Chemical and nutritional characterization of bean genotypes (Phaseolus vulgaris L.)

Abstract

<abstract> <p>Beans (<italic>Phaseolus vulgaris</italic> L.) are the most important legume for human consumption, and have essential nutrients for physiological processes. As examples, we can mention Fe and Zn. As a strategy to increase these nutrients in the population's diet, beans stand out as a potential candidate, as it already has high levels of these minerals compared to other foods. The objective of this study was to evaluate 14 bean genotypes from the EPAGRI Bean Genetic Improvement Program, Brazil, regarding Fe and Zn content, availability of Fe and Zn in vitro, amount of phytic acid, tannins, proteins, and moisture. The results showed a high positive correlation between the total amount of Zn with bioavailable Zn; the total amount of Fe, and the total amount of Zn; and the total amount of bioavailable Fe with Zn. Furthermore, there were statistically significant differences for all characteristics evaluated, showing an interesting variability that can be considered for future crosses aiming at nutritional quality.</p> </abstract>