Abstract
The recommendation of bean cultivars and the use of appropriate storage techniques allow the quality characteristics of these grains to be preserved for human consumption. The aim of this study was to characterize the effects of storage on three cultivars of the common carioca bean in raw form and to determine the relationships between storage time and technological quality parameters involved in the darkening and hardening of grains, the chemical composition of the beans and the presence of secondary metabolites. The experiment followed a completely randomized design (CRD) with a full factorial scheme consisting of two factors: bean cultivars, with three levels and storage time, with five levels. The color parameters and the storage times significantly differed between the cultivars. The cooking time, when compared to the water absorption index, indicated that the cultivars had, on average, a high percentage of moisture (>95%) and an average cooking time of 17 min., this applies to the control, while values increase during the storage time. Storage under ambient conditions led to a reduction in grain brightness parameters, characterized by darkening and hardening; no reduction in protein and mineral content; and an increase in iron, phosphorous, tannin, and phytic acid contents at 180 days. Key words: Cooking time, grain color, multivariate analysis, phaseolus vulgaris.
Highlights
The common bean (Phaseolus vulgaris L.) is one of the most important foods in the Brazilian diet, as it is an excellent source of essential nutrients, with significant concentrations of protein, carbohydrates, fiber, vitamins, and minerals (Borém and Carneiro, 2011)
The aim of this study was to characterize the effects of storage on three cultivars of the common carioca bean in raw form and to determine the relationships between storage time and technological quality parameters involved in the darkening and hardening of grains, the chemical composition of the beans and the presence of secondary metabolites
The cooking time, when compared to the water absorption index, indicated that the cultivars had, on average, a high percentage of moisture (>95%) and an average cooking time of 17 min., this applies to the control, while values increase during the storage time
Summary
The common bean (Phaseolus vulgaris L.) is one of the most important foods in the Brazilian diet, as it is an excellent source of essential nutrients, with significant concentrations of protein, carbohydrates (especially starch), fiber, vitamins, and minerals (Borém and Carneiro, 2011). Among the many commercial groups, beans of the carioca group stand out, as they are a preferred type and represent approximately 70% of the domestic consumer market (Albrecht and Carvalho, 2006) They receive greater attention from genetic breeding programs, in which characteristics related to chemical composition (as a function of storage conditions), such as mineral content and secondary metabolites, have been gaining importance for research because they are determinants of the nutritional quality of these legumes. Technological characteristics include physical attributes, such as color, brightness, and texture, and they are related to cooking time Their nutritional value specifies the chemical composition of beans with respect to protein, vitamin, and mineral content. Cooking or technological qualities include, in particular, the ability to be rapidly hydrated, which contributes to reduced cooking time, thick broth, good flavor, and pleasing texture, as well as moderately split beans, thin skin, and good color stability (Bassinello, 2016)
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