Protein and mineral content of a novel collection of wild and weedy common bean (Phaseolus vulgaris L)

• Published in: Journal of the science of food and agriculture 2000-10, Vol.80 (13), p.1874-1881
• Main Authors: Guzmán-Maldonado, Salvador H, Acosta-Gallegos, Jorge, Paredes-López, Octavio
• Format: Article
• Language: English
• Subjects: Agronomy. Soil science and plant productions; amino acids; Biological and medical sciences; Chemical constitution; Economic plant physiology; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Genetics and breeding of economic plants; minerals; Phaseolus vulgaris; protein digestibility; Varietal selection. Specialized plant breeding, plant breeding aims; wild beans; Yield, quality, earliness, varia
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/1097-0010(200010)80:13<1874::AID-JSFA722>3.0.CO;2-X

Protein and total calcium, iron, and zinc were determined in 70 accessions of wild and weedy common bean (Phaseolus vulgaris L) from different sites in two Mexican states (Jalisco and Durango). Protein digestibility, essential amino acid profiles, tannins, phytic acid and extractable iron were determined in selected accessions. The phytate/zinc and the phytate × (calcium/zinc) molar ratios were also determined as predictors of zinc bioavailability. For comparative purposes, two cultivated common beans were included. The wild and weedy beans contained more protein and similar protein digestibility compared with cultivated samples. The contents of sulfur amino acids were low in all samples; additionally, beans from Jalisco had higher contents of sulfur amino acids than cultivated ones. Beans from Durango showed higher leucine, valine and aromatic amino acids contents than cultivated beans. Some wild and weedy beans from Jalisco and Durango showed high contents of calcium (7470 mg kg−1), iron (280 mg kg−1), and zinc (33.1 mg kg−1). The phytic acid × (calcium/zinc) molar ratios of some wild and weedy beans were similar to those of cultivated beans. Amounts of extractable iron were in the order of 26–74%. © 2000 Society of Chemical Industry