scholarly journals The Fast Cooking and Enhanced Iron Bioavailability Properties of the Manteca Yellow Bean (Phaseolus vulgaris L.)

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1609 ◽  
Author(s):  
Jason Wiesinger ◽  
Karen Cichy ◽  
Elad Tako ◽  
Raymond Glahn
Keyword(s):  
Phaseolus Vulgaris ◽  
In Vitro Digestion ◽  
Cooking Time ◽  
Iron Bioavailability ◽  
Sub Saharan Africa ◽  
Human Consumption ◽  
Dry Beans ◽  
Phaseolus Vulgaris L ◽  
Cooking Properties

The common dry bean (Phaseolus vulgaris L.) is a nutrient-dense pulse crop that is produced globally for direct human consumption and is an important source of protein and micronutrients for millions of people across Latin America, the Caribbean and Sub-Saharan Africa. Dry beans require large amounts of heat energy and time to cook, which can deter consumers worldwide from using beans. In regions where consumers rely on expensive fuelwood for food preparation, the yellow bean is often marketed as fast cooking. This study evaluated the cooking time and health benefits of five major market classes within the yellow bean seed type (Amarillo, Canary, Manteca, Mayocoba, Njano) over two field seasons. This study shows how the Manteca yellow bean possesses a fast cooking phenotype, which could serve as genetic resource for introducing fast cooking properties into a new generation of dry beans with cooking times <20 min when pre-soaked and <80 min unsoaked. Mineral analysis revealed fast cooking yellow beans have high iron retention (>80%) after boiling. An in vitro digestion/Caco-2 cell culture bioassay revealed a strong negative association between cooking time and iron bioavailability in yellow beans with r values = −0.76 when pre-soaked and −0.64 when unsoaked across the two field seasons. When either pre-soaked or left unsoaked, the highest iron bioavailability scores were measured in the fast cooking Manteca genotypes providing evidence that this yellow market class is worthy of germplasm enhancement through the added benefit of improved iron quality after cooking.

scholarly journals The Fast Cooking and Enhanced Iron Bioavailability Properties of the Manteca Yellow Bean (Phaseolus vulgaris L.)

2018 ◽  
Author(s):  
Jason Wiesinger ◽  
Karen Cichy ◽  
Elad Tako ◽  
Raymond Glahn
Keyword(s):  
Phaseolus Vulgaris ◽  
In Vitro Digestion ◽  
Cooking Time ◽  
Iron Bioavailability ◽  
Sub Saharan Africa ◽  
Human Consumption ◽  
Phaseolus Vulgaris L ◽  
Cooking Properties ◽  
Market Class

The common dry bean (Phaseolus vulgaris L.) is a nutrient dense food produced globally as a major pulse crop for direct human consumption, and is an important source of protein and micronutrients for hundreds of millions of people across Latin America, the Caribbean and Sub-Saharan Africa. Beans require large amounts of heat energy and time to cook, deterring consumers worldwide from purchasing beans. In regions where consumers rely on expensive fuelwood for food preparation, the yellow bean is often marketed as fast cooking. A Yellow Bean Panel (YBP) was assembled to explore the cooking time and health benefits of the five major seed types within the yellow bean market class (Amarillo, Canary, Manteca, Mayocoba, Njano) over two field seasons. This study shows how the Manteca yellow bean possess a fast cooking phenotype, which could serve a genetic resource for introducing fast cooking properties into a new generation of dry beans with cooking times &lt; 20 minutes when pre-soaked and &lt; 80 minutes unsoaked. Nutritional evaluation revealed fast cooking yellow beans have high iron retention (&gt;80%) after boiling. An in vitro digestion/Caco-2 cell culture bioassay revealed a strong negative association between cooking time and iron bioavailability in the YBP (r values &gt; -0.73). When either pre-soaked or left unsoaked the highest iron bioavailability scores were measured in the fast cooking Manteca genotypes providing evidence that this yellow market class is worthy of germplasm enhancement through the added benefit of improved iron quality after cooking.

scholarly journals A Combined In Vitro (Caco-2 Cell) and In Vivo (Gallus gallus) Assessment Reveals the Iron Benefits of Consuming the Fast Cooking Manteca Yellow Bean (Phaseolus vulgaris L.) (P10-114-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Jason Wiesinger ◽  
Raymond Glahn ◽  
Karen Cichy ◽  
Nikolai Kolba ◽  
Jon Hart ◽  
...  
Keyword(s):  
Latin America ◽  
Phaseolus Vulgaris ◽  
In Vitro Digestion ◽  
Gallus Gallus ◽  
Iron Bioavailability ◽  
Phaseolus Vulgaris L ◽  
Funding Sources ◽  
Total Body

Abstract Objectives The common dry bean (Phaseolus vulgaris L.) is a globally produced pulse crop and an important source of protein and micronutrients for millions of people across Latin America and Africa. In these regions, energy for cooking is expensive or scarce and long cooking times deter consumers from purchasing beans. In addition, many of the preferred black and red seed types have phytate and polyphenols that limit the absorption of trace minerals. Yellow beans are unique because their seed coats are rich in kaempferol 3-glucoside, a recently discovered promoter of iron absorption. Several market classes of yellow beans are sold throughout Latin America and Africa, where they are marketed at premium prices for their fast cooking tendencies. Exploring the yellow bean's unique heritage to develop new fast cooking varieties that deliver more absorbable iron would be useful for regions where inhabitants have limited access to fuelwood for cooking. This study compared the iron bioavailability of three fast cooking yellow beans from Africa with contrasting seed coat colors (Manteca, Amarillo, Njano) to slower cooking white and red kidney commercial varieties from North America (Table 1). Methods Cooked beans were formulated into diets with the complementary food crops of potato, rice and cabbage. Iron bioavailability was measured as ferritin formation in an in vitro digestion Caco-2 bioassay and the ability to maintain total body iron hemoglobin (Hb-Fe) during a 6 week in vivo (Gallus gallus) feeding trial. Results Animals fed yellow bean diets had faster growth rates, accumulated more dietary iron and had higher Hb-Fe than animals fed either kidney bean diet (Figure 1). In contrast to yellow beans, the kidney beans had almost no kaempferol 3-glucoside (Table 2). When compared to the other four bean based diets, the fast cooking Manteca yellow bean diet had the highest Caco-2 ferritin formation in vitro (Table 3) and delivered the largest increase in Hb-Fe in vivo (Figure 1). Conclusions Through the added benefit of fast preparation times and improved iron quality after cooking, this study provides evidence that the Manteca market class is worthy of germplasm enhancement as a new convenience food to help alleviate trace mineral deficiencies in regions where beans are widely accepted as a dietary staple. Funding Sources USDA-NIFA. Supporting Tables, Images and/or Graphs

scholarly journals The role of genotype and production environment in determining the cooking time of dry beans ( Phaseolus vulgaris L.)

2019 ◽  
Vol 1 (1) ◽  
Author(s):  
Karen A. Cichy ◽  
Jason A. Wiesinger ◽  
Matthew Berry ◽  
Susan Nchimbi‐Msolla ◽  
Deidre Fourie ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Cooking Time ◽  
Production Environment ◽  
Dry Beans ◽  
Phaseolus Vulgaris L

scholarly journals New Insights in the Quality of Phaseolus vulgaris L.: Nutritional Value, Functional Properties and Development of Innovative Tools for Their Assessment

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 25
Author(s):  
Bruna Carbas ◽  
Nelson Machado ◽  
Carla Brites ◽  
Eduardo A.S. Rosa ◽  
Ana I.R.N.A. Barros
Keyword(s):  
Antioxidant Activity ◽  
Phaseolus Vulgaris ◽  
Food Products ◽  
Added Value ◽  
Grain Legume ◽  
Human Consumption ◽  
Phaseolus Vulgaris L ◽  
Functional Value ◽  
In Vitro Antioxidant Activity

Common beans (Phaseolus vulgaris L.) globally represent the most consumed and produced grain legume for direct human consumption, due to their rich nutritional and functional value. Concomitantly, innovative methodologies and approaches have been developed, which improves the quality evaluation of food products, in order to replace conventional analysis, reduce the use of chemicals, save time, and minimize sample handling. The main objectives of this work are the characterization of beans and the study of their uses in the enrichment of food products, with added value for the agrifood chain. Linked to this objective is also envisaged the development of new methods, for the determination of relevant compounds present in bean cultivars, using Fourier Transform Infrared Spectroscopy (FTIR), through the multivariate analysis. Navy, black, and pink eyed cultivars are the most promising protein and amino acid sources, which can be used for nutritional enrichment. Red kidney and arikara yellow cultivars offer the best functional proprieties due to their higher phytochemical composition, in vitro antioxidant activity, and individual phenolic compounds. We also found that the FTIR techniques are suitable for the evaluation of an array of relevant macro compounds, as well as compounds present in low concentrations. In conclusion, the results of this work state a progress in the knowledge of the nutrients, phytochemicals, and in vitro antioxidant activity of each cultivar and their potential for food applications, besides proofing the suitability of the innovative and eco-friendly FTIR methodology as a routine method in laboratories and food industry.

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