bean (Phaseolus vulgaris L.), native to the central Andes of Peru, is known as the ñuña, numia, or Andean popping bean (ÑB) (3)(4)(5)(6)(7)(8). The ÑB is similar to other beans in size (0.5 to 1 g) and morphology (3,4,9). However, instead of being boiled before human consumption, ÑB is toasted, fried, parched, or microwaved in a similar manner to popcorn, which causes the seed coat to burst and the cotyledons to enlarge (5,10,11).…”

Section: Introductionmentioning

confidence: 99%

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PHYSICOCHEMICAL CHARACTERIZATION OF ÑUÑA (Andean popping) BEAN PROTEIN EXTRACT

Vargas-Salazar¹,

Wilkinson²,

Urquiaga-Zavaleta³

et al. 2020

Vitae

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Background: Although legume protein extracts are useful in food preparation and processing as foam stabilizers and as viscosity, palatability and nutrition enhancers, many legume proteins from South America have not been characterized extensively. One such legume is the ñuña bean (Phaseolus vulgaris L.), which is cooked using dry heat until the cotyledons rapidly expand with a pop. The bean is widely cultivated in the Andes, but almost unknown elsewhere. Objective & Methods: In this study, we characterized ten functional properties of a ñuña protein extract using standard food analysis methods. Results: The extract was similar to other legume protein extracts for many properties (amino acid profile, proximate analysis, yield, water absorption, color, isoelectric point, and thermogravimetric analysis). The electrophoretic analysis revealed that the sample was nearly pure phaseolin. Additionally, the ability to form foam and increase solution viscosity were comparatively low when contrasted to other extracts. Conclusion: These properties make ñuña protein extract useful as a nearly pure phaseolin nutrition enhancer in beverages where foaming and high viscosity are undesirable, such as in fortified beverages, drinkable yogurts, or protein supplements. The extract may also have relevance as a weight-loss supplement. Therefore, we expect that incorporating ñuña protein in processed foods would be a straightforward process.

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Valor nutritivo de la Nuña, frijol reventador

Cited by 9 publications

References 12 publications

Popping and Yield Characteristics of Nuña Bean Lines Developed for Temperate Climates

Popping and Yield Characteristics of Nuña Bean Lines Developed for Temperate Climates

Marker-based linkage map of Andean common bean (Phaseolus vulgarisL.) and mapping of QTLs underlying popping ability traits

PHYSICOCHEMICAL CHARACTERIZATION OF ÑUÑA (Andean popping) BEAN PROTEIN EXTRACT

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