Effects of Cultivar, Growing Location, and Year on Physicochemical and Cooking Characteristics of Dry Beans (Phaseolus vulgaris)

The effects of cultivar, growing location, and year on physicochemical and cooking characteristics of beans (Phaseolus vulgaris) were investigated, and the relationship between these characteristics was determined. Twenty dry bean cultivars and breeding lines were grown at two different locations for two consecutive years (2013 and 2014) in southern Manitoba, Canada. Results indicated that cultivar, growing location, and year had significant effects on seed weight, water hydration capacity, and cooking time of beans. Significant cultivar, location, and year variations in protein, starch, and phytic acid contents in beans were observed. Most of the traits were also significantly affected by the interactions of cultivar × location, cultivar × year, and location × year. Seed weight was negatively correlated with crude protein and ash contents but positively correlated with starch content. Cooking time was negatively correlated with protein, ash, and phytic acid contents but positively correlated with firmnes...

[1]  D. Hatcher,et al.  Effect of cultivar and environment on physicochemical and cooking characteristics of field pea (Pisum sativum) , 2010 .

[2]  D. Hatcher,et al.  Effect of variety and processing on nutrients and certain anti-nutrients in field peas (Pisum sativum) , 2008 .

[3]  K. Grigorakis,et al.  Differences in chemical composition of field pea (Pisum sativum) cultivars: Effects of cultivation area and year , 2007 .

[4]  K. Grigorakis,et al.  Effects of cultivation area and year on proximate composition and antinutrients in three different kabuli-type chickpea (Cicer arientinum) varieties , 2006 .

[5]  Ning Wang,et al.  Determination of cooking times of pulses using an automated Mattson cooker apparatus , 2005 .

[6]  Ning Wang,et al.  Effect of variety and crude protein content on nutrients and certain antinutrients in field peas (Pisum sativum) , 2004 .

[7]  W. Eppendorfer,et al.  Amino acid composition as a function of total-N in pea seeds grown on two soils with P and K additions , 1974, Plant and Soil.

[8]  L. Malcolmson,et al.  Relationship between physicochemical and cooking properties, and effects of cooking on antinutrients, of yellow field peas (Pisum sativum) , 2003 .

[9]  J. Frías,et al.  Assessment of nutritional compounds and antinutritional factors in pea (Pisum sativum) seeds , 2003 .

[10]  U. Singh,et al.  Effect of genotype and pretreatment of field peas (Pisum sativum) on their dehulling and cooking quality , 1998 .

[11]  M. Lewis,et al.  Effect of processing methods on nutrients and anti-nutritional factors in cowpea , 1997 .

[12]  I. Konopka,et al.  Composition and some physical properties of different pea cultivars , 1996 .

[13]  E. E. Babiker,et al.  Effect of nitrogen fixation, nitrogen fertilization and viral infection on yield, tannin and protein contents and in vitro protein digestibility of faba bean , 1995, Plant foods for human nutrition.

[14]  N. Khetarpaul,et al.  Variability in physico-chemical properties and nutrient composition of different pea cultivars , 1993 .

[15]  G. H. Gubbels,et al.  Effect of seed quality on cooking quality and yield of a subsequent crop of field pea , 1991 .

[16]  S. McCurdy,et al.  Pea proteins: A review of chemistry, technology of production, and utilization , 1991 .

[17]  P. C. Williams,et al.  Influence of growing season, location and planting time on some quality parameters of kabuli chickpea. , 1990 .

[18]  A. Slinkard,et al.  Relationship Between Phytic Acid and Cooking Quality in Lentil , 1989 .

[19]  D. N. Roy,et al.  Lectins, trypsin inhibitors, BOAA and tannins in legumes and cereals and the effects of processing , 1989 .

[20]  P. C. Williams,et al.  INFLUENCE OF PRETREATMENT ON COOKING QUALITY PARAMETERS OF DRY FOOD LEGUMES , 1988 .

[21]  M. Pierson,et al.  Removal of Phytate from Great Northern Beans (Phaseolus vulgaris L.) and Its Combined Density Fraction , 1988 .

[22]  M. Cheryan,et al.  Water uptake during cooking of dry beans (Phaseolus vulgaris L.) , 1986 .

[23]  J. Aguilera,et al.  A REVIEW OF TEXTURAL DEFECTS IN COOKED RECONSTITUTED LEGUMES —THE INFLUENCE OF STRUCTURE AND COMPOSITION , 1985 .

[24]  Randhir Singh,et al.  Effect of processing on flatus-producing factors in legumes , 1985 .

[25]  G. H. Gubbels,et al.  COOKING QUALITY OF FIELD PEA MATURED UNDER VARIOUS ENVIRONMENTAL CONDITIONS , 1985 .

[26]  M. Bourne,et al.  Relationships Between the Hard-to-Cook Phenomenon in Red Kidney Beans and Water Absorption, Puncture Force, Pectin, Phytic Acid, and Minerals , 1984 .

[27]  Rl Davies.  Field peas (Pisum sativum) as a feed for growing and finishing pigs. 1. Nutrient levels in commercial crops , 1984 .

[28]  P. C. Williams,et al.  Relationship between cooking time and some physical characteristics in chickpeas (Cicer arietinum L.) , 1983 .

[29]  S. Mackenzie,et al.  Composition of peas (Pisum sativum) varying widely in protein content , 1982 .

[30]  A. Walker,et al.  Effect of processing including domestic cooking on nutritional quality of legumes , 1982, Proceedings of the Nutrition Society.

[31]  J. Vose,et al.  Carbohydrate and protein accumulation in the developing field pea seed. , 1980 .

[32]  M. Latta,et al.  A simple and rapid colorimetric method for phytate determination , 1980 .

[33]  P. Voisey,et al.  EFFECT OF STORAGE TIME AND CONDITIONS ON THE HARD-TO-COOK DEFECT IN COWPEAS (Vigna unguiculata) , 1979 .

[34]  D. Stanley,et al.  Textural implications of the microstructure of legumes , 1979 .

[35]  P. Markakis,et al.  Phytic acid and other phosphorus compounds of beans (Phaseolus vulgaris L.) , 1975 .

[36]  C. G. Youngs,et al.  EFFECTS OF NITROGEN AND MOISTURE ON YIELD AND PROTEIN IN FIELD PEAS , 1974 .