Physico-chemical and nutritional characterization of Phaseolus vulgaris L. germplasm

Abstract

Background: Beans constitute one of the most important grain legume species from the socioeconomic point of view, playing an essential role in a sustainable agriculture and food safety and nutrition. In fact, beans contain a rich diversity in nutrients, highlighting their high protein, starch and fiber content. Canary Islands have a considerable diversity of beans, including three of the five cultivated species of Phaseolus: P. coccineus, P. lunatus and P. vulgaris, the latter being the most cultivated. Methods: Proximate composition, total phenolics, pH, acidity, minerals and trace elements were determined in 23 common bean accessions (P. vulgaris) in order to find out their nutritional potential and promote their cultivation. Result: Parameters found fell well into the ranges of the data described in the literature for beans. The consumption of beans contributes remarkedly to the daily intake of protein (although is deficient in sulfur amino-acids), fiber, phenolic compounds, minerals such as Mg and K and trace elements as Fe (although with low bioavailability), Cu and Mn. Phenolic compounds in beans increases when pH decreased and acidity increased. Protein content was positively correlated with trace elements content, except Se. Color of the seed influenced on content protein, starch, fiber, P, K, Mg, Fe, Cu and Zn, while shape only affected on starch, fiber, P and K.