Investigation of Quality and Cooking Traits Diversity in a Global Common Bean Germplasm
DOI:
https://doi.org/10.12974/2311-858X.2020.08.3Keywords:
Phaseolus vulgaris, Starch, Hydration capacity, Swelling capacity, Cooking time.Abstract
Common bean is a nutrient?dense food legume serving a source of food for millions of people all over the world. Quality and cooking traits are considered important criteria for the success and appealability of any crop cultivars to the end-users. In this study, we aimed to explore the cooking and quality-related traits diversity in a world common bean germplasm originated from 10 countries of world. A good range of variations were observed for all studied traits and mean fat, starch and fiber contents were 1.65 %, 42.96% and 9.23%, respectively. Genotype-140 reflected higher swelling capacity, swelling index, hydration capacity, hydration index, seed density and lesser cooking time. Correlation analysis was performed and hydration capacity showed highly significant and positive correlation with hydration index, swelling capacity and swelling index. Principal component analysis (PCA) was performed and 1st five PCs accounted a total of 78.14% variations. Biplot analysis resulted a total of 51.01% variations and studied germplasm was divided on the basis of cooking and quality traits. Constellation plot divided the studied germplasm into two main clustered A and B on the basis of moisture, swelling capacity, seed density and cooking time. Genotype-39 and genotype-20 were found distant for fat contents, while genotype-24 and genotype-120 for starch contents. Therefore, these genotypes are recommended as parents for common bean breeding regarding fat and starch contents. Moreover, genotype-140 showed minimum cooking time, it should be also used as a candidate parent to develop common bean cultivars requiring lesser cooking time to save time and energy. We believe that results presented herein will be very helpful for common bean breeding community interested in quality and cooking traits.
References
Khush GS, Lee S, Cho JI, Jeon JS. Biofortification of crops for reducing malnutrition. Plant Biotechnol Rep. 2012; 6(3): 195-202. https://doi.org/10.1007/s11816-012-0216-5
Tilman D, Balzer C, Hill J, Befort BL. Global food demand and the sustainable intensification of agriculture. PNAS. 2011. 108(50): 20260-4. https://doi.org/10.1073/pnas.1116437108
Jensen ES, Peoples MB, Boddey RM, Gresshoff PM, Hauggaard-Nielsen H, Alves BJ, Morrison MJ. Legumes for mitigation of climate change and the provision of feedstock for biofuels and biorefineries. A review. Agron Sustain Dev. 2012; 32(2): 329-64. https://doi.org/10.1007/s13593-011-0056-7
Furst T, Connors M, Bisogni CA, Sobal J, Falk LW. Food choice: a conceptual model of the process. Appetite. 1996; 26(3): 247-66. https://doi.org/10.1006/appe.1996.0019
Petry, N.; Boy, E.; Wirth, J.; Hurrell, R. The potential of the common bean (Phaseolus vulgaris) as a vehicle for iron biofortification. Nutrients. 2015; 7: 1144-1173. https://doi.org/10.3390/nu7021144
Akibode CS, Maredia MK. Global and regional trends in production, trade and consumption of food legume crops. 2012.
Celmeli T, Sari H, Canci H, Sari D, Adak A, Eker T, Toker C. The nutritional content of common bean (Phaseolus vulgaris L.) landraces in comparison to modern varieties. Agronomy 2018; 8: 166. https://doi.org/10.3390/agronomy8090166
Food and Agriculture Organization. FAO Statistical Yearbook. 2016. Available online: http://www.fao.org/docrep/017/i3138e/i3138e.pdf
Joshi PK, Rao PP. Global pulses scenario: status and outlook. Annals of the New York Academy of Sciences. 2017; 1392(1): 6-17. https://doi.org/10.1111/nyas.13298
Sparvoli F, Laureati M, Pilu R, Pagliarini E, Toschi I, Giuberti G, Fortunati P, Daminati MG, Cominelli E, Bollini R. Exploitation of common bean flours with low antinutrient content for making nutritionally enhanced biscuits. Frontiers in Plant Science. 2016; 27(7): 928. https://doi.org/10.3389/fpls.2016.00928
Nadeem MA, Karaköy T, Yeken MZ, Habyarimana E, Hatipoğlu R, Çiftçi V, Nawaz MA, Sönmez F, Shahid MQ, Yang SH, Chung G. Phenotypic characterization of 183 Turkish common bean accessions for agronomic, trading, and consumer-preferred plant characteristics for breeding purposes. Agronomy. 2020; 10(2): 272. https://doi.org/10.3390/agronomy10020272
Nadeem MA, Gündoğdu M, Ercişli S, Karaköy T, Saracoğlu O, Habyarimana E, Lin X, Hatipoğlu R, Nawaz MA, Sameeullah M, et al. Uncovering Phenotypic Diversity and DArTseq Marker Loci Associated with Antioxidant Activity in Common Bean. Genes 2020; 11: 36. https://doi.org/10.3390/genes11010036
Cichy KA, Wiesinger JA, Mendoza FA. Genetic diversity and genome-wide association analysis of cooking time in dry bean (Phaseolus vulgaris L.). Theoretical and applied genetics. 2015; 128(8): 1555-67. https://doi.org/10.1007/s00122-015-2531-z
Wani IA, Sogi DS, Wani AA, Gill BS. Physical and cooking characteristics of some Indian kidney bean (Phaseolus vulgaris L.) cultivars. Journal of the Saudi Society of Agricultural Sciences. 2017; 16(1): 7-15. https://doi.org/10.1016/j.jssas.2014.12.002
Wani IA, Sogi DS, Gill BS. Physical and cooking characteristics of black gram (P haseolusmungoo L.) cultivars grown in I ndia. International journal of food science & technology. 2013; 48(12): 2557-63. https://doi.org/10.1111/ijfs.12249
Adkins E, Tyler E, Wang J, Siriri D, Modi V. Field testing and survey evaluation of household biomass cookstoves in rural sub-Saharan Africa. Energy for sustainable development. 2010; 14(3): 172-85. https://doi.org/10.1016/j.esd.2010.07.003
Elia FM, Hosfield GL, Kelly JD, Uebersax MA. Genetic analysis and interrelationships between traits for cooking time, water absorption, and protein and tannin content of Andean dry beans. Journal of the American Society for Horticultural Science. 1997; 122(4): 512-8. https://doi.org/10.21273/JASHS.122.4.512
Jacinto‐Hernandez C, Azpiroz‐Rivero S, Acosta‐Gallegos JA, Hernandez‐Sanchez H, Bernal‐Lugo I. Genetic analysis and random amplified polymorphic DNA markers associated with cooking time in common bean. Crop science. 2003; 43(1): 329-32. https://doi.org/10.2135/cropsci2003.3290
Wiesinger JA, Cichy KA, Glahn RP, Grusak MA, Brick MA, Thompson HJ, Tako E. Demonstrating a nutritional advantage to the fast-cooking dry bean (Phaseolus vulgaris L.). Journal of agricultural and food chemistry. 2016; 64(45): 8592-603. https://doi.org/10.1021/acs.jafc.6b03100
Uzun B, Arslan C, Karhan M, Toker C. Fat and fatty acids of white lupin (Lupinusalbus L.) in comparison to sesame (SesamumindicumL.). Food Chemistry. 2007; 102(1): 45-9. https://doi.org/10.1016/j.foodchem.2006.03.059
Ovando-Martínez M, Bello-Pérez LA, Whitney K, Osorio-Díaz P, Simsek S. Starch characteristics of bean (Phaseolus vulgaris L.) grown in different localities. Carbohydrate polymers. 2011; 85(1): 54-64. https://doi.org/10.1016/j.carbpol.2011.01.043
Horwitz W. Official methods of analysis of AOAC International. Volume I, agricultural chemicals, contaminants, drugs/edited by William Horwitz. Gaithersburg (Maryland): AOAC International, 1997; 2010.
Association of Official Analytical Chemists - AOAC. (2005). Official methods of analysis of the Association Analytical Chemists (18th ed.). Maryland: AOAC.
Adebowale YA, Adeyemi A, Oshodi AA. Variability in the physicochemical, nutritional and antinutritional attributes of six Mucuna species. Food chemistry. 2005; 89(1): 37-48. https://doi.org/10.1016/j.foodchem.2004.01.084
Bishnoi S, Khetarpaul N. Variability in physico-chemical properties and nutrient composition of different pea cultivars. Food chemistry. 1993; 47(4): 371-3. https://doi.org/10.1016/0308-8146(93)90179-J
Brigide P, Canniatt-Brazaca SG, Silva MO. Nutritional characteristics of biofortified common beans. Food Science and Technology. 2014; 34(3): 493-500. https://doi.org/10.1590/1678-457x.6245
Barampama Z, Simard RE. Nutrient composition, protein quality and antinutritional factors of some varieties of dry beans (Phaseolus vulgaris) grown in Burundi. Food Chemistry. 1993; 47(2): 159-67. https://doi.org/10.1016/0308-8146(93)90238-B
Marquezi M, Gervin VM, Watanabe LB, Bassinello PZ, Amante ER. Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars. Brazilian Journal of Food Technology. 2016; 19. https://doi.org/10.1590/1981-6723.0516
Pujolà M, Farreras A, Casañas F. Protein and starch content of raw, soaked and cooked beans (Phaseolus vulgaris L.). Food Chemistry. 2007; 102(4): 1034-41. https://doi.org/10.1016/j.foodchem.2006.06.039
Chung HJ, Liu Q, Pauls KP, Fan MZ, Yada R. In vitro starch digestibility, expected glycemic index and some physicochemical properties of starch and flour from common bean (Phaseolus vulgaris L.) varieties grown in Canada. Food Research International. 2008; 41(9): 869-75. https://doi.org/10.1016/j.foodres.2008.03.013
Rezende AA, PACHECO MT, SILVA VS, FERREIRA TA. Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.). Food Science and Technology. 2018; 38(3): 421-7. https://doi.org/10.1590/1678-457x.05917
Saha S, Singh G, Mahajan V, Gupta HS. Variability of nutritional and cooking quality in bean (Phaseolus vulgaris L) as a function of genotype. Plant foods for human nutrition. 2009; 64(2): 174-80. https://doi.org/10.1007/s11130-009-0121-4
Nciri N, El-Mhamdi F, Ismail HB, Mansour AB, Fennira F. Physical properties of three white bean varieties (Phaseolus vulgaris L.) grown in Tunisia. Journal of Applied Science and Agriculture. 2014; 9: 195-200.
Bewley, J.D., Black, M., Halme, P., 2006. The Encyclopedia of Seeds: Science, Technology and Uses. CABI, Wallingford, UK, pp 81.
Shimelis EA, Rakshit SK. Proximate composition and physico-chemical properties of improved dry bean (Phaseolus vulgaris L.) varieties grown in Ethiopia. LWTFood Science and Technology. 2005; 38(4): 331-8. https://doi.org/10.1016/j.lwt.2004.07.002
Owusu KD, Newman CF, Gabriel AG. Evaluation of Physical and Cooking Characteristics of Five Improved Lima Beans. World. 2018; 2(2): 38-43. https://doi.org/10.11648/j.wjfst.20180202.13
Saba I, Sofi PA, Baba ZA. Natural variation for seed physical, biochemical and culinary traits in common bean (Phaseolus vulgaris L.). Current Botany. 2015: 1-8. https://doi.org/10.19071/cb.2015.v6.2820
Ali F, Yilmaz A, Chaudhary HJ, Nadeem MA, Rabbani MA, Arslan Y, Nawaz MA, Habyarimana E, Baloch FS. Investigation of morphoagronomic performance and selection indices in the international safflower panel for breeding perspectives. Turkish Journal of Agriculture and Forestry. 2020; 44(2): 103-20. https://doi.org/10.3906/tar-1902-49
Yildiz M, Kocak M, Nadeem MA, Cavagnaro P, Barboza K, Baloch FS, Argün D, Keleş D. Genetic diversity analysis in the Turkish pepper germplasm using iPBS retrotransposonbased markers. Turkish Journal of Agriculture and Forestry. 2020; 44(1): 1-4. https://doi.org/10.3906/tar-1902-10
Arystanbekkyzy M, Nadeem MA, Aktas H, Yeken MZ, Zencirci N, Nawaz MA, Ali F, Haider MS, Tunc K, Chung G, Baloch FS. Phylogenetic and taxonomic relationship of turkish wild and cultivated emmer (triticum turgidum ssp. dicoccoides) revealed by iPBSretrotransposons markers. International Journal of Agriculture and Biology. 2019; 21(1): 155-63.
Ali F, Yılmaz A, Nadeem MA, Habyarimana E, Subaşı I, Nawaz MA, Chaudhary HJ, Shahid MQ, Ercişli S, Zia MA, Chung G. Mobile genomic element diversity in world collection of safflower (Carthamus tinctorius L.) panel using iPBS-retrotransposon markers. PloS one. 2019; 14(2): e0211985. https://doi.org/10.1371/journal.pone.0211985
Barut M, Nadeem MA, Karaköy T, Baloch FS. DNA fingerprinting and genetic diversity analysis of world quinoa germplasm using iPBS-retrotransposon marker system. Turkish Journal of Agriculture and Forestry. 2020: 44.
Nadeem MA, Habyarimana E, Çiftçi V, Nawaz MA, Karaköy T, Comertpay G, Shahid MQ, Hatipoğlu R, Yeken MZ, Ali F, Ercişli S. Characterization of genetic diversity in Turkish common bean gene pool using phenotypic and wholegenome DArTseq-generated silicoDArT marker information. PloS one. 2018; 13(10): e0205363. https://doi.org/10.1371/journal.pone.0205363
Yeken MZ, Nadeem MA, Karaköy T, Baloch FS, Çiftçi V. Determination of Turkish Common Bean Germplasm for Morpho-agronomic and Mineral Variations for Breeding Perspectives in Turkey. Kahramanmaraş Sütcü İmam Üniversitesi Tarım ve Doğa Dergisi. 2019; 22: 39-51.
Aydin MF, Baloch FS. Exploring the genetic diversity and population structure of Turkish common bean germplasm by the iPBS-retrotransposons markers. Legume Research-An International Journal. 2019; 42(1): 18-24. https://doi.org/10.18805/LR-423
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Muhammad Azhar Nadeem, Yeter Çilesiz, Fawad Ali, Faheem Shehzad Baloch, Tolga Karaköy

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.