Biofortified Beans Research Articles

Development and characterization of complementary and snack foods from composite flours of roots, tubers and biofortified beans for improved nutrition in Malawi

Development and characterization of complementary and snack foods from composite flours of roots, tubers and biofortified beans for improved nutrition in Malawi

Review of the facilitators and barriers to adoption of biofortified foods and food products.

Biofortification - the process of increasing the concentrations of essential nutrients in staple crops - is a means of addressing the burden of micronutrient deficiencies at a population level via existing food systems, such as smallholder farms. To realise its potential for global impact, we need to understand the factors that are associated with decisions to adopt biofortified crops and food products. We searched the literature to identify adoption determinants, i.e. barriers to (factors negatively associated) or facilitators of (factors positively associated) adoption, of biofortified crops and food products. We found 41 studies reporting facilitator(s) and/or barrier(s) of adoption. We categorised the factors using the Consolidated Framework of Implementation Research 2.0, resulting in a set of factors that enable or constrain adoption of biofortified foods across twenty-four constructs and five domains of this meta-theoretical determinant framework from implementation science. Facilitators of orange sweet potato adoption included knowledge about importance, relative advantage, efficient production and management practices; barriers included lacking timely access to quality vines and market remoteness (28 studies total). Facilitators of vitamin A cassava adoption included awareness of its benefits and access to information; barriers included poor road networks and scarcity of improved technology including inadequate processing/storage facilities (8). Facilitators of high-iron bean adoption included farmers' networking and high farming experience; barriers included low knowledge of bean biofortification (8). Barriers to vitamin A maize adoption included low awareness and concerns regarding yield, texture and aflatoxin contamination (1). These barriers and facilitators may be a starting point for researchers to move towards testing implementation strategies and/or for policymakers to consider before planning scale-up and continuous optimisation of ongoing projects promoting adoption of biofortified crops and food products.

Nutritional and Techno-Functional Properties of Noodles with Orange Fleshed Sweet Potatoes and Bio-fortified Beans

Noodles are popular globally and their consumption is on the rise. Conventional noodles are often lacking in nutrients. Substituting part of wheat flour with nutrient-rich ingredients can improve their nutritional value, though it may alter product properties. This study aimed to evaluate the properties of noodles made with partial substitution of wheat flour with orange-fleshed sweet potatoes (OFSP) and bio-fortified beans (BFB). Nutrient-enhanced noodles were produced using an optimized processing protocol developed previously with response surface methodology (RSM). The protocol included substituting wheat flour with 21.5% OFSP and 5.5% BFB. The noodle processing conditions were dough thickness (2 mm), drying temperature (80°C) and time (143 mins). The control sample of noodles were made using plain wheat flour. Proximate analysis, carotenoids, minerals (iron and zinc), cooking properties and colour were determined. The control sample of noodles were made using plain wheat flour. Results were subjected to a t-test using SPSS and the difference in means was considered significant at p<0.05. The nutrient-enhanced noodles showed significantly higher levels of ash, protein, dietary fiber, iron, zinc, and beta-carotene than the control. They also exhibited higher cooking loss (8.98 versus 6.22%) and cooking yield (219.88 versus 184.73%). The noodles samples varied in colour values (L*a*b*) and visual appearance with the control exhibiting a higher L* value, lower a* value, and lighter appearance. The study suggests that substituting wheat flour with OFSP and BFB in noodle production enhances the nutritional value and impacts on physical properties. Therefore, incorporating nutrient-rich ingredients e.g. OFSP and BFB could create convenient and nutritious foods.

Cultivating prosperity in Rwanda: the impact of high-yield biofortified bean seeds on farmers’ yield and income

Cultivating prosperity in Rwanda: the impact of high-yield biofortified bean seeds on farmers’ yield and income

Optimization of formulation and processing conditions for the production of functional noodles containing orange-fleshed sweet potatoes and biofortified beans.

The global demand for noodles continues to increase due to their convenience, wide appeal, and affordability. Instant noodles, in particular, are popular for their easy preparation. With annual consumption reaching 106 billion servings in 2019, there is a growing awareness of the importance of healthy food options. However, most noodle types currently available commercially are of low nutritional value. This study sought to develop a protocol for the production of functional noodles consisting of orange-fleshed sweet potatoes (OFSP) puree and biofortified bean powder (BBP). Response surface methodology (RSM) was used to optimize product formulation and processing parameters. Reduced quartic models were found to adequately represent the relationship between dependent variables (hardness, moisture, protein, dietary fiber, iron, and zinc content) and independent variables (dough thickness, drying temperature, and drying time). R 2 values were 0.86-0.99, with a nonsignificant lack-of-fit (p < .05). Using numerical optimization, the optimal protocol for the production of functional noodles was determined to include formulation consisting of wheat 73%, OFSP 21.5%, and BBP 5.5%; dough thickness of 2.0 mm; drying temperature and time of 80.0°C and 143.4 min, respectively. These conditions yielded noodles with 5.9% moisture, 11.0 N hardness, 34.5% protein, 11.9% dietary fiber, 86.9 ppm (parts per million) iron, and 50.53 ppm zinc, with a desirability value of 0.82. Experimental validation demonstrated no significant difference from predicted values. Sensory evaluation rated the noodles as acceptable to consumers, with an overall acceptability of 7.8 on a 9-point hedonic scale. These results show the potential of OFSP and BBP as ingredients for acceptable and nutrient-rich noodles.

NUA 45, a dry bean cultivar, builds a subtle brand in Zimbabwe against all odds

Global business today is driven by brands, each with a unique story, but rarely of a product that is a public good. Building a brand requires careful planning, creativity, and an understanding of the target market. Borrowing from various brand concepts and frameworks, this paper explores how a government-bred common bean cultivar., NUA 45, defied the odds to create a new identity and association in Zimbabwe. Firstly, the cultivar overcame the general lack of promotion investment in government-bred (public) common bean cultivars. Secondly, being a red mottle-colored cultivar in a red-speckled (sugar type) bean-predominated country, NUA 45 had to break the preference typecasts. Thirdly, NUA 45 was among the first generation of biofortified bean cultivars enriched with iron (Fe) and zinc (Zn), some of the most sought-after micronutrients in a world ridden with hidden hunger. Overcoming these market barriers required a systematic approach to awareness creation, collaboration, and commercialization, avoiding the tragedy of the commons, and instead, achieving a win-win situation for all stakeholders. This entailed understanding the needs and preferences of different value chain actors, developing messages, and engaging local farmers, retailers, aggregators, and private and public sector partners to promote NUA 45. Lastly, developing compelling stories and leveraging digital channels to reach new customers that sought personal experiences, moved the cultivar name from a mere label to a spontaneously endorsed lifestyle and a brand that ‘spread like wildfire’ across the country and the Southern Africa Development Community (SADC) region. The NUA 45 brand broke new ground for other biofortified bean cultivars and non-sugar bean cultivars. Following its release in seven other countries, NUA 45 pioneered listing on the SADC regional variety catalog.

Understanding consumer preferences for rice beans for enhanced food security: a choice experiment approach in western Kenya

Hidden hunger, a condition that arises from eating a low legume-cereal mix, hinders the attainment of food security. It affects 25% of the world’s population and 20% of the African population. To address this problem, various crop improvement programs aimed at increasing the introduction of biofortified beans in households’ diets have been initiated. However, Kenya still has a deficit in protein intake despite the availability of biofortified beans. In western Kenya, specifically Busia and Migori counties, where there is high consumption of staple cereals, rice beans (Vigna umbellata) have been piloted on farmers’ fields, but the extent of uptake at the consumption level remains undocumented. Therefore, this study analyzed consumer preferences for improved rice beans through a discrete choice experiment (DCE) approach. The results showed that consumers were willing to pay 166.59 Kenya Shillings (Ksh) for high protein content, Ksh 225.69 for red color, Ksh 113.46 for short cooking time, Ksh 202.30 for good legume-cereal mix and Ksh 139.29 for sweet taste. These findings have important implications for policy interventions on crop breeding, food processing, healthy food and nutrition guidelines.

Sensory acceptability and nutritional quality of composite bread with added puree from biofortified beans in Malawi

AbstractOf late, the global supply of wheat is increasingly becoming lower and lower due to the continuing Russia–Ukraine war, blockages of major seaports as a result of the war and climate change. Importing countries are hardest hit as prices skyrocket. Millions of people relying on bread as staple food are affected in multiple ways. New methods to prepare composite bread that meets sensory and nutritional needs of consumers are needed to help address the problem. This study modified the standard recipe and developed bread with 20%, 30% and 50% of the wheat flour substituted by puree from NUA 45 biofortified beans. Ascorbic acid was added to improve the functionality of the yeast and the quality of the bread. Testers rated the 20% bean puree bread as the most acceptable. The appearance, flavour and taste imparted by the bean puree and lemon juice were the major sensory attributes for acceptance, accounting for over 65.79% of the variance in the principal component analysis. Although the test bread was slightly denser than the traditional one with 100% wheat flour, the bean puree enhanced the nutritional quality with average proximate values of protein found to be 1.66 ± 0.18, fat 7.42 ± 0.36, carbohydrates 57.19 ± 0.27, iron 2.04 ± 0.03 and zinc 2.25 ± 0.02 per 100 g of sample. The study concludes that puree from beans can be used to replace 20%–30% of wheat flour in bread making. The bread can be an option for people interested in variety, heavier meals and nutrition.

Adaptive Responses of Biofortified Common Bean Lines to Acidic Soil and High Temperatures in the Colombian Amazon Region

One of the strategies to combat micronutrient malnutrition is by developing biofortified common bean lines (Phaseolus vulgaris L.) capable of tolerating different stress conditions. In this study, the adaptive responses of different biofortified bean lines grown under combined stress of acidic soil and high-temperatures were evaluated in the Colombian Amazon. A total of 247 common bean lines from the Mesoamerican gene pool were used to determine the adaptive response in terms of phenological, physiological, and agronomic behavior under combined stress conditions. The lines tested were obtained from different single crosses, double crosses, and backcrosses between different bean materials, of which 146 were obtained from F4 families with high iron (Fe) content in seed and 99 common bean lines from F5 families. Different bean lines had grain yields (GY) higher than 1400 kg ha−1 from the F5 (lines: 859, 805, 865, and 657) and F4 (lines: 2853 and 2796) families. The superior performance of these lines was related to a higher photosynthate partitioning that has allowed an increase in pod formation (pod partitioning index, PPI) from the canopy biomass (CB) and grain filling (pod harvest index, PHI; harvest index, HI), resulting in higher values of GY. Values of GY were correlated with CB (r = 0.36), PPI (r = 0.6), PHI (r = 0.68), and HI (r = 0.8, p &lt; 0.001). This increase in agronomic performance is due to a greater allocation of energy to the photosynthetic machinery (ΦII) and its dissipation in the form of heat (ΦNPQ), with increases in the leaf temperature difference (LTD). Based on the results obtained, six biofortified lines of common bean (lines F5: 859, 805, 865, and 657; lines F4: 2853 and 2796) showed traits of tolerance to combined stress and can serve as progenitors to increase Fe and Zn concentration in the seeds of lines that tolerate the combined stress from acidic soil and high temperature in the Colombian Amazon region.

Genome-Wide Identification and Expression Analysis of MTP (Metal Ion Transport Proteins) Genes in the Common Bean.

MTP/CDF carriers, called metal ion transport proteins, act as substrates for the transmission of micronutrients such as iron (Fe), zinc (Zn), and manganese (Mn) to membrane carriers in plants. In this study, genome-wide analysis of the MTP gene family in the common bean genome, expression analysis of the PvMTP4, PvMTP5, and PvMTP12 genes after Fe and Zn treatments, and the effects of Fe and Zn applications on iron and zinc content were investigated. This study used common bean genotypes assumed to have high or low Fe and Zn accumulation ability. PvMTP genes were defined as containing conserved catalytic domains with molecular weights and protein lengths ranging from 41.35 to 91.05 kDa and from 369 to 813 amino acids (aa), respectively. As a result of the phylogenetic analysis, three main clusters containing seven subgroups were formed. In this study, the first characterization of the MTP gene family of beans was performed, and the responses of three different PvMTP genes in the Zn-CDF group to Fe and Zn applications were revealed. The obtained findings are thought to constitute pioneering resources for future research on common bean biofortification studies, plant breeding related to Fe and Zn, and the functional characterization of the MTP gene family.

Gender dynamics in the biofortified bean value chain in Burundi

Biofortified beans are being promoted in Burundi to solve malnutrition issues among rural households. The study was conducted in Muyinga and Gasorwe communes, where biofortified bean varieties were disseminated. This study aims to understand gender roles and practices in households and farms and how these roles and practices influence participation and uptake of biofortified beans. Lastly, it looks at the role of extension in increasing the uptake of agricultural technologies like biofortified bean varieties. Data were collected using a mixed-method approach—focus group discussions, key informant interviews and questionnaires and analyzed using content analysis, descriptive statistics, and a probit model on STATA software. Descriptive results indicated increasing joint farm management and decision-making on bean production, with men taking the lead in markets and income accrued from the sale of crops. Despite the promotion of various improved bean varieties, only two biofortified bean varieties, MAC44 and RWR2245, were adopted by smallholder farmers. The probit results indicated that utilization of hired labor, the source of biofortified improved bean seed, total cultivated land area, decision-maker on land use, years after the first adoption, and the type of extension services sought were significant factors that influenced farmers’ use of biofortified beans varieties. Based on the study's findings, more effort is required to promote access to inclusive extension services, market and decision-making on income accrued from the sale of farm produce.

Household-Level Coverage of Iron-Biofortified Beans in the Northern Province of Rwanda

BackgroundBiofortification, the process of enhancing the micronutrient content of staple crops, is a nutrition-sensitive agricultural intervention with the potential to increase micronutrient intakes and improve health outcomes, especially among vulnerable populations. Although data are available on the number of farming households that grow biofortified crops, information on the coverage of biofortified foods in the general population is limited. Such information is critical to assess the performance of biofortification programs and guide decisions related to program implementation while ascertaining progress toward achieving expected impacts. ObjectiveThis study aimed to assess the household coverage of iron-biofortified beans (IBBs) in rural areas of the Northern Province of Rwanda. MethodsWe applied methods previously used to assess coverage in large-scale food fortification programs to develop coverage indicators for IBBs. These indicators were 1) consumption of beans in any form; 2) awareness of IBBs; 3) availability of IBBs; 4) consumption of IBBs (ever); and 5) consumption of IBBs (current). ResultsOf the 535 households surveyed, 98% consumed beans in any form and 79% were aware of IBBs. Among the 321 households that provided bean samples, only 40% of the samples were biofortified (as determined by a breeding specialist) and only 21% of respondents were able to correctly identify IBBs. Although 52% of households reported to be ever consuming biofortified beans, only 10% of households were currently consuming these beans. ConclusionsDespite relatively high awareness of IBBs among surveyed households, a few households currently consume IBBs, highlighting the need to explore strategies to promote consumption. More research is also required to investigate factors hindering the consumption of IBBs.

Phenotype based clustering, and diversity of common bean genotypes in seed iron concentration and cooking time.

Common bean is the world's most important directly consumed legume food crop that is popular for calories, protein and micronutrients. It is a staple food in sub-Saharan Africa, and a significant source of iron for anemic people. However, several pests, soil and weather challenges still impede its production. Long cooking time, and high phytic acid and polyphenols that influence bioavailable iron also limit the health benefits. To inform population improvement strategies and selection decisions for resilient fast cooking and iron biofortified beans, the study determined diversity and population structure within 427 breeding lines, varieties, or landraces mostly from Alliance Uganda and Columbia. The genotypes were evaluated for days to flowering and physiological maturity, yield, seed iron (FESEED) and zinc (ZNSEED) and cooking time (COOKT). Data for all traits showed significant (P≤0.001) differences among the genotypes. Repeatability was moderate to high for most traits. Performance ranged from 52 to 87 ppm (FESEED), 23-38 ppm (ZNSEED), 36-361 minutes (COOKT), and 397-1299 kg/ha (yield). Minimal differences existed between the gene pools in the mean performance except in yield, where Mesoamerican beans were better by 117 kg/ha. The genotypes exhibited high genetic diversity and thus have a high potential for use in plant breeding. Improvement of FESEED and ZNSEED, COOKT and yield performance within some markets such as red and small white beans is possible. Hybridization across market classes especially for yellow beans is essential but this could be avoided by adding other elite lines to the population. Superior yielding and fast cooking, yellow and large white beans were specifically lacking. Adding Fe dense elite lines to the population is also recommended. The population was clustered into three groups that could be considered for specific breeding targets based on trait correlations.

Cooking properties and nutrient retention of biofortified common bean (Phaseolus vulgaris) varieties: The case of Burundi

IntroductionCurrent research on micronutrient deficiency indicates positive outcomes associated with utilizing biofortified beans in mitigating nutrition-related iron and zinc deficiencies, primarily in Sub-Saharan Africa. The common bean is however not palatable in its raw state and requires cooking before consumption. Existing research on the cooking qualities and nutrient retention of these novel biofortified common bean varieties is nonetheless scant, notably in Burundi.Materials and methodsThis study determined water absorption capacity, cooking yield, cooking time, and iron and zinc retention of 9 biofortified common bean varieties with Kinure, a traditional non-biofortified variety, as the control. The study employed a 10 × 2 completely randomized design in a factorial arrangement. The first factor was bean varieties with ten levels, and the second was pre-treatment with two levels, soaking and not soaking. Standard methods were used to analyze cooking properties and mineral retention, and experiments replicated thrice. Data analysis was conducted at a 95% confidence level and included Analysis of Variance and t-test comparison studies. Post-hoc analysis was performed using Tukey's Honestly Significant Difference.Results and discussionCooking properties and mineral retention varied significantly between soaked and unsoaked bean varieties (P &amp;lt; 0.05) and in comparison, to Kinure (P &amp;lt; 0.05 and P &amp;lt; 0.001). Water absorption capacity varied from 64.51% to 116.3%. Soaked beans recorded half the total cooking time needed to cook unsoaked beans (77.62 versus 156.86 minutes), had higher cooking yields (289.77% versus 259.82%), and reduced Fe (121.58 versus 167.8%) and Zn (127.74% versus 145.15%) retention. Compared to Kinure, soaking resulted in longer cooking times, lower cooking yields in the biofortified common beans, and an insignificant effect on their zinc retention. A significant correlation between iron and zinc retention (r = 0.445), water absorption capacity and iron retention (r = −0.0425) and water absorption capacity and zinc retention (r = −0.477) were recorded. Three clusters were also observed; iron and zinc retention, cooking yields, and water absorption capacity, and cooking time. It was observed that, soaking common beans before cooking reduces cooking time and increases cooking yield in both biofortified and traditional common bean varieties. Moreover, biofortified common beans are a good source of iron and zinc and could considerably alleviate micronutrient deficiencies, particularly in developing countries.

Effects of Different Processing Methods on the Iron, Zinc and Other Nutrients Content of Biofortified Beans (&lt;i&gt;Phaseolus vulgaris L&lt;/i&gt;.)

Iron deficiency anemia remains a real public health problem among young children in Cameroon. To reduce it, iron biofortification of legumes was developed to improve the iron nutritional status of the children. This study aimed to assess the effect of different processing methods on the iron, zinc and other nutrients content of biofortified bean cultivars (Phaseolus vulgaris L.) from Cameroon. Firstly, a survey was done in the city of Douala on different processes applied to the bean seeds before cooking. The raw and cooked sample of seeds were analysed for proximate and antinutrients composition, using AOAC methods for macronutrients content and atomic absorption spectrophotometry for minerals. The traditional bean cultivar served as control. From the results of the survey, beans treatment were divided into four groups: raw, boiled, soaked and boiled, boiled with limestone. The results showed that different processing methods led to an increase in protein (19.53%-27.66%), and crude fibre (4.46%-7.99%) but a decrease in carbohydrate (62.23%-53.28 %), lipids (5.48%-3.32%) contents. The biofortified bean showed statistically significant differences in iron and zinc contents compared to the traditional bean. Soaked and boiled biofortified bean had higher mineral contents compared to the traditional bean. Processing improved significantly (p<0.05) the nutritional value of the beans by reducing the antinutrient contents. Boiling with limestone was found to have the highest level of reduction effect on the tannin, oxalate, phytate and saponin. Biofortified bean cultivar could be used as food formulation material for infants and young children to prevent micronutrients deficiencies.

Biofortification of common bean (Phaseolus vulgaris L.) with iron and zinc: Achievements and challenges.

Micronutrient deficiencies (hidden hunger), particularly in iron (Fe) and zinc (Zn), remain one of the most serious public health challenges, affecting more than three billion people globally. A number of strategies are used to ameliorate the problem of micronutrient deficiencies and to improve the nutritional profile of food products. These include (i) dietary diversification, (ii) industrial food fortification and supplements, (iii) agronomic approaches including soil mineral fertilisation, bioinoculants and crop rotations, and (iv) biofortification through the implementation of biotechnology including gene editing and plant breeding. These efforts must consider the dietary patterns and culinary preferences of the consumer and stakeholder acceptance of new biofortified varieties. Deficiencies in Zn and Fe are often linked to the poor nutritional status of agricultural soils, resulting in low amounts and/or poor availability of these nutrients in staple food crops such as common bean. This review describes the genes and processes associated with Fe and Zn accumulation in common bean, a significant food source in Africa that plays an important role in nutritional security. We discuss the conventional plant breeding, transgenic and gene editing approaches that are being deployed to improve Fe and Zn accumulation in beans. We also consider the requirements of successful bean biofortification programmes, highlighting gaps in current knowledge, possible solutions and future perspectives.

Biofortified legumes: Present scenario, possibilities and challenges

Being an affordable and good source of protein to a vast population that is vegetarian by choice or non-affordability of non-vegetarian food, legumes constitute a staple food in many Asian, African and Mediterranean countries. ‘Hidden hunger’- the deficiency of important mineral micronutrients such as iron and zinc- affects more than 2 billion people globally. Due to their global cultivation and ease of availability to the common masses, legumes are good candidates for biofortification to improve their nutritional quality, particularly for mineral micronutrients, and their bioavailability. Genetic biofortification either through classical breeding or molecular/transgenic approach is the most sustainable way to fortify a crop with nutrients. In the present review, we have critically analyzed and discussed different aspects pertaining to biofortification, like nutrient (iron and zinc) uptake, translocation and bioavailability in legumes, breeding strategies for biofortification of these micronutrients as well as limitations and challenges in breeding programs for biofortification. We have also discussed the evidences from efficacy trials of biofortified beans that will serve as guidepost for future biofortification program. We also highlight the strategic research needed to accelerate the biofortification programs in legumes with a focus on the key challenges such as presence of antinutirents, high throughput-phenotyping, and developing genomic tools. • Legume biofortification for iron and zinc: strategy for tackling hidden hunger. • Review of present status & success-stories of biofortification programs. • Molecular mechanisms important for biofortification: Current knowledge & lacunae. • Bottlenecks and strategic research for effective biofortification programs. • Lessons learnt from cereal biofortification research.

Whither the Marriage of Agriculture and Nutrition?

Whither the Marriage of Agriculture and Nutrition?

Compatibility of Ancestral and Innovative Agricultural Practices in the Kankuamo People of Colombia

Abstract The agricultural practices of the ancestral Latin American peoples hardly lead to optimal productivity integrated with adequate management of resources. This work evaluates the compatibility between the ancestral practices of the Kankuamo community in the vulnerable ecosystem Sierra Nevada de Santa Marta, Colombia, and innovative practices by the [AGROSAVIA] Colombian Agricultural Research Corporation, in biofortified beans of high nutritional value in the face of malnutrition and scarcity of the community’s own food. Methodologically, surveys were carried out that identify sustainability tracers and microbiological analysis of soils and the association among the variables evaluated. The results identify the incidence of education, health, self-care, gender and food supply in this vulnerability, verify the exclusion of agrochemicals in production, and show the need for a strategy of technological adoption with a differential approach.

Biofortification of Common Bean for Higher Iron Concentration

Common bean (Phaseolus vulgaris L.) is a staple food of smallholder farmers and poor urban consumers in Latin America and eastern-southern Africa among whom iron deficiency is frequent. Bean was domesticated in Mexico and the southern Andes, creating two distinct gene pools. Evaluation of a core collection of 1,441 entries revealed average concentrations of 55 mg kg−1 iron. A breeding target was set at 44 mg kg−1 iron above the level in a local check variety, while 50% of goal or a 22 mg kg−1 advantage was accepted as “biofortified.” In a bioefficacy trial among college-age women in Rwanda, high iron beans improved iron status and enhanced cognitive ability, brain function, and work efficiency. However, breeding progress has been slow, likely due in part to homeostatic mechanisms whereby organisms moderate iron and zinc uptake. This phenomenon may represent resistance to increasing concentration of these elements. Crosses between gene pools may “jumble” genes for homeostasis and permit high levels. A second breeding strategy is the use of sister species that evolved in iron-poor environments and that could be more receptive to iron uptake. Future breeding may also increase attention on improving bioavailability through mechanisms such as non-or-slow darkening grain or low phytate mutants. Changing dietary patterns in developed countries could increase iron deficiency and create demand for iron biofortified beans.