Nutrient and Popping Characteristics of Wyoming-Grown Peruvian Popping Beans

Abstract

Describe nutrient and popping characteristics of nuña popping beans, a novel food choice for consumers. American consumers fall short of dietary guidelines for fiber. Beans are a rich source of protein and fiber, however, less than 14% of adults include beans/legumes in their daily diets. Nuña beans (Phaseolus vulgaris L.), a class of common beans originated in South America and cultivated for growth in North America, possess unique characteristics including flavor profile, popping ability, and nutrient content that may appeal to consumers. The purpose of this study was to evaluate Wyoming-grown popping beans to 1) determine nutrient characteristics and 2) assess popping percentage and shelf stability. Crude protein concentration was determined for mature seed of five lines grown in Wyoming utilizing the Dumas method for nitrogen quantification. Total fatty acid content and a fatty acid profile for one line [CO49957] was determined by gas-liquid chromatography. Popping percentage was assessed by heating beans in canola oil in a cast iron pan to induce popping. The impact of storage time on popping percentage was evaluated on CO 49957 at month 6 and 12 after harvest. Crude protein concentration averaged 19.9% and did not significantly differ among the five lines. Total fatty acid content of CO 49957 averaged 1.55 g/100g. Average fatty acid profile was primarily comprised of α-linolenic acid (38.9%), linoleic acid (24.7%), and palmitic acid (19.4%). Popping percentage was 90% (baseline), 100% (6 months), and 87% (12 months). Popping beans can provide consumers a significant source of plant-based protein and fiber while maintaining adequate levels of popping percentage with prolonged storage.