Common beans variability on physical, canning quality, nutritional, mineral, and phytate contents

Abstract

Common beans are nutrient-rich crops, an important source of protein, micro minerals (Fe and Zn), and vitamins. Varieties of beans have been releasing by the Ethiopian Institute of Agricultural Research, but for some varieties, a comprehensive nutritional content was not studied. Therefore, the study aims to identify varieties having a better nutritional quality and canning quality, besides research has to be done for profiling. Results of the present finding revealed that significant differences were observed at P ≤ 0.05 for all analyzed parameters. The seed weight/100 seed, cooking time, and percent of non-soakers were varied respectively from 17.18–53.17 g/100 seed, 30.0–51.33 min, and 0.0–4.00%, meanwhile percentage washed drained weight and hydration coefficient value was found to be 60.06–64.47%, and 1.25–1.68. Visual appearance quality parameters; starchiness, clumping, and splitting degree were also enclosed and significant differences were observed. Proximate compositions such as fiber, ash, and protein contents were covered from 4.07–7.33, 3.62–4.60 and 17.96–25.73%, respectively. Iron and Zinc values also found in the array of 0.02−36.6 and 0.49−5.45 as measured by mg/100 g, and phytate value was found to be 8.1–23. 59 mg/g. According to this research finding PAN-182, G-4445, and Roba bean varieties were found best for canning purpose and nutritional quality. Therefore, selected bean varieties should be considered for developing bean-based protein and micronutrient-rich food, canning industry, and bean breeders.

Keywords

• canning quality
• micronutrient
• proximate composition
• phytate
• physicochemical value