Chemical and nutritional characterization of bean genotypes (<i>Phaseolus vulgaris</i> L.)

Julliane Destro de Lima; Wesley Ribeiro Rivadavea; Sydney Antonio Frehner Kavalco; Affonso Celso Gonçalves Junior; Ana Daniela Lopes; Glacy Jaqueline da Silva; Julliane Destro de Lima; Wesley Ribeiro Rivadavea; Sydney Antonio Frehner Kavalco; Affonso Celso Gonçalves Junior; Ana Daniela Lopes; Glacy Jaqueline da Silva

doi:10.3934/agrfood.2021056

AIMS Agriculture and Food

2021, Volume 6, Issue 4: 932-944. doi: 10.3934/agrfood.2021056

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Research article Topical Sections

Chemical and nutritional characterization of bean genotypes (Phaseolus vulgaris L.)

1.
Molecular Biology Laboratory, Biotechnology department, Paranaense University, Umuarama, PR, Brazil
2.
Agricultural Research and Rural Extension Company of Santa Catarina (EPAGRI), Chapecó, SC, Brazil
3.
Center for Agricultural Sciences—State University of West Paraná (UNIOESTE), Marechal Candido Rondon, PR, Brazil

Received: 11 July 2021 Accepted: 20 October 2021 Published: 11 November 2021

Beans (Phaseolus vulgaris L.) are the most important legume for human consumption, and have essential nutrients for physiological processes. As examples, we can mention Fe and Zn. As a strategy to increase these nutrients in the population's diet, beans stand out as a potential candidate, as it already has high levels of these minerals compared to other foods. The objective of this study was to evaluate 14 bean genotypes from the EPAGRI Bean Genetic Improvement Program, Brazil, regarding Fe and Zn content, availability of Fe and Zn in vitro, amount of phytic acid, tannins, proteins, and moisture. The results showed a high positive correlation between the total amount of Zn with bioavailable Zn; the total amount of Fe, and the total amount of Zn; and the total amount of bioavailable Fe with Zn. Furthermore, there were statistically significant differences for all characteristics evaluated, showing an interesting variability that can be considered for future crosses aiming at nutritional quality.
- Fe,
- mineral availability,
- nutrition content,
- Zn,
- breeding
Citation: Julliane Destro de Lima, Wesley Ribeiro Rivadavea, Sydney Antonio Frehner Kavalco, Affonso Celso Gonçalves Junior, Ana Daniela Lopes, Glacy Jaqueline da Silva. Chemical and nutritional characterization of bean genotypes (Phaseolus vulgaris L.)[J]. AIMS Agriculture and Food, 2021, 6(4): 932-944. doi: 10.3934/agrfood.2021056

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Abstract

Beans (Phaseolus vulgaris L.) are the most important legume for human consumption, and have essential nutrients for physiological processes. As examples, we can mention Fe and Zn. As a strategy to increase these nutrients in the population's diet, beans stand out as a potential candidate, as it already has high levels of these minerals compared to other foods. The objective of this study was to evaluate 14 bean genotypes from the EPAGRI Bean Genetic Improvement Program, Brazil, regarding Fe and Zn content, availability of Fe and Zn in vitro, amount of phytic acid, tannins, proteins, and moisture. The results showed a high positive correlation between the total amount of Zn with bioavailable Zn; the total amount of Fe, and the total amount of Zn; and the total amount of bioavailable Fe with Zn. Furthermore, there were statistically significant differences for all characteristics evaluated, showing an interesting variability that can be considered for future crosses aiming at nutritional quality.

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