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  • Title: [Physical, technological, and protein characteristics of wild and cultivated beans (Phaseolus vulgaris L.)].
    Author: Vasquez Carrillo G, Cárdenas Ramos F.
    Journal: Arch Latinoam Nutr; 1992 Jun; 42(2):201-9. PubMed ID: 1341861.
    Abstract:
    The main purpose of this work was to observe and compare some physical, technological and proteinic characteristics of four bean seed cultivars developed in Mexico, eight wild bean seed accessions collected in Mexico and four wild bean seed accessions collected in South America. All of them belong to the species Phaseolus vulgaris L. In the South American materials the seed size was very similar (mean = 10.4 g/100 seeds). Nevertheless the water absorption was variable 36-64%, the percentages of seed coat and solids were statistically alike, the protein content range varied from 23.8 to 27.2% d.b. In the Mexican wild beans were found the smallest seeds (2.8 g/100 seeds) and those in which the water absorption percentage was very small. These two variables were correlated (r = 0.83**); they have the biggest amount of seed coat and during cooking lose a small quantity of solids. The protein content range was 21.3-24.6%. The lysine quantity was low. The cultivated material had the best physical and technological characteristics, but the average protein content of the group (X = 22.3%) was the lowest, the lysine and tryptophan amounts were 1.14 and 0.36%, respectively. The linear regression coefficient between cooking time and the percentage of cooked seeds was different in the members of each group. After 200 minutes only 85% of the South American accessions were cooked, whereas in the wild Mexican accession 153 only 40% was cooked; accessions 147, 148, 153 and 175 represented a group with long and irregular cooking time; accessions 631, 882, 900 and 939, likewise the cultivated materials Bayomex and Negro Puebla were 100% cooked in 140 minutes. Jamapa needed only 100 minutes in order to be completely cooked.
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