Proximate composition and physico-chemical properties of improved dry bean (Phaseolus vulgaris L.) varieties grown in Ethiopia

Abstract

Eight improved haricot bean varieties were studied for their proximate composition and physico-chemical properties. The nutrition related parameters studied were moisture, ash, crude protein, Crude lipid, crude fiber, crude fat, total carbohydrates, total energy, mineral content and physico-chemical properties. The physico-chemical properties analysed included density, 100-seed mass, water hydration capacity, swelling capacity, hydration index, swelling index, swelling and hydration coefficient, cooking time, color and cooked texture. Protein content ranged between 17.96 and 22.07g/100g with significant differences among improved varieties. Crude fat ranged 1.27–3.02g/100g, crude fiber 4.66–5.95g/100g, ash 2.86–4.26g/100g, carbohydrates 56.53–61.56g/100g, moisture content 9.08–11.00g/100g and lipid 0.67–1.19g/100g, respectively. Energy values of the seeds were 1320.01–1375.74kJ/100g (DM), which are comparable to those of other dry beans. Mineral contents of the seeds showed greater variation. Ca was the most abundant 1929.77mg/kg whereas Zn was low 28.22mg/kg. Considerable variations were observed among the varieties for calcium, phosphorus, iron and zinc contents. Large variations existed in cooking time, swelling capacity, hydration capacity, unhydrated seeds and hardness. The research results can be used for investigators and food companies for the recipe development of bean-based processed foods, including fortified products. The improved varieties Roba, Redwolaita, Awash and Mexican were found better food and export type varieties.