Abstract
The contents of mineral nutrients (Fe, Ca, Cu, Mn, Mg, and Zn) and phenolic compounds (total phenols and tannins) of sixteen bean cultivars grown under controlled conditions have been quantified. Data obtained from chemical determinations and bean yields were evaluated by multivariate methods, principal components, hierarchical cluster and canonical correlation analysis. Three groups of cultivars were recognized and mineral nutrients Fe, Zn, Cu, and Mn as well as bean yields were the most relevant factors for their discrimination. Potential bean varieties for biofortification programs or direct use in fortified food were identified mainly in cluster I, in which a number of cultivars conciliate good yields and high mineral contents, such as Apore (Fe and Mg), Bambui (Zn), and Valente (Fe and Cu). The use of canonical correlation analysis allowed for the detection of significant relationships between bean yield, tannins, and Mg, Zn, and Mn metals.
Highlights
The common bean (Phaseolus vulgaris L.) is one of the most important sources of proteins, calories, B-complex vitamins, and minerals in Latin America
The majority of bean breeding programs developed in Brazil have focused on improving resistance to Multivariate Characterization of Bean Varieties According to Yield Production
An alternative for the prevention and treatment of these deficiencies is the biofortification of edible foods that are highly consumed by the population, which is the case of beans in Brazil, with essential minerals.[1,10]
Summary
The common bean (Phaseolus vulgaris L.) is one of the most important sources of proteins, calories, B-complex vitamins, and minerals in Latin America. In Brazil, the bean consumption per capita is about 17 kg/year,[1] which makes this legume essential against severe iron deficiency anaemia, a critical public health problem in South and Central America, affecting as many as 25% of pregnant women and 40% of children under 5 years old.[2] In developing countries, beans are the best non-meat source. Mineral contents in bean grains can vary largely depending on the varieties,[4,5] and on environmental factors, such as soil composition.[6] Taking into account the nutritional value of beans, another important aspect needs to be considered: the presence of anti-nutritional components, such as tannins, phenols, phytic acids, and calcium, which depress Fe bioavailability.[7].
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