Progress 10/01/00 to 09/30/05
Outputs
This project has provided diverse opportunities to study the storage stability, cooking and processing potential and product utilization of dry edible beans (Phaseolus vulgaris L.). Canning performance trials for selected breeding lines for various commercial classes (navy, pinto, black, kidney and cranberry) were evaluated using a standardized canning protocol. Seeds were soaked/blanched (20C/30 min +87C/30min) and processed in brine (sugar/salt) at 115C for 45 minutes in 300X407 cans. Cooled cans were equilibrated for 2 weeks prior to quality evaluation. Significant differences for canning quality traits (drained wt, texture, color and visual appearance) were noted among lines and discrimination in quality potential made. Storage of dry seed was maintained under a diverse array of physical conditions (time, temperature, moisture level). Following storage samples were canned in brine and cooking time evaluated. Cooking time was evaluated using a Apin drop cooker@ in
boiling water. Significant differences in cooking times were demonstrated for storage temperature, storage time and cultivars. Unacceptable quality degradation associated with decreased drained weight, increased firmness, increased seed discoloration and increased cooking time was noted for the materials stored at 40 C for 12 months. All other storage conditions resulted in limited changes during storage time as compared to initial seed attributes.
Impacts
The use of canning performance selection criteria has resulted in development and release of dry bean cultivars that possess improved processing quality. Improved processing quality has enhanced the commercial acceptability of dry bean cultivars and the overall economic potential of this regionally grown specialty crop.
Publications
- Matella, N.J. Dolan, K.D. Stoeckle, A.W. Lee, Y.S. Bennink, M.R. Uebersax, M.A. 2005. Use of hydration, germination and alpha-galactosidase treatments to reduce oligosaccharides in dry beans. J. Food Sci. 70 (3): C203-C207.
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Progress 01/01/04 to 12/31/04
Outputs
Seven cultivars of dry navy beans were utilized in a controlled temperature storage study to access physical and chemical changes that affect cooking and processing quality. Dry seed was maintained under static temperatures (5, 20 and 40 degrees C ) for 12 months. Following storage samples were canned in brine and cooking time evaluated. Cooking time was evaluated using a "pin drop cooker" in boiling water. Significant differences in cooking times were demonstrated for storage temperature, storage time and cultivars. Unacceptable quality degradation associated with decreased drained weight, increased firmness, increased seed discoloration and increased cooking time was noted for the materials stored at 40 C for 12 months. All other storage conditions resulted in limited changes during storage time as compared to initial seed attributes. Canning performance trials for selected breeding lines for various commercial classes (navy, pinto, black, kidney and cranberry) were
evaluated using a standardized canning protocol. Seeds were soaked/blanched (20C/30 min +87C/30min) and processed in brine (sugar/salt) at 115C for 45 minutes in 300X407 cans. Cooled cans were equilibrated for 2 weeks prior to quality evaluation. Significant differences for canning quality traits (drained wt, texture, color and visual appearance) were noted among lines and discrimination in quality potential made.
Impacts
The use of canning performance selection criteria has resulted in development and release of dry bean cultivars that possess improved processing quality. Improved processing quality has enhanced the commercial acceptability of dry bean cultivars and the overall economic potential of this regionally grown specialty crop.
Publications
- No publications reported this period
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Progress 01/01/03 to 12/31/03
Outputs
Three series of experiments were carried out on Navy beans (Phaseolus vulgaris L) to assess cooking and canning quality. 1) Cooking times were measured in aqueous solutions of calcium and phosphate ions using a "pin-drop cooker"(30 min at 24.6 degrees C plus 30 min at 87.8 degrees C), (3 hours at 54.5 degrees C plus 6 min at 79.4 degrees C), (3 hours at 54.4 degrees C plus 2.5 min at 71.1 degrees C plus 3.5 min at 78.9 degrees C), (4 hours at 25.6 degrees C plus 5 min at 93.3 degrees C). Calcium and phosphate ions in the cooking water respectively increased and decreased significantly (p < 0.05) the cooking time to a plateau. The soaking methods differentially affected the texture of canned beans. 2) Beans were soaked in various conditions and thermally processed in cans. The calcium ion in the soaking water increased significantly (p < 0.05) the firmness of canned beans whereas the phosphate ion decreased it significantly. However, the phosphate ion in brine had no
significant effect (p > 0.05) on the texture of processed beans. 3) The PME activity was tested on beans soaked in various conditions. Beans displayed various levels of pectin methylesterase (PME) activity. Soaked beans showed a higher PME activity in the temperature range of 46.1-54.5 degrees C. However, a negative correlation was found between the PME activity and the firmness of processed beans. "Aged beans" have a higher PME activity than "fresh beans". Soaking did not significantly affect the PME in aged beans. However, in the fresh beans, the longer the soaking time the higher the observed PME activity. PME activity was shown to possess limited impact in the development of the HTC phenomenon.
Impacts
Three series of experiments were carried out on Navy beans (Phaseolus vulgaris L) to assess cooking and canning quality. "Aged beans" have a higher PME activity than "fresh beans". Soaking did not significantly affect the PME in aged beans. However, in the fresh beans, the longer the soaking time the higher the observed PME activity. PME activity was shown to possess limited impact in the development of the HTC phenomenon.
Publications
- Nkunda, Dominique Savio. 2003. Effect of Cooking and Processing Variables on Quality Characteristics of Diverse Navy Beans. Master's Thesis, Michigan State University.
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Progress 01/01/02 to 12/31/02
Outputs
The processing quality of selected dry beans was assessed using standardized soaking and canning procedures. Diverse lines encompassing large and small seeded classes of various seed coat colors were evaluated and characterized for hydration capacity, drained weight, color and texture. The influence of bean cultivar, storage conditions and hydration media were assessed for cooking and canning performance. Hydration protocols using selected incubation temperatures and times were evaluated as enzymatic potentiator phases prior to subsequent cooking. A series of soaking (sodium bicarbonate and polyphosphates) and sugar cooking procedures were conducted in the development of cranberry bean snack product.
Impacts
Improved functional and nutritional quality of dry edible beans enhances food utility in industrial and lesser developed markets.
Publications
- Dolan, K.D., Siddiq, M., Uebersax, M.A. Processing of Value-Added Sugar Beans. Annual Report of the Bean Improvement Cooperative, Vol. 45 pp. 228-229, 2002.
- Posa-Macalincag, M.T., Hosfield, G.L., Grafton, K.F. Uebersax, M.A., Kelly, J.D. Quantitative Trait Loci (QTL) Analysis of Canning Quality Traits in Kidney Bean (Phaseolus vulgaris L.). J. Amer. Soc. Hort. Sci. 127(4):608-615, 2002.
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Progress 01/01/01 to 12/31/01
Outputs
The processing quality of selected dry beans was assessed using a standardized soaking and canning procedures. Diverse lines encompassing large and small seeded classes of various seed coat colors were evaluated and characterized for hydration capacity, drained weight, color and texture. The influence of dry beans internal mold on the quality of processed beans was assessed in a canning trial. This dry seed defect was accentuated during canning and resulted in discoloration of white testa and reduced appearance and flavor quality. Detection limits are dependent on the extent of seed contamination and the percentage of substitution within the sample. Cranberry and Kitoki beans were prepared to achieve a value-added frozen product.
Impacts
Improved functional and nutritional quality of dry edible beans enhances food utility in industrial and lesser developed markets.
Publications
- No publications reported this period
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Progress 01/01/00 to 12/31/00
Outputs
The development and testing of soaking, blanching (pre-heat treatment) and individually quick frozen (IQF) processing of selected colored beans was undertaken. Cranberry and kitoki beans selectively harvested and hand threshed at high moisture levels (20-30%) were handled as fresh produce and compared to mature dry seed. Seed was stored under refrigerated conditions prior to ambient soaking (12 hours) and subsequent high temperature blanching in preparation for frozen preservation. Soak water pre-treatments were amended with phosphate, biocarbonate and calcium for enhanced color retention and decreased bean breakage. End product quality using these procedures was promising. Selected breeding lines and cultivars of dry beans were thermally processed (canned) and assessed for quality characteristics as a component of an integrated quality improvement program.
Impacts
Improved functional and nutritional quality of dry edible beans enhances food utility in industrial and lesser develop markets.
Publications
- Kelly, J.D., G.L. Hosfield, G.V. Varner, M.A. Uebersax and J. Taylor. 2000. Registration of "Phantom" Black Bean. Crop Sci. 40:572.
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Progress 01/01/99 to 12/31/99
Outputs
Navy, pinto, black and dark red kidney beans were processed in a pilot scale high pressure vessel to enhance water hydration and tissue tenderization. Dry beans were dispersed in a pre-heated chamber (250 degrees F) and processed for 5-8 minutes, cooled under pressure to 130 degrees F and filled into cans for conventional retort thermal processing. The hydration ratios approximated 1.85 in this high temperature short time preparation. Canned bean quality was acceptable for color, texture and appearance. Further, studies demonstrated potential for producing rapidly hydrated pre-cooked beans. These products possessed highly palatable beans suitable for ingredients and food formulation in value-added products. Beans were described as being of canned bean consistency without canning. Additional time and temperature studies demonstrated significant potential for process control optimization variation to yield beans of defined quality specification. The nutritional value of
the insoluble residue that remained after aqueous alkali extraction of legume fours was evaluated. The protein digestibility of cowpea (CP) and navy bean (NB) residue diets were studied by in vivo and in vitro assays. The legume resides were cooked then air-dried prior to diet preparation. All diets contained 10% protein (w/w). Legume proteins supplied 30%, 70% and 100% of the protein; the remainder was derived from wheat flour. Protein Digestibility Corrected Amino Acid Scores (PDCAAS), pH stat and pH drop in vitro assays were determined for each diet. In vivo protein digestibility ranged from 73.7% - 87.5% and 62.6% - 78.2% for CP and NB diets, respectively. Significant correlations's were 0.73 for pH stat vs. pH drop methodology, 0.86 for pH stat vs. in vivo digestibility and 0.89 for pH drop vs. in vivo digestibility. Legume residues can be recommended as a food ingredient if supplemented with wheat flour.
Impacts
Processing quality improvement of dry edible beans provides improved (consumption potential) nutritional value for developed markets and lesser developed population.
Publications
- Jackson, Jose. 1999. Composition, Functional and Nutrition Characterization of Ultrafiltration Processed Cowpea (Vigna unguiculata) and Navy Bean (Phaseolus vulgaris) Protein Fractions. Ph.D. Degree Dissertation. Michigan State University, East Lansing, MI.
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Progress 01/01/98 to 12/31/98
Outputs
The nutritional value of the insoluble residue which remains after aqueous alkali extraction of legume flours require additional research effort to assess its potential as a food ingredient. The protein digestibility of cowpea (CP)and navy bean (NB) residue diets were studies by in vivo and in vitro assays. The legume residues were cooked then air-dried prior to diet preparation. All diets contain 10% protein (w/w). Legume proteins supplied 30%, 70% and 100% of the protein; the remainder was derived from wheat flour. A modified American Institute of Nutrition (AIN) rodent diet AIN-93G was used as the control and a 2% albumin diet was used to determine metabolic fecal nitrogen. Food intake and body weight of the rats were measured and apparent and true protein digestibilities calculated for the in vivo study. The pH stat and pH drop in vitro assays were also used to determine protein digestbility. The food intake of all CP diets was greater than that observed for the
control, while that for all NB diets was less. Intake of 30% and 70% diets were not siginificantly different from each other for both CP and NB. The 100% diets were consumed the least. All diets supported rat growth except 100% NB. All rats fed CP diets had significantly higher weights than the control, unlike rats fed NB diets which all had lower weights. In vivo digestibility ranged from 73.7% - 87.5% and 62.6% - 78.2% for CP and NB diets respectively, compared to 98.1% for the control. All diets had significantly different digestibilities than the control except 30% CP. The 70% and 100% CP and NB diets were not significantly different from each other. Significant correlation's (p < 0.05) were .073 for pH stat vs pH drop, 0.86 for pH stat vs in vivo and 0.89 for pH drop vs in vivo. Legume residues can be recommended as a food ingredient if supplemented with wheat flour.
Impacts
(N/A)
Publications
- No publications reported this period
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Progress 01/01/97 to 12/31/97
Outputs
Canning qualities of cultivars and selected lines of cranberry beans (both bush and vine type) were evaluated. Bush (Cran 09) and vine type (MI-Cran and UI 686) cranberry beans were soaked overnight and processed at 115.5oC for 45min. Bush type cranberry beans resulted in excessively soft-mushy texture. Thirty minutes cold soak followed by 30 min hot soak (MSU standard procedure) provided increased firmness. Genetically improved beans resulted in increased firmness and decreased drained weight. An "agitating" rotary retort cook was applied to optimize the thermal process of dry cranberry beans resulting in improved canning quality. A thermal process schedule (121oC for 12min @ 12RPM) was selected based on the heat penetration study to have the same process equivalent (Fo) to the static retort cook. The rotary retort methodology improved bean firmness as much as three times that obtained by static retort. The effects of the chemical additive disodium ethylenediamine
tetracetate (Na2 EDTA) on the quality of pinto beans was studied. The beans were rehydrated in a solution of 5000 ppm Na2 EDTA / 100 ppm CaCl2 and a control with only 100 ppm CaCl2 for 16 hr at room temperature. Beans were blanched in 0 to 500 ppm Na2 EDTA at 88oC for 10 min. The color and texture of beans and brine were analyzed. The addition of EDTA improved the tenderness and color of canned beans. Those that received a higher EDTA concentrations in the soak and brine solutions were more tender and had more redness characteristics (higher "aL" value). The recommended EDTA concentration are 5000 ppm in the soak solution and 400 ppm in the brine solution.
Impacts
(N/A)
Publications
- Walters, K.J., Hosfield, G.L., Uebersax, M.A. and Kelly, J.D. 1997. Navy bean canning quality: correlations, heritability, estimates, and randomly amplified polymorphic DNA markers associated with component traits. J. Amer. Soc. Hort. Sci. 122(3): 338-343.
- Elia, F.M., Hosfield, G.L., Kelly, J.D. and Uebersax, M.A. 1997. Genetic analysis and interrelationships between traits for cooking time, water absorption, and protein and tannin content of andean dry beans. J. Amer. Soc. Hort. Sci. 122(4): 512-518.
- Uebersax, M.A., Chung, Y.S., Feneley, M., Kelly, J.D. and Hosfield, G.L. 1997. Characterization of Navy beans prepared by still and agitating thermal process. Bean Improvement Cooperative, Vol 40: 21-22.
- Kelly, J.D., Taylor, J., Hosfield, G.L., Uebersax, M.A. and Varner, G.V. 1997. Notice of naming and release of Mackinac navy bean. Bean Improvement Cooperative, Vol 40: 147-148.
- Kelly, J.D., Taylor, J., Hosfield, G.L., Uebersax, M.A., Varner, G.V. and Long, R.A. 1997. Notice of naming and release of Red Hawk dark red kidney bean. Bean Improvement Cooperative, Vol 40: 149-150.
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Progress 01/01/96 to 12/30/96
Outputs
The impact of mechanical disruption of crystallized cell wall on starch bioavailability in cooked beans was examined enzymatically. Presoaked beans were cooked for different times at 115.5 deg. C in cans. The cooked beans were freeze-dried and milled with a Udy Cyclone mill (1 mm screen) to produce precooked flour. Additional grinding of the flour at cryogenic temperature (-195 deg. C) with a 6700 SPEX Freezer/Mill was conducted in an attempt to disrupt the crystallized cell walls. An enzymatic procedure using beta-amylase and pullulanase was used to selectively digest gelatinized starch to estimate starch bioavailability. The rigidity of the cell walls was greater in Pinto verses Navy beans. The longer the cooking time, the greater the rigidity of cell walls in cooked beans. Microscopic observations revealed that cryogenic milling effectively disrupted the crystallized cell wall resulting in 7 to 12-fold increases in starch availability. Reheating (15 min) of
cryogenically milled bean flour showed maximum starch bioavailability for all samples while reheated conventionally milled flour resulted in decreased available starch due to intact rigid cell walls. Heat-induced cell wall crystallization during bean cooking is a primary barrier to starch digestibility. Cryogenic milling was necessary to achieve complete starch digestibility.
Impacts
(N/A)
Publications
- UEBERSAX, M.A., KIM, J. N., CHUNG, Y.S. 1996. Packaging and handling systems for dry edible beans. Michigan Dry Bean Digest, Vol 20(2): 5-13.
- CHUNG, Y.S. 1996. Changes in cell wall structure and starch digestibility during cooking of dry bean (Phaseolus vulgaris L.). Ph.D. Dissertation. Michigan State University, E. Lansing, MI.
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Progress 01/01/94 to 12/30/94
Outputs
Degree of gelatinization of whole beans differentially prepared as either water cooked or thermally processed in cans was evaluated. An enzymatic procedure using beta-amylase and pullulanase was used to selectively digest fractions. The results obtained enzymatically were correlated with those obtained from a polarized light microscope. Large portions of ungelatinized starch granules, showing birefringence under polarized light, were observed even in fully-cooked whole beans prepared in an open kettle (boiled/2hrs). Ungelatinized starch granules were observed to be entrapped in parenchyma cells. The indigestible starch component of whole beans was evaluated with three different sampling and preparation procedures (1) fresh cooked, 2) fresh cooked-refrigerated and 3) fresh cooked-lyophilized) to examine their effect on retrogradation. There were no significant differences in the amount of indigestible starch among these procedures. Navy bean flour was ground and
differentiated into six fractions by its particle size. Examination of the particles under the light microscope revealed that the bean four contained broken seedcoat, hypocotyl, and cotyledon, which contained starch granules and protein matrices. Results indicated particle size as well as the related chemical composition of the bean flour were important in determining pasting characteristics.
Impacts
(N/A)
Publications
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Progress 01/01/93 to 12/30/93
Outputs
Thirty cultivars/strains of dry edible beans of diverse origin and genetic background were selected to measure quality characteristics. Processing studies included evaluation of selected canning quality traits. Moisture and alcohol insoluble solids of bean flour and rheological properties of hot (95 C) and cold (50 C) torques of bean flour slurries (6%, db) were also evaluated. The interrelationships among bean culinary quality, physico-chemical characteristics, and rheological properties were determined by production- location matrices, factor analyses and principal component analyses. Results showed that location and cultivar affected bean culinary quality, physico- chemical and rheological properties. Factor analysis categorized quality traits designated as "soaking," "dry color," "thermal," and "general" factors. Similar results were found in both correlation and principal component analyses. Strong associations were exhibited among traits as follows: soaked
weight, hydration coefficient and water content; dry bean color characteristics L and bL; initial moisture and clumps; washed drained weight, texture and solids; hot torque, cold torque and splits. Processed bean quality could be adequately predicted from raw product characteristics for selected beans within a common commercial class.
Impacts
(N/A)
Publications
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Progress 01/01/92 to 12/30/92
Outputs
Feasibility of using microwave energy for preconditioning and preparation of drynavy (Phaseolus vulgaris, 'C-20') beans in both pressure cooker (Nordicware) and procedures demonstrated potential for development of rapidly prepared foods using dry beans. Whole and split dry beans (Phaseolus vugaris) soaked and hydrated for 16 hours (25 degrees C) were subjected to either hot water (60 degrees C/60 mins.) or steam (100 degrees C/15 mins.) extractions, milled to a homogeneous slurry and dried on a double drum-dryer. Physical, chemical and biological assessment of products were evaluated. The processed products had neutral color and did not possess a distinctive "beany" flavor. The prototypes showed promise for use in development of improved weaning food formulations. Navy beans (Phaseolus vulgaris L.) were processed using ultrafiltration to produce protein enhanced fractions. A comparison of the dry matter and protein recoveries was conducted to establish a mass
balance for the process. Results demonstrated that selection of bean protein based on molecular weight can be achieved using ultrafiltration.
Impacts
(N/A)
Publications
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Progress 01/01/91 to 12/30/91
Outputs
The high-protein (40-44%) fractions of dry-roasted navy and pinto bean cotyledons were used as substitutes for bread flour and whole wheat flour in dough and bread systems. Blends of bread or whole wheat flour/high-protein legume flour were prepared in various proportions. Water absorption, arrival, and dough development time increased while stability decreased for both bread flour and whole wheat flour farinograms. Ten or 20 ppm potassium bromate and 0.5 or 1% sodium steraroyl-2-lactylate improved bread volume. Legume substitution tended to increase tenderness and reduce lightness of breads. Increasing levels of legume substitution significantly decreased many sensory parameters of white bread, but fewer significant differences were found for whole wheat bread. Different methods were evaluated for the production of a navy bean protein concentrate. Isoelectric precipitation resulted in higher (80-83%) protein yield than salt fractionation. The most satisfactory method
was a modification of the isoelectric precipitation method of Fan & Sosulski (1974) which delivered a concentrate containing 83.9% protein and 2.4% starch. The concentrate contained more soluble protein and less phytohemagglutinin than the flour from which it was produced. The major protein was a 7S protein with three subunits of about 45-48 kDa typical of vicilin. About 10% of the protein present was in the form of a 60 kDa fraction.
Impacts
(N/A)
Publications
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Progress 01/01/90 to 12/30/90
Outputs
Canning quality of navy beans demonstrated distinct differences in canned bean texture (compression/shear) among the cultivars as follows: Fleetwood, 26.6/41.5; C-20 28.1/29.3; Seafarer 28.0/28.9 and 84004 19.1/22.5 kg force/50 g canned beans. Apparent seed density was highly correlated (R(superscript 2 )=0.98) with compression texture of canned beans. Highest seed coat and cotyledonary parenchyma cell wall thickness of Fleetwood may contribute to its highest shear texture (Type A textural configuration). Cotyledonary proteins of these navy beans were isolated and differentiated into six solubility fractions, ranked by content from high to low as: globulin (G I + G II), albumin, non-extractable protein, glutelin and prolamin. Nitrogen distribution of cotyledon proteins varied among cultivars. Albumin SDS-PAGE peptide patterns demonstrated similarity of the following pairs: C-20 and 84004, and Seafarer and Fleetwood. Larger differences in amino acid composition were
found among protein fractions than among cultivars. In addition, the mineral content of seed coats and cotyledons were analyzed and correlated with canned bean quality. In-vitro protein digestibility of selected navy beans varied with the differences in genetic background and growing location. Globulin I (G I) possesses the highest percent digestibility in contrast to albumin and globulin II (G II). Heat treatment (autoclave: 121(degree)C for 20 min) resulted in enhancing the digestibility of G II fraction to that of G I and casein.
Impacts
(N/A)
Publications
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Progress 01/01/89 to 12/30/89
Outputs
Cell wall (CW) polysaccharides of selected navy bean cultivars (C-20, Seafarer,Fleetwood and Experimental Line 84004) were isolated and analyzed. Seedcoat CW was rich in cellulosic structural polysaccharides whereas cotyledon CW was composed principally of matrix polysaccharides, especially hot water soluble fraction (HWSP). Fleetwood cotyledon HWSP had gelling characteristics that were not found in other cultivars studied. Since seed coat tissues are comprised mostly of non-starch carbohydrates (83.5 - 87.2%), their CW materials were prepared by simple successive alcoholic extractions of defatted seed coat flour to further remove small and relatively polar molecules. The yield of AICW were in therange of 92.0% (Seafarer) to 95.3% (C-20). Cotyledon tissues, however, require several additional steps of enzymatic hydrolyses to remove storage starch and protein. The PCWs were free of residual starch (negative iodine test) but contained minor contaminants of protein
(11.4-14.3%) and ash (6.9-8.5%). The major CW fraction in studied bean seed coats was cellulose, with the highest in C-20 (65.0%) and the lowest in Experimental line 84004 (58.7%). Hemicellulose is the next major CW fraction which contained more H(A)than H(B).The Ammonium Oxalate Soluble Polymer (AOSP) fraction of seed coat CW collected by alcohol precipitation and centrifugation exhibited a transparent, gel-like material indicating good liquid holding capacity. Seed coat CW contained small amounts of HWSP (2.6-4.0%) and lignin (1.4-1.9%).
Impacts
(N/A)
Publications
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Progress 01/01/88 to 12/30/88
Outputs
Cooking: Study was conducted to determine the correspondence between screening methods used for cooking time in beans and the impact of cooking time on nonfossil (firewood) fuel consumption of tropically adapted dry beans. There was a good correspondence between cooking time index determined with a bar drop cooker and actual cooking time and perceived texture determined by farmers, subjective on-farm determinations. The cooking time index averaged over locations and production seasons of 10 tropically adapted cultivars ranged from 34 min. ('Calima') to 46 min. ('Rubona-5'). The genotypic effect was highly significant and overshadowed interactions with locations and seasons. The results indicate that selection for short cooking time in this population of beans can be accomplished by testing in few environments; hence, conserving resources. Canning: Variability in the chemical composition of dry beans occurs among cultivars and agronomic conditions resulting in
differential product quality. Selected cultivars possessing significant textural differences (Fleetwood, 82.9; C-20, 58.6; Seafarer, 57.7 and experimental line 84004, 45.0 kg force/100 g canned beans) were studied for chemical composition and canned bean quality. Significant differences in starch and protein contents were detected among cultivars. Fiber residue was directly correlated with product texture while starch and processed bean weight were inversely related.
Impacts
(N/A)
Publications
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Progress 01/01/87 to 12/30/87
Outputs
Dry Bean Quality: Chemical changes (phenolic and lignin) and canning quality ofstored navy beans exhibiting differential degrees of hardening (control, 5C/40% RH; moderately hard, 20C/73% RH; and hard, 35C/80% RH) were evaluated. Changes in phenolic constitutens, including hexane soluble and methanol soluble phenolic esters, free and cell wall bound phenolic acids, and lignin content were investigated. Storage induced HTC beans contained higher levels of phenolic compounds (expecially ferulic acid) than the control beans in all fractions prepared from seed coats and cotyledons except for the methanol soluble fraction from cotyledons. However, no significant changes in lignin content were detected. Increases in phenolic constituents in correlation with the degree of cookability indicated a relationship between the two phenomena. A method to estimate genetic effects for yield and culinary quality traits in dry beans in three successive generations of inbreeding was
studied. Genotypic sums of squares were partitioned into general and specific combining ability, and additive, dominance, and epistatic effects via the use of a fixed effects genetic model. Conclusion drawn concerning specific combining ability would depend on the particular generation tested if dominance is a significant contributor to combing ability. Additive effects appear to be the most important genetic parameter influencing genotypic expression in population. Espistasis was significant for splits and cooked bean moisture.
Impacts
(N/A)
Publications
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Progress 01/01/86 to 12/30/86
Outputs
Canning quality evaluations of Navy & Kidney beans produced during 1986 crop season were conducted. Thirty nine navy entries and 11 kidney lines were processed and evaluated according to standard procedures. Results indicated variety by environmental interactions for dry and processed bean quality attributes. Bean texture (Kg/100) ranged from 42.7 to 112.4 for navy beans and 54.1 to 111.4 for kidneys. The effects of growth habit, architecture and maturity on dry matter accumulation, partitioning efficiency and their interrelationships with yield in dry beans were studied. Twelve genotypes were characterized by a Type I, II and III growth habit. Type I and II represented by two different architectural forms, traditional and architypes. Dry matter accumulation and seed filling parameters were evaluated. Type I tended to have a shorter total filling duration, linear filling duration and linear filling rate compared with Type I and III. Architypes showed a similar
seed filling duration than the traditional form and late maturity genotypes tended to have a longer total filling duration and seed filling duration than the earlier one. Grain yield was positively correlated with number of pods per plant, number of seeds per pod, biological yield, days to 50% flowering, physiological maturity and linear filling rate.
Impacts
(N/A)
Publications
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Progress 01/01/85 to 12/30/85
Outputs
The effects of soaking and cooking treatments as well as cooking temperature on physical and chemical characteristics of navy and kidney beans were investigated in two studies. Study I evaluated soaking methods (hot soak, two minutes boiled and one hour held; cold soak, 2 to 16 hours at room temperature) and cooking at 190F (87.8C). Hot-soaking resulted in greater chemical changes than cold-soaking. Hot-soaked and cooked beans were generally softer than corresponding cold-soaked beans. Beans became softer as the cook time increased. Greater losses of solids, ash, minerals, and sugars occurred during cooking than during soaking. Protein contents did not show significant changes. Study II evaluated four cooking temperatures 181.3F, 190.7F, 200.0F, and 207.5F (82.9C, 88.1C, 93.3C, and 97.5C). The effects of soak time and cook time were also considered. Elevated temperatures as well as prolonged soaking and cooking produced softer beans and a greater loss of
solids from beans into the cook water. Whole beans and bean flours were processed in a commercial extruder. The hemagglutinin (HA) of extruded products generally decreased with increasing final product temperature and increased barrel pressure enhanced this effect. Soaking kidney beans at pH 12.0 resulted in more rapid inactivation of HA and tenderization of the beans than samples at pH 7.0.
Impacts
(N/A)
Publications
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