Share This Article:

Nutritional and Mineral Variability in 52 Accessions of Common Bean Varieties (Phaseolus vulgaris L.) from Madeira Island

Abstract Full-Text HTML Download Download as PDF (Size:980KB) PP. 317-329
DOI: 10.4236/as.2014.54034    5,167 Downloads   6,688 Views   Citations

ABSTRACT

The Phaseolus vulgaris L. is one of the traditional and most important leguminous crops in the Island of Madeira. The islands bioclimatic tiers, agro-ecological environment and traditional farming practices had a great influence on the evolution of regional bean landraces. The variability of the nutritional and mineral seeds composition of 59 accessions of the Madeiran landraces, standard and commercial varieties was evaluated. Wide ranges of variability in biochemical parameters were reported among the Madeiran landraces, being the best sources of protein and mineral nutrition, according to the statistical results and literature comparative evaluation. Specifically, the content (g per 100 g DW) of ash ranged from 3.64-5.67, lipids from 0.57-2.86, protein from 18.55-29.69, starch from 23.40-52.65, soluble sugars from 2.97-6.84, while content of dry matter was from 83.35-93.55. The seeds also contained (per 100 g DW) between 2.55-4.83 g N, 0.30-7.50 g P, 1.30-2.49 g K, 0.10-0.18 g Mg, 4.10-10.00 mg Fe, 50.0-1.40 mg Cu, 2.20-5.00 mg Zn, 0.90-3.80 μg Mn and 0.20-2.40 μg B. This variability implies that the screened germplasm could serve as a source for breeding new varieties with improved biochemical and nutritional traits or could be highly recommended to meet specific dietary requirements. The cultivar Vaginha Grossa (ISOP 713) revealed low carbohydrate content that could be a good food choice for diabetics, while cultivar Vermelho (ISOP 724) bean should be offered as a valuable alternative source of protein and minerals in the local diet.

Cite this paper

Gouveia, C. , Freitas, G. , Brito, J. , Slaski, J. and Carvalho, M. (2014) Nutritional and Mineral Variability in 52 Accessions of Common Bean Varieties (Phaseolus vulgaris L.) from Madeira Island. Agricultural Sciences, 5, 317-329. doi: 10.4236/as.2014.54034.

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1] Ricardo, R.P., Silva da CÂmara, E.M. and Melo Fereira, M.A. (1992) Carta de Solos da Ilha da Madeira. Governo Regional da RAM, Lisboa.
[2] Pinheiro de Carvalho, M.&ACIRC.A. and Serralha, M.L.G. (2012) Prospeção, conservação, avaliação e valorização dos recursos fitogenéticos na Região Autónoma da Madeira. O papel do Banco de Germoplasma ISOPlexis. Actas Portuguesas de Horticultura, 110, 1-6.
[3] Pinheiro de Carvalho, M.&ACIRC.A., Slaski, J.J., Dos Santos, T.M.M., Ganança, J.F.T., Clemente-Vieira, M.R., Nunes, A. and Taylor, G.J. (2004) Factors Contributing to the Development of Aluminium Tolerance in the Madeiran Maize Germplasm. Journal of Plant Nutrition and Soil Science, 167, 1-6.
[4] INE & IP (2012) Estatísticas Agrícolas 2011. Statistic Portugal, Estatísticas Oficiais, Lisboa.
[5] Broughton, W.J., Hernández, G., Blair, M., Beebe, S., Gepts, P. and Vanderleyden, J. (2003) Beans (Phaseolus spp.) —Model Food Legumes. Plant Soil, 252, 55-128. http://dx.doi.org/10.1023/A:1024146710611
[6] Giambastiani, B.M.S. (2007) Evoluzione idrologica ed idrogeologica della pineta di San Vitale (Ravenna). Ph.D. Thesis, Bologna University, Bologna.
[7] da Silva, E.M., Correia, A.S.A., Lopes, N.A.A., Nóbrega, H.G.M., Ganança, J.F.T., Domingues, A.M., Khadem, M., Slaski, J.J. and Pinheiro de Carvalho, M.&ACIRC.A. (2010) Phytogeographical Origin of Madeiran Common Beans Based on Phaseolin Patterns. Pesquisa Agropecuária Brasileira, 45, 863-871.
http://dx.doi.org/10.1590/S0100-204X2010000800012
[8] Freitas, G., Ganança, J.F.T., Nóbrega, H., Nunes, E., Costa, G., Slaski, J.J. and Pinheiro de Carvalho, M.&ACIRC.A. (2011) Morphological Evaluation of Common Bean Diversity on the Island of Madeira. Genetic Resources and Crop Evolution, 58, 1-14. http://dx.doi.org/10.1007/s10722-010-9624-y
[9] Pujolà, M., Farreras, A. and Casañas, F. (2007) Protein and Starch Content of Raw, Soaked and Cooked Beans (Phaseolus vulgaris L.). Food Chemistry, 102, 1034-1041. http://dx.doi.org/10.1016/j.foodchem.2006.06.039
[10] Gouveia C.S.S., Freitas, G. and Pinheiro de Carvalho M&ACIRC.A. (2011) Nutritional Analysis of Regional Varieties of Common Bean (Phaseolus vulgaris L.) Produced under Low Input Conditions. Actas Portuguesas de Horticultura, 17, 131-137.
[11] Singh, S.P. (2001) Broadening the Genetic Base of Common Bean Cultivars: A Review. Crop Science, 41, 1659-1675.
http://dx.doi.org/10.2135/cropsci2001.1659
[12] Kigel, J. (1999) Culinary and Nutritional Quality of Phaseolus vulgaris Seeds as Affected by Environmental Factors. Biotechnology, Agronomy, Society and Environment, 3, 205-209.
[13] Rodiño, A.P., Santalla, M., De Ron, A.M. and Singh, S.P. (2003) A Core Collection of Common Bean from the Iberian Peninsula. Euphytica, 131, 165-175. http://dx.doi.org/10.1023/A:1023973309788
[14] Coelho, R.C., Faria, M.A., Rocha, J., Reis, A., Oliveira, M.B.P.P. and Nunes, E. (2009) Assessing Genetic Variability in Germplasm of Phaseolus vulgaris L. Collected in Northern Portugal. Scientia Horticulturae, 122, 333-338.
http://dx.doi.org/10.1016/j.scienta.2009.05.035
[15] Rodiño, A.P., Santalla, M., Montero, I., Casquero, P.A. and de Ron, A.M. (2001) Diversity of Common Bean (Phaseolus vulgaris L.) Germplasm from Portugal. Genetic Resources and Crop Evolution, 48, 409-417.
http://dx.doi.org/10.1023/A:1012248002436
[16] AOAC (2005) Solids (Total) and Moisture in Flour, Method 925.10. In: Official Methods of Analysis, 18th Edition, AOAC International, Gaithersburg.
[17] AOAC (2005) Determination of Protein Content in Food, Method 945.18-B. In: Official Methods of Analysis, AOAC International Publisher, Gaithersburg.
[18] Hodge, J.E. and Hofreiter, B.T. (1962) Analysis and Preparation of Sugars. In: Whistler, R.L. and Miller, J.N.B., Eds., Methods in Carbohydrate Chemistry, 6th Edition, Academic Press, New York, 356-378.
[19] McCready, M.R., Guggols, J., Silviera, V. and Owens, S.H. (1950) Determination of Starch and Amylose in Vegetables. Analytical Chemistry, 22, 1156-1158. http://dx.doi.org/10.1021/ac60045a016
[20] Bailey, R.W. (1958) The Reaction of Pentoses with Anthrone. Biochemical Journal, 68, 669-672.
[21] Humphreys, F.R. and Kelly, J. (1961) A Method for the Determination of Starch in Wood. Analytica Chimica Acta, 24, 66-70. http://dx.doi.org/10.1016/0003-2670(61)80014-7
[22] Bligh, E.G. and Dyer, W.J. (1959) A Rapid Method for Total Lipid Extraction and Purification. Canadian Journal of Biochemistry and Physiology, 37, 911-917. http://dx.doi.org/10.1139/o59-099
[23] AOAC (2005) Ash of Flour (Direct Method), Method 923.03. In: Official Methods of Analysis, 18th Edition, AOAC International Publisher, Gaithersburg.
[24] Temminghoff, E.E. and Houba, V.J. (2004) Plant Analysis Procedures. Temminghoff, E.E. and Houba, V.J., Eds., 2nd Edition, Kluwer Academic Publishers, London. http://dx.doi.org/10.1007/978-1-4020-2976-9
[25] Kozlowska, H. (2001) Nutrition. In: Hedley, C.L., Ed., Carbohydrates in Grain Legume Seeds, CAB International, 61-67.
[26] Rao, N.K., Hanson, J., Dulloo, M.E., Ghosh, K., Nowell, D. and Larinde, M. (2006) Manual of Seed Handling in Genebanks. Handbooks for Genebanks No. 8, Bioversity International, Rome, 28-38.
[27] Bhatty, N., Gilani, A.H. and Nagra, S.A. (2001) Nutritional Improvement of Lobia (Phaseolus vulgaris) by Supplementation with Poultry, Mutton and Beef Meat. International Journal of Food Sciences and Nutrition, 52, 521-526.
[28] Shimelis, E.A. and Rakshit, S.K. (2005) Proximate Composition and Physico-Chemical Properties of Improved dry Bean (Phaseolus vulgaris L.) Varieties Grown in Ethiopia. Food Science and Technology International, 38, 331-338.
[29] Siddiq, M., Ravi, R., Harte, J.B. and Dolan, K.D. (2010) Physical and Functional Characteristics of Selected Dry Bean (Phaseolus vulgaris L.) Flours. Journal of Food Science and Technology, 43, 232-237.
[30] Kaur, S., Singh, N., Sodhi, N.S. and Rana, J.C. (2009) Diversity in Properties of Seed and Flour of Kidney Bean Germplasm. Food Chemistry, 117, 282-289. http://dx.doi.org/10.1016/j.foodchem.2009.04.002
[31] Pomeranz, Y. and Meloan, C.E. (2000) Food Analysis: Theory and Practice. 3rd Edition, AN Aspen Publication, Silver Spring.
[32] Navarra, T. (2004) The Encyclopedia of Vitamins, Minerals and Supplements. 2nd Edition, Facts on File Inc., New York, 32-192.
[33] Oomah, B.D., Blanchard, C. and Balasubramanian, P. (2008) Phytic Acid, Phytase, Minerals, and Antioxidant Activity in Canadian Dry Bean (Phaseolus vulgaris L.) Cultivars. Journal of Agricultural and Food Chemistry, 56, 11312-11319. http://dx.doi.org/10.1021/jf801661j
[34] Institute of Medicine (US) Panel on Macronutrients, Standing Committee on the Scientific Evaluation of Dietary Reference Intakes (2005) Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. The National Academies Press, 1320-1325.
[35] Yoshida, H. and Tomiyama, Y. (2005) Characterization in the Fatty Acid Distributions of Triacylglycerols and Phospholipids in Kidney Beans (Phaseolus vulgaris L.). Journal of Food Lipids, 12, 169-180.
http://dx.doi.org/10.1111/j.1745-4522.2005.00016.x

  
comments powered by Disqus

Copyright © 2020 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.