Ra Ximhai (Aug 2009)
AGRICULTURAL PRACTICES, MORPHOLOGIC, PROTEINIC AND CULINARY DESCRIPTION OF THE GRAIN OF BEAN CULTIVARS SOWED IN THE REGION OF TLATZALA, GUERRERO
Abstract
The research had for object describe the productive process of the of bean culture in the community of Tlatzala, Guerrero and the species diversity by means of the morphologic characteristics of the grain, protein content and the culinary quality. 30 questionnaires were applied to bean producers and 20 varieties of bean were collected from which the morphologic characters of the grain, protein content and the culinary characters were obtained. The production cycle of bean initiates in May and finishes in October. The technology used is traditional, characterized by the use of the yoke in the labors of the culture that demands workforce to realize the activities of manual form. The biological cycle of the varieties begins in June, the variation at time is determinated for the cultivated genotype. The determinate or indeterminate bush beans are predominant (65 %). The sowing systems are intercalated (50 %) and associated with maize (30 %) and monoculture (20 %). The varieties Rojito and Blanco have special uses, the first one has the attribute of being consumed as green-bean all the year around and the second one is used to prepare the dish called Chile-ajo. The Black beans were the most frequent (45 %) followed by the Red beans (35 %) and the least frequent were the Striped one (5 %) and Muddy-like (5 %). The kidney shape of grain was the most abundant (85 %) and the oval one was the least frequent (5 %). The grain weight changed from 14.4 up to 38.5 g. The sizes of grains founded were medium (50 %) and small (50 %). The protein content registered was: White beans 24.68 %, Red bean 24.64 %, Black beans 23.5 % and Striped beans of guide 22.27 %. The Rojito Enano had the major protein content (27.6 %). The cooking times were: Red beans 73 minutes, Striped of guide bean 65.5, Blacks bean 64.6 and Whites bean 59. The Black bean Enano-1 used less time (54 minutes). The Striped of guide bean registered the major amount of solid (0.32 %), followed by the Black beans (0.25 %), Red beans (0.24 %) and Whites beans (0.07 %). The Blanco Mediano-2 beans registered the minor amount of solids (0.06 %). The major water absorption capacity was founded in the Striped of guide bean (122.5 %), followed the Red beans (108.1 %), Blacks beans (99.3 %) and the Whites beans (95.4 %).
