Progress 03/15/17 to 03/14/22
Outputs
Target Audience:The target audiences for this project included plant geneticists, plant breeders, food scientists, human nutrtionists, bean producers and sellers, and consumers. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Two PhD students were trained on this project. Both have graduated with PhDs in Plant Breeding Genetics and Biotechnology from Michigan State University. One postdoc at Michigan State University received training in resistant starch analysis on this project and three undergradute students from Michigan State University received training in genetic improvement of dry beans with a focus on end-use quality traits. How have the results been disseminated to communities of interest?The Yellow Bean Collection of ~300 dry bean genotypes with assoicated molecular marker and phenotypic data (including cooking time, iron bioavailability, seed color, sensory characteristics and dietary fiber) is available to interested scientists and others. It is in the process of being shared with bean geneticists in Tanzania, Canada, and Zambia. A yellow bean recombinant inbred line of ~250 genotypes and associated genetic map has been shared with a dry bean breeder stationed at the University of Zambia. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
A yellow bean diveristy panel of ~300 individuals have been assembled, genotyped, and phenotyped for end-use and nutritional quality traits. The information relating to cooking time and seed color characteristics has been published. The information relating to iron bioavailiblity, resistant starch, polyphenolics is in the process of being written up for publication. A yellow bean recombinant inbred line population was genotyped and phenotyped for cooking time, taste,and iron bioavailability and QTL analyses conducted from these traits. The cooking time and taste research has been published. The iron bioavailability QTL manuscript is in the process of being written up for publication.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2022
Citation:
Sadohara, R., Izquierdo, P., Couto Alves, F., Porch, T., Beaver, J., Urrea, C. A., & Cichy, K. (2022) The Phaseolus vulgaris L. Yellow Bean Collection: genetic diversity and characterization for cooking time. Genet Resour Crop Evol 69, 16271648 (2022). https://doi.org/10.1007/s10722-021-01323-0
- Type:
Journal Articles
Status:
Published
Year Published:
2022
Citation:
Sadohara, R., Long, Y., Izquierdo, P., Urrea, C. A., Morris, D., & Cichy, K. 2022. Seed coat color genetics and genotype � environment effects in yellow beans via machine-learning and genome-wide association. Plant Genome. 2022; 15:e20173. https://doi.org/10.1002/tpg2.20173
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Progress 03/15/20 to 03/14/21
Outputs
Target Audience:Plant scientists Changes/Problems:We requested a no cost extension to complete the project. There were some delays in data collection due to the pandemic related lockdowns. What opportunities for training and professional development has the project provided?Graduate student training in plant breeding and genetics. How have the results been disseminated to communities of interest?Through peer reviewed publications. What do you plan to do during the next reporting period to accomplish the goals?Complete the process for two peer-reviewed publications currently under review in the Plant Genome andGenetic Resources and Crop Evolution. Submit a publication on the QTL mapping for iron bioavailability in a yellow bean recombinant inbred line population. Submit a publication on dietary fiber levels in yellow beans. Prepare and submit a manuscript on iron bioavailability in the yellow bean diversity panel.
Impacts
What was accomplished under these goals?
Objective 1: A manuscript was submitted on the topic of genetic diversity and cooking time in the yellow bean diversity panel and it is currently under review. Objective 2: A manuscript on seed coat color in the yellow bean diversity panel was submitted and is currently under review. A manuscript on dietary fiber diversity in the yellow bean panel is currently in preparation. Data collection on iron bioavailability and mineral content in the yellow bean diversity panel was completed. Objective 3: Manuscript on cooking time and taste QTL in a yellow bean recombinant inbred line population was published in Frontiers in Plant Science in June 2021. Data collection on iron bioavailability and minerals was completed for the yellow bean recombinant inbred line population.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Wiesinger, J.A., Cichy, K.A., Tako, E. and Glahn, R.P., 2018. The fast cooking and enhanced iron bioavailability properties of the Manteca yellow bean (Phaseolus vulgaris L.). Nutrients, 10(11), p.1609.
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
5. Bassett, A., Katuuramu, D., Song, Q., and Cichy, K. (2021) QTL mapping of seed quality traits including cooking time, flavor, and texture in a yellow dry bean (Phaseolus vulgaris L.) population. Frontiers in Plant Science DOI=10.3389/fpls.2021.670284
- Type:
Journal Articles
Status:
Under Review
Year Published:
2021
Citation:
1. Sadohara, R., Izquierdo, P., Alves, F.C., Porch, T., Beaver, J., Urrea, C., and Cichy, K.A. The Phaseolus vulgaris Yellow Bean Collection: Genetic diversity and characterization for cooking time. Submitted to Genetic Resources and Crop Evolution on May 5, 2021.
- Type:
Journal Articles
Status:
Submitted
Year Published:
2021
Citation:
1. Sadohara, R., Long, Y., Izquierdo, Urrea, C.A., Morris, D., and Cichy, K.A. Seed Coat Color Genetics and G�E in a Yellow Bean Collection via Image Analysis Paired with Machine-Learning and GWAS. Submitted to the Plant Genome on June 18, 2021.
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Progress 03/15/19 to 03/14/20
Outputs
Target Audience:Plant breeders, human nutritionists, food companies and producers Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Two graduate students trained through this project presented their research at national conferences. How have the results been disseminated to communities of interest?Through presentations at conferences, reports, posters, and peer reviewed publications. What do you plan to do during the next reporting period to accomplish the goals?A manuscript covering QTL mapping of cooking time and sensory characteristics will be completed and submitted for publication. Iron bioavailability of yellow dry bean recombinant inbred line population (YY-RIL) with parents Ervilha (ADP0512) and PI527538 (ADP0468) will be completed.
Impacts
What was accomplished under these goals?
Objective 1: Establish and assess the genetic diversity of a panel of 200 yellow bean genotypes from around the world of both Andean and Middle American origin. Genotyping-By-Sequencing technology was used to sequence 312 individuals in the YBC panel including 14 controls, and approximately 2 million SNPs were called. SNPs were further filtered to only keep informative SNPs. A principal component analysis using 19,831 SNPs indicated that the first PC explains more than 68% of variation present in the panel, and it separated YBC lines into the two genepools of common bean as expected. The first two PCs explained over 76% of total variance in the panel and the YBC lines and controls were grouped into Andean, MA(Mesoamerican), and MA(Durango) with some admixes also present. Objective 2: Phenotype the Yellow Bean Diversity Panel for agronomic value, convenience, nutrition, and taste. The YBC panel was planted in 2019 as a second year, and 263 and 227 YBC lines were harvested in Michigan and Nebraska, respectively. Hydration rate and 80% cooking time were measured for each field replication. In the two seasons of 2018 and 2019, ~5-fold variability in MI and 6-9-fold variability in NE were observed in cooking time. GxE analysis on the two traits measured at two locations for two years indicated that the location and year have an effect on hydration rate and cooking time. Digital images on bean samples were taken, and seed coat color was measured by masking the hilum ring and hilum from the images via machine learning in collaboration with the Department of Engineering at Michigan State University. Custom python and R scripts were developed to standardize color values (L*, a*, b*) using a commercial color checker chart for a multiple year-comparison. High heritability of the color values confirmed that the method correctly captured genetic variability in seed color. The NE samples had higher lightness than MI samples, and the location effect on the seed coat color values were detected. Preliminary genome-wide association analyses on color values detected several associated SNPs near known color genes and other SNPs that may be involved in seed color expression. The YBC panel from 2018 was phenotyped for seed iron concentration and iron bioavailability. Objective 3: Phenotype and conduct QTL mapping for iron bioavailability and cooking time in a yellow bean recombinant inbred inline population segregating for these traits. The yellow dry bean recombinant inbred line population with parents Ervilha (ADP0512) and PI527538 (ADP0468) was phenotyped across two years for agronomic traits, cooking time, and sensory characteristics of the F5:7 and F5:8 generations. Milled samples of cooked, freeze-dried seeds for each genotype from the F5:7 and F5:8 generations were submitted for iron bioavailability characterization as of summer 2018. DNA was collected from the F5:7 generation, prepared in libraries, and SNP genotyped via GBS. QTL mapping of cooking time and sensory characteristics was performed with a preliminary linkage map. These results were presented at the National Association of Plant Breeders Meeting 2019 and the Bean Improvement Cooperative Meeting in 2019 and published in the Annual Report of the Bean Improvement Cooperative Volume 63. The initial linkage map was further refined after removing poor quality parental reads from the GBS data, and QTL mapping for cooking time and sensory traits was performed using the new map. Manuscript preparation is underway. Iron bioavailability of yellow dry bean recombinant inbred line population (YY-RIL) with parents Ervilha (ADP0512) and PI527538 (ADP0468) was completed on the 2016 seeds. An additional project investigating the relationship between cooking time and canning quality in select lines of this population was completed and published in the Journal of the Science of Food and Agriculture this year. Objective 4: Conduct In vivo feeding trial on the most diverse and best performing yellow bean genotypes from the The Gallus gallus in vivo feeding trial results were published in the journal Nutrients in 2019.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Wiesinger, J. A., Glahn, R. P., Cichy, K. A., Kolba, N., Hart, J. J., & Tako, E. (2019). An In Vivo (Gallus gallus) Feeding Trial Demonstrating the Enhanced Iron Bioavailability Properties of the Fast Cooking Manteca Yellow Bean (Phaseolus vulgaris L.). Nutrients, 11(8), 1768.
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Bassett, Amber, Kirk D. Dolan, and Karen Cichy. "Reduced retort processing time improves canning quality of fast?cooking dry beans (Phaseolus vulgaris L.)." Journal of the Science of Food and Agriculture (2020).
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2020
Citation:
Bassett AN, Cichy KA (2020). QTL Analysis of a Yellow Phaseolus vulgaris Recombinant Inbred Line Population for a Fast Cooking, Flavorful, and Flourishing Future of Dry Beans . Annual Report of the Bean Improvement Cooperative Volume 63: 95-96.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Bassett AN, Cichy KA (2019). QTL Analysis of a Yellow Phaseolus vulgaris Recombinant Inbred Line Population for a Fast Cooking, Flavorful, and Flourishing Future of Dry Beans . National Association of Plant Breeders Meeting 2019, Pine Mountain, GA. Poster.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Sadohara R, Izquierdo P, Wiesinger J, Glahn R, Cichy KA (2019) Yellow Bean Collection (Phaseolus vulgaris L.) ? genotypic diversity of cooking time and iron bioavailability. The National Association of Plant Breeders Annual Meeting 2019, Pine Mountains, GA. (Poster)
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Progress 03/15/18 to 03/14/19
Outputs
Target Audience:Plant breeders, plant scientists, food scientists, and physiologists. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Two undergraduate students at Michigan State University received training through this project by working as laboratory assistants and learning about cooking time and sensory analyses methodology. Two graduate students are conducting PhD research projects based on this project. They have presented their research at National and International meetings. How have the results been disseminated to communities of interest?Through professional meetings and conferences and 2) through giving the opportunity for bean breeders to evaluate the yellow bean diversity panel. What do you plan to do during the next reporting period to accomplish the goals?Objective 1: Establish and asses the genetic diversity of a panel of 200 yellow bean genotypes from around the world of both Andean and Middle American origin. A manuscript will be prepared on the YBC panel genetic diversity. Objective 2: Phenotype the Yellow Bean Diversity Panel for agronomic value, convenience, nutrition and taste. Dietary fiber will be measured in select samples of the YBC from 2018. The YBC will be planted in Michigan in 2019 and seeds will be phenotyped for seed color and cooking time. Objective 3: Phenotype and conduct QTL mapping for iron bioavailability and cooking time in a yellow bean recombinant inbred inline population segregating for these traits. QTL mapping of agronomic traits, cooking time, and sensory characteristics will be completed and written up for publication. Iron bioavailability of yellow dry bean recombinant inbred line population (YY-RIL) with parents Ervilha (ADP0512) and PI527538 (ADP0468) will be conducted. Objective 4: Conduct In vivo feeding trial on the most diverse and best performing yellow bean genotypes from the Yellow Diversity Panel and the RIL population. A manuscript will be submitted to the journal Nutrients on this study.
Impacts
What was accomplished under these goals?
Objective 1: Establish and asses the genetic diversity of a panel of 200 yellow bean genotypes from around the world of both Andean and Middle American origin. The yellow bean collection (YBC) has been grown in Michigan, Colorado, and Nebraska in the 2018 field season. Field data including days to flower and disease resistance were rated in Michigan and Nebraska. Seed weight and yield were collected at all the locations. In Michigan, 265 genotypes were harvested, and hydration rate after 12 hour-soak, cooking time, appearance after cooking were measured. Digital images were taken of the seed samples from each location for color analysis. An image analysis software Image J was partially successful in masking the hilum ring and hilum from the images. Different methods will be explored to extract color values only from the seed coat. The panel was genotyped using Genotyping-by-Sequencing method, and 52,622 single nucleotide polymorphisms (SNPs) have been identified among 298 of YBC entries. A principal component analysis using those markers classified approximately 175 genotypes as Andeans, 75 as Middle Americans (separated as two groups of 41 and 34), and 48 as admixtures. A genome-wide association analysis on the cooking time of Michigan samples discovered a few SNP markers associated with the trait. Objective 2: Phenotype the Yellow Bean Diversity Panel for agronomic value, convenience, nutrition and taste. A set of 50 fast, moderate and slow cooking genotypes from field season 2018 representing the four diversity groups of the YBC (Andean, Middle American, Jalisco/Durango, Admix) were phenotyped for iron bioavailability using the Caco-2 bioassay. The results indicate that not all fast cooking yellow beans across the four groups have enhanced bioavailability. The high iron bioavailability phenotype appears limited to the fast cooking yellow beans in the Andean and Admix groups. The slowest cooking yellow beans to have lowest iron bioavailability when compared to all the fast cooking yellow beans across the four gene pools. A detailed examination of these 50 genotypes is now being conducting, which include the measurements of starch, protein, fiber, minerals, phytate and polyphenols. The purpose of these measurements is to understand how the aforementioned dietary components might be related to the improved iron bioavailability of the fast cooking yellow beans from the Andean/Admix groups. Phenotyping the entire YBC from field season 2018 for iron bioavailability is currently underway. Objective 3: Phenotype and conduct QTL mapping for iron bioavailability and cooking time in a yellow bean recombinant inbred inline population segregating for these traits. The yellow dry bean recombinant inbred line population with parents Ervilha (ADP0512) and PI527538 (ADP0468) has been phenotyped across two years for agronomic traits, cooking time, and sensory characteristics of the F5:7and F5:8generations. Milled samples of cooked, freeze-dried seeds for each genotype from the F5:7 and F5:8generations have been submitted for iron bioavailability characterization as of summer 2018. DNA has been collected from the F5:7generation, prepared in libraries, and SNP genotyped via GBS. QTL mapping of agronomic traits, cooking time, and sensory characteristics is underway. Iron bioavailability of yellow dry bean recombinant inbred line population (YY-RIL) with parents Ervilha (ADP0512) and PI527538 (ADP0468) is currently being conducted. Objective 4: Conduct In vivo feeding trial on the most diverse and best performing yellow bean genotypes from the Yellow Diversity Panel and the RIL population. A Gallus gallus in vivo feeding trial was conducted in 2018 to compared the iron bioavailability of three faster cooking yellow beans with contrasting seed coat colors from Africa (Manteca, Amarillo, Njano) to slower cooking white and red kidney commercial varieties (Snowdon, Red Hawk). Bean based diets were formulated with cooked beans as the major ingredient and included the complementary food crops of potato, rice and cabbage. Iron bioavailability was measured in vivo as the capacity of each animal to acquire iron from a bean based diet to maintain total body iron hemoglobin (Hb-Fe) during a 6 week feeding trial. Over the course of the experiment, animals fed yellow bean diets had significantly (p ≤ 0.05) higher Hb-Fe than animals fed the white or red kidney bean diet. Nutritional analysis revealed that the iron bioavailability of yellow beans was not dependent on their seed iron concentrations or phytate levels. Polyphenolic analysis showed that yellow beans have high concentrations of the antioxidant kaempferol 3-glucoside, when compared to the white and red kidney beans. This is an interesting observation because previous studies have demonstrated that kaempferol 3-glucoside is a promoter of iron uptake in Caco-2 cells. This study also demonstrates that the fast cooking Manteca yellow bean (Ervilha) provides the most bioavailable iron during the 6 week feeding trial. Introducing traits similar to those found in the Manteca yellow bean that reduces the content of procyanidins (condensed tannins), while maintaining the yellow bean's unique abundance of kaempferol 3-glucoside may have a profound impact on dry bean iron bioavailability. This study demonstrates how the Manteca market class is worthy of germplasm enhancement to address iron deficiency in regions where beans are consumed as a dietary staple.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Sadohara R, Izquierdo, P, Cichy, KA (2019) Genotypic diversity of a Yellow Bean Collection (Phaseolus vulgaris L.) assembled for consumer traits improvement. The 9th International Conference on Legume Genetics and Genomics. Dijon, France
- Type:
Other
Status:
Published
Year Published:
2019
Citation:
Wiesinger, JA, Glahn, RP, Cichy, KA, Kolba, N, Hart, J, Tako, E (2019) In vivo (Gallus gallus) assessment reveals the iron benefits of consuming the fast cooking manteca yellow bean (Phaseolus vulgaris). Annual Report of the Bean Improvement Cooperative 62: 59-60.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Wiesinger, JA, Glahn, RP, Cichy, KA, Kolba, N, Tako, E (2019) Combined in Vitro (Caco-2 Cell) and In Vivo (Gallus gallus) Assessment Reveals the Enhance Iron Bioavailability of the Fast Cooking Manteca Yellow Bean (Phaseolus vulgaris L.). American Society for Nutrition (ASN) conference in Baltimore, Maryland.
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Progress 03/15/17 to 03/14/18
Outputs
Target Audience:Plant breeders, plant scientists, food scientists, and physiologists. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Two undergraduate students at Michigan State University received training through this project by working as laboratory assistants and learning about cooking time and sensory analyses methodology. Two graduate students are conductingPhD research projects based on this project. They have presented their research at National and International meetings. How have the results been disseminated to communities of interest?1) Through professional meetings and conferences and 2) through giving the opportunity for bean breeders to submit entries to the yellow bean diversity panel. What do you plan to do during the next reporting period to accomplish the goals?Objective 1: Establish and asses the genetic diversity of a panel of 200 yellow bean genotypes from around the world of both Andean and Middle American origin. The Yellow Bean Collection will be planted in 2018 as its first year as a replicated trial for phenotypic evaluation. DNA extraction, library preparation and Genotyping by Sequencing will be performed over the summer of 2018. Objective 2: Phenotype the Yellow Bean Diversity Panel for agronomic value, convenience, nutrition and taste. The entire panel that will be grown on 2018 will be phenotyped for cooking time and seed color as year 1 of a genome-wide association study. Objective 3: Phenotype and conduct QTL mapping for iron bioavailability and cooking time in a yellow bean recombinant inbred inline population segregating for these traits. The iron bioavailability phenotyping will be conducted. DNA library preparation for GBS sequencing will be conducted this summer. Following genotyping, QTL mapping will be performed. Objective 4: Conduct In vivo feeding trial on the most diverse and best performing yellow bean genotypes from the Yellow Diversity Panel and the RIL population. A boiler chicken (Gallus gallus) animal model will be used to test the iron bioavailability of three high yielding yellow beans grown at the Montcalm Research Farm near Entrican, Michigan in 2017. The in vivo feeding trial (6 weeks) is expected to start June 26th. The feeding trial will end August 7th and a manuscript will be submitted by the end of this year.
Impacts
What was accomplished under these goals?
Objective 1: Establish and asses the genetic diversity of a panel of 200 yellow bean genotypes from around the world of both Andean and Middle American origin. The yellow bean diversity panel, termed the Yellow Bean Collection (YBC) was assembled. The YBC consists of 308 lines after an additional 101 genotypes were incorporated into the original collection of 207 genotypes. YBC now includes 141 lines from GRIN, 35 from CIAT Uganda, 33 from CIAT Colombia, 24 from U.S bean breeding programs, 3 from Canada, 34 from Latin America and Caribbean, and 23 from Africa. It was planted as a single replication in Montcalm, Michigan, Saginaw Valley, Michigan, and Fort Collins, Colorado in 2017 to increase seeds. The 308 genotypes were grown in the greenhouse in the spring of 2018, and trifoliate tissues have been collected for genotyping. Objective 2: Phenotype the Yellow Bean Diversity Panel for agronomic value, convenience, nutrition and taste. The original 207 entries were grown at Montcalm Michigan, Saginaw Valley, Michigan, and Fort Collins, Colorado in 2017 season. Adaptation, growth habit, day to flower, day to mature, and disease resistance (CBB, anthracnose, and white mold) were rated. Out of the initial 207 genotypes, 177 have been retained after removing those that are not adapted to Michigan or have questionable identity. A subset of seven genotypes along with four control cultivars were evaluated for seed coat color, hydration rate after soaking, cooking time, and hydration rate after cooking. Cooking time was determined in two reps by using the automated Mattson cooker with 25 soaked seeds. The 20th pin drop time was recorded as 80% cooking time. Color values, L* (lightness), a* (redness), and b* (yellowness) were measured by capturing a digital image of 20 seeds and processing the image using PhotoMeasure ver. 4 software. There were differences in those traits among the genotypes tested, and the location effect was significant. Objective 3: Phenotype and conduct QTL mapping for iron bioavailability and cooking time in a yellow bean recombinant inbred inline population segregating for these traits. The yellow dry bean recombinant inbred line population (YY-RIL) of 240 lines with parents Ervilha (ADP0512) and PI527538 (ADP0468) was grown in Montcalm Michigan in 2016 and 2017. ADP0512 is fast cooking with high iron bioavailability and ADP0468 is slow cooking with low iron bioavailability. The population has been phenotyped both years for agronomic traits, cooking time, and sensory characteristics of the F5:7 and F5:8 generations. Milled samples of cooked seeds for each genotype from the F5:7 generation have been submitted for iron bioavailability characterization to USDA-ARS, Ithaca, NY as of summer 2017. DNA has been collected from the F5:7 generation. Objective 4: Conduct In vivo feeding trial on the most diverse and best performing yellow bean genotypes from the Yellow Diversity Panel and the RIL population. A boiler chicken (Gallus gallus) animal model will be used to test the iron bioavailability of three high yielding yellow beans grown at the Montcalm Research Farm near Entrican, Michigan in 2017. These include the parents of the mapping population Ervilha and PI527538 (Objective 3), as well as Uyole 98, which is a fast cooking, disease resistance variety developed in Tanzania. Two non-yellow field controls were also grown at the Montcalm Research Farm. These include the white kidney bean Snowdon and the dark red kidney bean Red Hawk. Snowdon and Red Hawk are varieties adapted for Montcalm and serve as benchmarks to compare the yellow beans in vivo. Large quantities (>35kg) of each bean were harvested in 2017, sorted to remove external material, and stored at a cool temperature for six weeks prior to measuring cooking time. Before processing the large quantities of seed for diet preparation, cooking time was measured using an automated Mattson Cooker. Twenty-five seed were soaked overnight in distilled water prior to cooking in boiling water. Cooking time was determined as the average of four field replicates. Significant differences in cooking time were measured between the yellow, white and red beans ranging from 15 minutes for Ervilha to 29 minutes for Red Hawk. These same cooking times were applied to the large quantities of beans processed in 100-gallon steam kettles at the Pilot Processing Plant located in Stocking Hall at Cornell University. Thirty-five kilograms of each bean were soaked overnight in 30 gallons of distilled water before boiling in the large steam kettles. Beans were removed from the boiling water and cooled at room temperature for 20 minutes before freezing at -20oC for 12 hours. Lyophilized beans were milled into powder, which was then tested from minerals, phytate and iron bioavailability using an in vitro digestion/Caco2 cell culture model. Significant differences in iron bioavailability were measured between the cooked/lyophilized yellow, white and red kidney bean. Expressed as Caco-2 cell ferritin formation (ng ferritin/mg total cell protein) after a 24 hour exposure to an in vitro digested sample of whole beans, iron bioavailability ranged from 9.2 ng ferritin/mg protein in fast cooking Manteca Ervilha to 4.5 ng ferritin/mg protein in the slowest cooking yellow bean PI527538. Experimental diets with potato, rice and cabbage were also formulated with each bean. Using the Caco-2 cell culture model, significant differences for in vitro iron bioavailability between the yellow, white and red kidney beans were detected. Higher iron bioavailability was measured in the experimental diets with Snowdon and Ervilha serving as the main ingredient.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Bassett A. and Cichy, K.A. (2017) Cooking Time and Sensory Evaluation of a Yellow Dry Bean Recombinant Inbred Line Population. Poster Presentation, National Association of Plant Breeders Annual Meeting, Davis, California Aug 8, 2017
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Sadohara R., Hooper S., Cichy K. (2018) Discovery of unique low resistant starch dry bean (Phaseolus vulgaris L.) genotypes. Oral Presentation, 4th ICC Latin American Cereals Conference. Mexico City, Mexico, March 13, 2018
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2018
Citation:
Bassett A. and Cichy, K.A. (2018) A Method to Incorporate Sensory Traits in Dry Bean Breeding Programs. Poster Presentation, Institute of Food Technologists Annual Meeting, Chicago, Illinois July 16, 2018
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