Effect of harvest year on the physical properties, chemical composition and cooking time of three common bean varieties that are grown in Mexico
Main Article Content
Keywords
hardness, nutritional properties, sphericity
Abstract
It is important to consider the physical properties of legume seeds in the design of bean storage and processing systems. The variation in the physical properties of three common bean (Phaseolus vulgaris L.) varieties (Bayo Victoria (BV), Negro San Luis (NSL) and Pinto Saltillo (PS)) according to harvest year (2008 and 2010) was studied. Harvest year and variety affected (P<0.05) the following tested variables: 100-grain weight, hardness, water absorption capacity, length, width, thickness, arithmetic diameter, geometric diameter, surface area, volume, sphericity, chemical composition, and cooking time. Weight ranged from 27.72 to 50.39 g among the three varieties. BV exhibited the highest weight (50.39 g), length (14.75 mm), width (9.52 mm in 2008; 9.09 mm in 2010), thickness (6.40 mm in 2008; 6.34 in 2010) and surface area (293.69 mm2). Hardness was highest in NSL and PS in 2008 (181.1 N) and lowest in BV and NSL in 2010 (103.23 N). Hardness in BV and NSL did not differ (P>0.05) between years. Sphericity was highest overall in NSL (70.97% in 2008; 68.91% in 2010). Moisture content was highest in NSL and PS (11.76 g H2O/100 g). In all varieties, moisture content was higher in 2008 than in 2010, although this was not significant (P>0.05). Harvest year affected (P<0.05) protein, crude fibre, ash and carbohydrate content. The highest protein content was found in BV. Varieties harvested in 2008 had the highest cooking time according to default hard-to-cook development during storage; however, PS was unaffected by harvest year and presented the shortest cooking time.
References
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Acosta-Gallegos, J.A., Sánchez-García, B.M., Jiménez-Hernández, Y., Montero-Tavera, V., Mendoza-Hernández, F.M., Herrera-Hernández, G. and Silva-Rosales, L., 2011. Flor de mayo dolores: nueva variedad de frijol para riego y temporal en guanajuato. Revista Mexicana de Ciencias Agrícolas 2: 993-999.
Allende-Arrarás, G., Acero-Godínez, M.G., Padilla-Ramírez, J.S. and Mayek-Pérez, N., 2006. Comportamiento agronómico y características f ísico-químicas del grano de frijol en aguascalientes, México. Revista Fitotecnia Mexicana 29: 89-93.
Altuntas, E., Ozgoz, E. and Taser, F.O., 2005. Some physical properties of fenugreek (Trigonella foenum-graceum L.) seeds. Journal of Food Engineering 71: 37-43.
Altuntas, E. and Yildiz, M., 2007. Effect of moisture content on some physical and mechanical properties of faba bean (Vicia faba L.) grains. Journal of Food Engineering 78: 174-183.
Amin, M.N., Ossain, M.A. and Roy, K.C., 2004. Effects of moisture content on some physical properties of lentil seeds. Journal of Food Engineering 65: 83-87.
Barrios-Gómez, E.J., López-Castañeda, C., Kohashi-Shibata, J., Acosta-Gallegos, J.A., Miranda-Colín, S. and Mayek-Pérez, N., 2010. Rendimiento de semilla, y sus componentes en frijol Flor de Mayo en el centro de México. Agrociencia 44: 481-489.
Baryeh, E.A., 2002. Physicial properties of millet. Journal of Food Engineering 51: 39-46.
Batista, K.A., Prudencio, A.H. and Fernandes, K.F., 2010. Changes in the functional properties and antinutritional factors of extruded hard-to-cook common beans (Phaseolus vulgaris, L.). Journal of Food Science 75: 266-290.
Berrios, J.D.J., Swanson, B.G. and Cheong, W.A., 1999. Physico-chemical characterization of stored black beans. Food Research International 32: 669-676.
Carmona-Garcia, R., Osorio-Díaz, P., Agama-Acevedo, E., Tovar, J. and Bello-Pérez, L,A., 2007. Composition and effect of soaking on starch digestibility of Phaseolus vulgaris (L.) cv. ‘Mayocoba’. International Journal of Food Science and Technology 42: 296-302.
Castellanos, J.Z. and Guzmán, M.S.H., 1995. Effect of hard shell in cooking time of common beans in the semiarid highlands of Mexico. Journal of the Science of Food and Agriculture 69: 437-443.
Cetin, M., 2007. Physical properties of barbunia bean (Phaseolus vulgaris L. cv. ‘Barbunia’). Journal of Food Engineering 80: 353-358.
Co?kuner, Y. and Karababa, E., 2007. Physical properties of coriander seeds (Coriandrum sativum L.). Journal of Food Engineering 80: 408-416.
Eke, C.N.U., Asoegwu, S.N. and Nwandikom, G.I., 2007. Some physical properties of jackbean seed (Canavalia ensiformis). Agricultural Engineering International: CIGR Journal 9: FP 07 014.
Firouzi, S., Alizadeh, M.R., Aminpanah, H. and Safarzad-Vishegaei, M.N., 2012. Some moisture-dependent physical properties of bean seeds (Phaseolus vulgaris L.). Journal of Food, Agriculture and Environment 10(3-4): 713-717.
Galedar, M.N., Tabatabaeefar, A., Jafari, A., Sharifi, A., Mohtasebi, S.S. and Fadaei, H., 2010. Moisture dependent geometric and mechanical properties of wild pistachio (Pistacia vera L.) nut and kernel. International Journal of Food Properties 13: 1323-1338.
Hamid, S., Muzaffar, S., Wani, I.A., Masoodi, F.A. and Bhat, M.M., in press. Physical and cooking characteristics of two cowpea cultivars grown in temperate Indian climate. Journal of the Saudi Society of Agricultural Sciences, DOI: http://dx.doi.org/10.1016/j.jssas.2014.08.002.
Horwitz, W. and Latimer, G.W (eds.), 2005. Official methods of analysis of AOAC International (18th Ed.). AOAC International, Gathersburg, MD. USA.
I?ik, E. and Unal, H., 2011. Some engineering properties of white kidney beans (Phaseolus vulgaris L.). African Journal of Biotechnology 10: 19126-19136.
Jacinto-Hernández, C., Hernández-Sánchez, H. and Susana-Azpíroz, H., 2002. Caracterización de una población de líneas endogámicas de frijol común por su calidad de cocción y algunos componentes nutrimentales. Agrociencia 36: 451-456.
Jackson, M.G. and Varriano-Marston, E., 1981. Hard-to-cook phenomenon in beans: effects of accelerated storage on water absorption and cooking time. Journal of Food Science 46: 799-803.
Jideani, V.A., Van-Wyk, J. and Cruywagen, M.H., 2009. Physical properties of Tylosemia esculentum and the effect of roasting on the functional properties of its flour. African Journal of Agricultural Research 4: 1208-1219.
Kigel, J., 1999. Culinary and nutricional quality of Phaseolus vulgarisseeds as affected by environmental factors. Biotechnology, Agronomy, Society and Environment 3: 205-209.
Linares, B. and Mendoza, A., 1981. Características tecnológicas y nutricionales de 20 cultivares de frijol común Phaseolus vulgarisL. 1. Características f ísicas del grano. Turrialba 3: 1-10.
Lorestani, A.N., Gholami, R. and Zareie, M., 2014. Physical and mechanical properties of milk thistle seeds. Quality Assurance and Safety of Crops & Foods 6: 377-382.
Maduako, J.N. and Faborode, M.O., 1990. Some physical properties of cocoa pods in relation to primary processing. Ife Journal of Technology 2: 1-7.
McCabe, W.L., Smith, J.C. and Harriott, P., 1986. Unit operations of chemical engineering. McGraw-Hill Publisher, New York, NY, USA.
Mederos, Y., 2006. Revisión bibliográfica, indicadores de la calidad en el grano de frijol (Phaseolus vulgaris L.). Cultivos Tropicales 27: 55-62.
Mederos, Y. and Reynaldo, I.M., 2007. Determinación de indicadores de calidad en 11 genotipos de la especie Phaseolus vulgaris, L. Cultivos Tropicales 28: 51-56.
Mendes, U.C., Resende, O. and Almeida, D.P., 2011. Form, size and volumetric expansion of Adzuki beans (Vigna angularis) during soaking. Ciência e Tecnologia de Alimentos 31: 703-709.
Mohsenin, N.N., 1986. Physical properties of plant and animal materials. Gordon and Breach Science Publishers, New York, NY, USA.
Mpotokwane, S.M., Gaditlhatlhelwe, A., Sebaka, A. and Jideani, V.A., 2008. Physical properties of Bambara groundnuts from Botswana. Journal of Food Engineering 89: 93-98.
Muñoz-Velázquez, E.E., Rubio-Hernández, D., Bernal-Lugo, I., Garza-García, R. and Jacinto-Hernández, C., 2009. Caracterización de genotipos nativos de frijol del estado de Hidalgo, con base a calidad del grano. Agricultura técnica en México 35: 429-438.
Nimkar, P.M., Mandwe, D.S. and Dudhe, R.M., 2005. Physical properties of moth gram. Biosystems Engineering 91: 183-189.
Njoroge, D.M., Kinyanjui, P.K., Christiaens, S., Shpigelman, A., Makokha, A.O., Sila, D.N. and Hendrickx, M.E., 2015. Effect of storage conditions on pectic polysaccharides in common beans (Phaseolus vulgaris) in relation to the hard-to-cook defect. Food Research International 76: 105-113.
Nyakuni, G.A., Kikafunda, J.K., Muyonga, J.H., Kyamuhangire, W.M., Nakimbugwe, D. and Ugen, M., 2008. Chemical and nutritional changes associated with the development of the hard-to-cook defect in common beans. International Journal of Food Sciences and Nutrition 59: 652-659.
Ogunjimi, L.A.O., Aviara, N.A. and Aregbesola, O.A., 2002. Some engineering properties of locust bean seed. Journal of Food Engineering 55: 95-99.
Ortega, D.A., Vinay, J.C. and López, E., 1996. Caracterización de la calidad tecnológica y nutricional, de variedades mejoradas y criollas de frijol negro tropical (Phaseolus vulgaris L.). Agronomía Mesoamericana 7: 20-25.
Ovando-Martínez, M., Osorio-Díaz, P., Whitney, K., Bello-Pérez, L.A. and Simsek, S., 2011. Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean (Phaseolus vulgaris L.) grown under different water regimes. Food chemistry 129: 358-365.
Ozturk, I., Kara, M., Elkoca, E. and Ercisli, S., 2009. Physico-chemical grain properties of new common bean cv. Elkoca-05. Scientific Research and Essays 4: 88-93.
Ozturk, I., Kara, M., Ercisli, S. and Kantar, F., 2010. Physical and chemical grain properties of new registered common bean cv. Kantar-05. Sains Malays 39: 725-730.
Pérez-Herrera, P., Acosta-Díaz, E., Padilla-Ramirez, S. and Acosta-Gallegos, J.A., 1999. Efecto de la sequía en la calidad de la semilla de frijol común (Phaseolus vulgaris L.). Agricultura Técnica en México 25: 107-114.
Pérez-Herrera, P., Esquivel-Esquivel, G., Rosales-Serna, R. and Acosta-Gallegos, J.A., 2002. Caracterización f ísica culinaria y nutricional de frijol de altiplano subhúmedo de México. Archivos Latinoamericanos de Nutrición 52: 172-180.
Prolla, I.R.D., Barbosa, R.G., Veeck, A.P.L., Augusti, P.R., Silva, L.P., Ribeiro, N.D. and Emanuelli, T., 2010. Cultivar, harvest year, and storage conditions affecting nutritional quality of common beans (Phaseolus vulgaris L.). Ciência e Tecnologia de Alimentos 30: 96-102.
Pujola, 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.
Ranilla, L.G., Genovese, M.I., Lajolo, F.M., 2009. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars. Journal of Agricultural and Food Chemistry 57: 5734-5742.
Revilla, I. and Vivar-Quintana, A.M., 2008. Effect of canning process on texture of Faba beans (Vicia faba). Food Chemistry 106: 310-314.
Rocha-Guzman, N.E., Gonzalez-Laredo, R.F., Ibarra-Perez, F.J., Nava-Berumen, C.A. and Gallegos-Infante, J.A., 2007. Effect of pressure cooking on the antioxidant activity of extracts from three common bean (Phaseolus vulgaris L.) cultivars. Food Chemistry 100: 31-35.
Rojas-Barahona, Á.F. and Aristizábal-Torres, I.D., 2012. Efecto del contenido de humedad sobre algunas propiedades mecánicas de la semilla de vitabosa (Mucuna deeringiana). Revista Facultad Nacional de Agronomía Medellín 65: 6553-6566.
Rosales-Serna, R., Acosta-Gallegos, J.A., Ibarra-Pérez, F.J. and Cuéllar-Robles, E.I., 2011. Pinto bravo: nueva variedad de frijol para el altiplano semiárido de México. Revista Mexicana de Ciencias Agrícolas 2: 985-991.
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Dec 21, 2015
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