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Nutrient Composition, Protein Quality, and Sensory Properties of Thirty‐Six Cultivars of Dry Beans ( Phaseolus vulgaris L.)
Author(s) -
KOEHLER H. H.,
CHANG CH'IUNGHSIA,
SCHEIER GENEVIEVE,
BURKE D. W.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14076.x
Subject(s) - phaseolus , food science , riboflavin , cultivar , flavor , protein quality , nutrient , phosphorus , casein , potassium , chemistry , biology , botany , organic chemistry
Thirty‐six cultivars representing eight types of dry beans ( Phaseolus vulgaris L) were analyzed chemically for content of moisture, fat, ash, total nitrogen, iron, zinc, calcium, magnesium, potassium, phosphorus, thiamin, riboflavin, and amino acids. Protein quality was evaluated using Tetrahymena pyriformis W. Cooked beans were subjected to sensory evaluation and shear‐force measurement. Nutrient concentrations were similar to values reported by earlier investigators. Protein quality ranged from 60% (Red Kidneys) to 90% (Pintos) that of casein. Pintos Nodak and Fiesta and Hyden Navy beans were most acceptable in flavor and texture; Bonus Small White was least acceptable. Cooperation between bean breeders and nutritionists will enable early screening of segregating hybrid populations for desirable nutritional and sensory qualities.