Lima Bean Research Articles

Phaseolus lunatus L. polysaccharide microneedles loaded with sinomenine hydrochloride for synergistic rheumatoid arthritis management and analgesia.

Phaseolus lunatus L. polysaccharide microneedles loaded with sinomenine hydrochloride for synergistic rheumatoid arthritis management and analgesia.

The Genome of the Lima Bean Variety Baiyu Bean Highlights Its Evolutionary Characteristics.

The baiyu bean (Phaseolus lunatus), also known as the lima bean, is a plant belonging to the Fabaceae family, has a long and distinguished history of cultivation in China and is a highly regarded local variety of lima bean. In the current study, we present the reference genome of the baiyu bean variety, which has a scaffold N50 length of 47.545 Mb. A comparative genomic analysis was conducted using genomes of seven legume species, and the results demonstrated that 1564 and 1275 genes of baiyu bean exhibited expansion and contraction, respectively. Moreover, 543 genes were identified as exclusive to the baiyu bean. The analysis of adaptive evolution genes revealed the presence of 61 genes under adaptive evolution between P. lunatus and the common bean P. vulgaris. An examination of the branch model revealed the presence of five genes undergoing adaptive evolution in the P. lunatus branch. Additionally, the evolutionary selective pressure acting on other branches of legume plants was analyzed. A comprehensive analysis of structural variations (SVs) between the baiyu bean and G27455 genome was conducted, resulting in the identification of 5549 SVs. Among these, 333 genes were identified as high-impact SV genes. The acquisition of the genome sequence of this excellent variety will facilitate the exploration and utilization of its characteristics, providing a foundation for the genetic improvement of the lima bean.

Evaluation of Emergence and Vigority of Some Genotypes of Tropical Minor Legume Landraces

Various tropical pulses such as velvet bean, lima bean, and jack bean are leguminous plants that have legumes cultivated and are found in Indonesia. Legumes are a source of vegetable protein with a protein content ranging from 18% to 25%. The aim of study is to evaluate, assess, and identify genotypes of tropical minor legume landraces that show high emergence and vigor through this research, understanding genetic diversity in populations of tropical minor legume landraces can be obtained. This supports efforts to conserve plant genetic diversity, which is important for maintaining long-term food security and ensuring the survival of ecologically and culturally valuable plant species. The research was carried out at the Hydroponic Screen House, Faculty of Agriculture, University of Asahan, from December 2023 to February 2024. This research aims to evaluate the level of emergence or growth and identify genotypes of tropical minor legume landraces that show high emergence and vigor. The data design in this study used Complete Randomized Design (CRD) which was replicated in 3 replications and analyzed using Analysis of Variant (ANOVA) supported by the Tukey test at the 5% level, also to assist in the process of creating diagrams using the Microsoft Excel application in the insert menu, namely pivotTable, and all data analysis used SPSS application, the observed variables include: emergence, germination rate, vigor index, simultancity growth. Based on the Tukey analysis, the highest emergence is K5, P3, K4, B2, K3, B1, B4, P5, and the lowest is B3. The genotypes with the highest germination capacity were P1, P2, K1, K2, P3, P5, B1, B2, while P4, B4, K3, K4, K5, B3, B5 is the genotypes with the lowest values. The genotype with the highest vigor index is B3, P4, while the lowest is B1, P3. The genotypes with the highest growth uniformity were the P1, P2, P5, P3, B1 genotypes, and the lowest were the genotypes P4, B3, B5, K1.

Effect of Storage Time of Phaseolus lunatus (L.) Seeds on Germination and Morphological Traits in Daloa, Côte d’Ivoire

Food security remains a major challenge, particularly in developing countries where post-harvest losses and inadequate storage practices limit the potential of many crops. Phaseolus lunatus, a nutrient-rich legume cultivated for its ability to enrich soils, is underutilized due to low viability of its seeds after storage. This study aims to evaluate the effect of storage duration on the germination and morphological performance of two morphotypes (M1 and M2) of this species, to optimize seed management practices. Experiment was conducted using a randomized block design with two replications. Four storage durations were tested: less than two months (T1), one year (T2), two years (T3), and three years (T4). The measured parameters included germination rate, emergence time, number of leaves, plant height, and leaf biomass. Statistical analyses assessed effects of morphotypes, storage duration, and their interactions. Results indicate that seed viability decreased significantly with storage duration, with germination rates dropping from 70% (M1) and 75% (M2) at T1 to 20% (M1) and 35% (M2) at T3, and reaching 0% after three years (T4). Emergence time also increased with storage duration, reaching 7.62 days at T3. Morphologically, seeds stored for less than two months (T1) produced more vigorous plants. M2 outperformed M1 in all conditions, demonstrating superior tolerance to seed ageing. These findings underscore the importance of improved storage methods and highlight the potential of M2 for breeding programs. Effective management of Phaseolus lunatus seeds could significantly contribute to the sustainability of agricultural systems and global food security.

Effect of Storage Method for Phaseolus lunatus Seeds on Germination and Expression of Morphological Traits

Phaseolus lunatus plays an essential role in soil nutrition and fertility. However, poor seed saving practices often lead to significant post-harvest losses, reducing germination rates and crop yields. To solve these problems, it is necessary to understand how conservation methods affect seed quality and plant development. This study aimed to assess the effects of storage methods and morphotypes (M1 and M2) on germination performance and morphological traits of Phaseolus lunatus. The research was conducted at Jean Lorougnon GUEDE University. The experimental set-up was a randomised block design with two replications. Seeds of the two morphotypes were stored under different conditions (as pods and as shelled seeds) before being sown. Germination parameters, including emergence rate and time, as well as morphological characteristics such as plant height, number and size of leaves, were recorded and analysed using statistical methods. The results showed that storing hulled seeds significantly improved germination rates and reduced emergence time compared with storage in pods. Plants grown from hulled seeds also showed improved morphological characteristics. Among the morphotypes, M2 systematically outperformed M1, indicating greater genetic and physiological adaptability. This study highlights the crucial role of optimised seed preservation methods in improving the productivity of Phaseolus lunatus. Preservation of shelled seeds proved to be the most effective strategy. The superior performance of the M2 morphotype highlights its potential for breeding programs aimed at improving agricultural resilience and food security in resource-limited regions.

Quercetin, a natural flavonoid induced by the spider mite Tetranychus urticae or alamethicin, is involved in the defense of lima bean against spider mites.

Phaseolus lunatus, commonly known as the lima bean, is a leguminous crop cultivated in various regions worldwide. It is native to tropical America and is extensively grown in both tropical and temperate climates. Lima beans are highly nutritious and versatile, serving not only as a food and vegetable, but also as a source of green manure. During cultivation, lima beans can be vulnerable to numerous pests, including the spider mite, Tetranychus urticae. In large-scale outbreaks, T. urticae can cause significant yield losses or even crop failure, posing a serious threat to agricultural production. The treatment of lima bean plants with T. urticae or alamethicin (ALA) has been shown to enhance their insect-resistant defense responses. Understanding the transcriptional and metabolic mechanisms underlying these defense responses to T. urticae and ALA is crucial for improving herbivore resistance in lima bean crops. By integrated analysis of transcriptomics and metabolomics data, we found that both T. urticae and ALA treatments significantly induced the flavonoid biosynthesis pathway. Both treatments increased the flavonoid content in lima bean leaves by upregulating the expression of key genes in this pathway, potentially contributing to enhanced resistance to phytophagous insects. Notably, quercetin has been shown to reduce the number of eggs per female and survival rate of T. urticae. These findings provide a novel theoretical basis for understanding the response mechanisms of lima beans to T. urticae and ALA, while highlighting potential metabolites and genes that could be targeted to improve plant resistance to spider mite damage. © 2025 Society of Chemical Industry.

Characterization and In Vitro Digestion Kinetics of Purified Pulse Starches: Implications on Bread Formulation.

This study investigated the contribution of pulse starches (PSs) to the slowly digestible starch (SDS) properties observed in pulses. Purified pulse starches from 17 commonly consumed pulses were examined, focusing on their digestion kinetics using a pancreatic alpha-amylase (PAA) and rat intestinal acetone powder (RIAP) mixture. Chickpea starch, exhibiting a slow digestibility profile, was incorporated as an ingredient to confer slow digestibility to refined wheat flour bread. Our findings reveal that some PSs exhibited low digestibility when gelatinized (100 °C, 30 min) and retrograded (7 days, 4 °C). Rapid retrogradation was observed in starch from chickpeas, lentils, field peas, adzuki beans, navy beans, large lima beans, and great northern beans. The incorporation of chickpea starch into fortified bread significantly improved its slow digestibility properties. This study reveals the potential of pulse starch as a promising functional ingredient for baked products, related to the faster retrogradation of many pulse-sourced starches. These findings contribute valuable insights into the slow digestibility attributes of pulse starches for developing food products with enhanced nutritional profiles.

Green-Emitting AIEgen for Fluorescent Switch-Off Detection of Multi-Cations and Applications.

An easy-to-synthesize aggregation-induced emission (AIE) active Schiff base HNSA was obtained by condensing equimolar amount of 3-hydroxy-2-naphthohydrazide and salicylaldehyde. In pure DMSO, HNSA is non-fluorescent, but increasing the HEPES (H2O, 10 mM, pH 7.4) fraction (fHEPES) ≥ 90% showed an intense green fluorescence with maximum fluorescence intensity at 515nm. The SEM analysis of HNSA at fHEPES 95% supported the formation of sheet-like self-aggregates of HNSA. The HNSA aggregates were found to be emissive over a wide pH range from pH 2.20 to 7.50. Further, metal ions sensing ability by AIE luminogen (AIEgen) HNSA was performed in fHEPES 95%. The fluorescence intensity of AIEgen HNSA was quenched by Co2+, Ni2+, Cu2+ and Fe2+ ions with an estimated detection limit of 0.43 µM, 0.48 µM, 6.26 µM, and 6.74 µM, respectively. AIEgen HNSA coated paper strips were developed for the visual detection of these metal ions. Also, AIEgen HNSA was successfully utilized to qualitatively detect metal ions in chickpea and lima bean sprouts. In addition, AIEgen HNSA was used to prepare green fluorescent gelatin gel and fluorescent invisible ink to write on filter paper to transfer confidential information. The probe AIEgen HNSA was employed to quantify metal ions in real environmental water samples.

Breeding-induced changes in the rhizosphere microbial communities in Lima bean (Phaseolus lunatus)

Breeding-induced changes in the rhizosphere microbial communities in Lima bean (Phaseolus lunatus)

Resposta do feijão-fava às altas temperaturas em ambiente natural e controlado

ABSTRACT Effects of abiotic stresses, such as high temperature, on plants are exacerbated by climate change. Lima beans exhibit higher tolerance to high temperatures than the common beans. Understanding the tolerance of lima bean landrace germplasm to high temperatures is important to improve their breeding. Therefore, in this study, we aimed to examine the high temperature responses of lima bean landrace varieties obtained from the Phaseolus Germplasm Bank at Universidade Federal do Piauí (BGP-UFPI, Brazil) in two environments. Five landraces showing the best performance in emission of flowers and number of pods formed (UFPI-945, UFPI1037, UFPI-876, UFPI-1036, and UFPI-1064) were evaluated in two cultivation environments, natural (29 ºC) and controlled (37 ºC), using a completely randomized design with four replications, with each plot consisting of a single plant. Analysis of variance and Tukey’s test (P < 0.05) were performed for 12 quantitative traits, followed by Pearson’s correlation analysis. Lima beans exhibited genetic variability in high temperature tolerance in both natural and controlled environments. Specifically, UFPI-1064 exhibited superior performance with higher pod thickness and width and number of flowers and lower flower and pod abortion than the other varieties in both natural and controlled environments. Pearson's correlation analysis revealed positive and strong correlations between the number of flowers and flower abortion in the natural environment and number of pods and seeds per pod in the controlled environment.

Inheritance of Genetic Resistance to Anthracnose in Lima Beans: Analysis and Implications for Breeding

ABSTRACTLima bean (Phaseolus lunatus L.) is a crop of notable agricultural importance. However, its production is severely affected by anthracnose, a disease caused by the fungus Colletotrichum truncatum. This study aimed to investigate the genetic inheritance of anthracnose resistance in lima beans to support breeding efforts. Segregating populations (F1 and F2) derived from crosses between resistant and susceptible genotypes were used. All plants with their first pair of developed leaves were inoculated with a conidia suspension of the CT4 isolate of C. truncatum (106 conidia/mL) to study their inheritance. Phenotypic data were collected and analysed to identify inheritance patterns and resistance loci. According to the chi‐square (χ2) test, the segregating ratio of 1:0 (resistant:susceptible) was accepted for the F1 generation, and the ratio of 3:1 (resistant:susceptible) was accepted in the F2 generation. These results indicate that resistance to C. truncatum in lima beans is conditioned by a single gene, showing evidence of dominant monogenic inheritance. The results offer pathways to develop resistant cultivars, improving crop productivity and sustainability.

Effect of Different Sowing Times and Sowing Densities on the Agronomical and Technological Traits in Gümüşhane Sugar Bean

Locally adapted Landraces are considered as valuable genetic resources, important income sources for local bean producers and consumers' preferences. A limited number of studies have been carried out on different sowing times and densities in landraces of common bean (Phaseolus vulgaris L.). To present alternative options for farmers, especially new ones, this study aimed to reveal the effect of different sowing times and densities on the agronomical and technological traits of a common bean known as Şeker fasulye (sugar bean) in Gümüşhane, Türkiye. The study was conducted in a field of farmer in Gümüşhane in three different sowing times (22 May, 6 June, 21 June 2020) and six sowing densities (30×5 cm, 30×10 cm, 30×15 cm, 45×5 cm, 45×10 cm, 45×15 cm) using split-plot design in randomized blocks. The highest grain yield was obtained in sowing densities of 30×10 cm (8.96 t ha-1) and 30×15 cm (8.87 t ha-1) on 22 May. As “a golden rule of plant production”, the early sowing time (22 May) is recommended to the farmers. Also, 30×15 cm sowing density is suggested to the producers due to the less seed requirements for the agronomical and technological traits in landrace of common bean (Gümüşhane Sugar Bean).

Relationship between nutritional composition and fibre digestibility in tropical forages compared to temperate forages

The study aimed to analyse variability in nutrient concentration and fibre digestibility in forage legumes and grasses from tropical and temperate regions and identify forage species with similar fibre concentration and digestibility. Forty-five samples comprised 22 tropical forage legumes, four temperate forage legumes, eleven tropical grasses, and eight temperate grasses were analysed for their proximate nutritional composition, as well as fibre digestibility by 240-h of in vitro incubation in buffered rumen fluid. All data were analysed using SAS (SAS Institute Inc., USA). Pearson correlations and multiple linear regressions were determined using CORR and GLM procedures, respectively. Cluster analyses were done using CLUSTER procedures. Tropical forage legumes had greater ash-corrected neutral detergent fibre (aNDFom) concentrations compared to temperate forage legumes, but lower aNDFom concentrations compared to tropical and temperate grasses. Tropical forage legumes had greater undigested neutral detergent fibre estimated after 240 h in vitro incubation (uNDF240) concentrations compared to other forages. In tropical forage legumes, aNDFom and lignin concentrations correlated with uNDF240 concentration (p < 0.001). Meanwhile, there were no relationships between explanatory variables and fibre digestibility (p > 0.100). Four clusters of forage species varying in fibre concentration and fibre digestibility were identified. Peanut, lima bean, and cowpea forages might have low fibre concentration and medium fibre digestibility similar to those of alfalfa and red clover. Despite differences in environmental conditions, tropical forage legumes might compete with temperate species in terms of nutrient and fibre quality. This information allows tropical farmers to improve forage quality by choosing appropriate species.

Efficient Auramine Yellow Dye Removal using Synthesized Lima Beans Carbon: Kinetic and Isotherm Study

Objectives: To evaluate the efficacy of chemically synthesized Lima Beans Carbon (LBC) in removing Auramine Yellow (AY) dye from aqueous solutions through adsorption. Methods: LBC was chemically synthesized and characterized using BET isotherm analysis for surface area and pore volume, SEM, EDX, and FTIR for structural insights. Kinetic experiments and various isotherm tests were conducted to validate and evaluate the adsorption process. Findings: The LBC adsorbent demonstrated a high adsorption performance for AY dye removal from aqueous solutions. BET isotherm analysis indicated a suitable surface area and pore volume for effective adsorption. Characterization using SEM, EDX, and FTIR confirmed the structural capacity of LBC for dye absorption. Kinetic experiments validated the adsorption nature, and isotherm tests comprehensively evaluated the adsorption process, confirming LBC's high efficiency. Novelty: Utilizing Lima Beans Carbon for effective Auramine Yellow dye removal from water. Keywords: Adsorption, Lima Beans Carbon, Auramine Yellow dye, Adsorption Isotherm, Kinetic studies

Effect of Fermentation Time of Bacillus subtilis ATCC 6051 on Black and Red Lima Bean (Phaseolus lunatus) Seeds on Nutrients, Antinutrients and Antioxidant Potential

Aims: The lima bean (Phaseolus lunatus) is a species of legume rich in protein and minerals, particularly potassium, phosphorus, calcium and iron. However, this legume is not widely consumed because it is considered a poor man's protein and its consumption leads to digestion problems due to its high content of anti-nutritional factors. The aim of this study is therefore to add value to Phaseolus lunatus by improving its nutritional and antioxidant quality through controlled fermentation with Bacillus subtilis ATCC 6051 in order to make it a food ingredient. Study Design: Phaseolus lunatus seed flour was fermented with Bacillus subtilis ATCC 6051 for 24, 48 and 72 hours under controlled conditions. Methodology: The impact of fermentation time with Bacillus subtilis on the proximal composition, anti-nutritional factors and antioxidant capacity of lima bean flour was evaluated. Results: Protein and fibre contents increased during fermentation (19.77 to 22.93%) and (5.99 to 8.28%) while lipid and carbohydrate contents decreased. The levels of anti-nutritional factors decreased significantly (p &lt; 0.05). Antioxidant power increased significantly (p &lt; 0.05) during fermentation. Conclusion: Fermentation with Bacillus subtilis improves the nutritional quality and antioxidant power of lima bean flour. Lima bean flour fermented with Bacillus subtilis could be used as a human food ingredient.

Lima bean (Phaseolus lunatus L.) powder ameliorates pituitary-liver-axis regulation and anti-inflammatory activity in malnourished rats

The endocrine system is critical for adapting to malnutrition, which can disrupt the pituitary-liver axis and induce inflammation, leading to health complications. Lima beans (Phaseolus lunatus L.), known for their high protein content and anti-inflammatory properties, present a potential nutritional intervention. This study investigated the effects of lima bean powder on pituitary-liver axis regulation and anti-inflammatory activity in malnourished rats. Rats were divided into four groups: Normal (N), Malnourished (MAL), MAL treated with 25% lima bean flour (MAL + 25% LB), and MAL treated with 50% lima bean flour (MAL + 50% LB) for 6 weeks. Proximate composition was determined to analysed its major nutrients and metabolites in the methanol extract were analysed through LC–MS/MS. Parameters such as weight gain, serum albumin, total protein levels, Growth Hormone (GH), Insulin-like Growth Factor 1 (IGF1), and liver inflammation markers were measured. Bioactive compounds such as L(-)-pipecolinic acid, choline, trigonelline, L-phenylalanine, and oleamide were identified, highlighting the nutritional and therapeutic potential of lima beans. Compared to the N group, the MAL group showed significant decreases in body weight gain, serum albumin, and total protein levels. However, both MAL + 25% LB and MAL + 50% LB groups demonstrated significant improvements in these parameters, approximating the levels observed in the N group. Lima bean supplementation appeared to regulate GH at both the cellular and mRNA levels, positively impacting the pituitary-liver axis. Additionally, the study revealed reduced liver inflammation in the MAL + 25% LB and MAL + 50% LB groups, suggesting the anti-inflammatory properties of lima beans. These findings indicate that lima bean flour supplementation can ameliorate disruptions in the pituitary-liver axis and reduce inflammation in malnourished rats.Graphical

Interacciones hematológicas: impacto de las aglutininas vegetales en eritrocitos

Plant lectins, particularly those derived from Phaseolus lunatus, Phaseolus vulgaris, and Vicia faba, are of critical importance in the field of medicine due to their potential for blood group identification, as they induce conjugation between cell surface proteins. Therefore, establishing accessible, cost-effective, and efficient blood typing methods is essential for various medical interventions such as transfusions and organ transplants. The objective was to evaluate the hemagglutinating activity of plant lectins on different human erythrocyte types (A, B, AB, O) in order to identify affinity patterns. Erythrocyte agglutination tests were performed on 97 biological samples (human blood) treated with EDTA (ethylenediaminetetraacetic acid), using a pre-experimental, cross-sectional analytical design. The results showed significant differences (p = 0.000), indicating that plant lectins have a different effect between them. This result was corroborated by a Post Hoc analysis, which revealed significant differences (p = 0.000) and (p = 1.000), with the comparison showing no significant differences at (p = 1.000). In conclusion, variations exist in the agglutinating effect of plant lectins, suggesting that while some lectins show evident variations, others may have no significant impact, warranting further investigation. Therefore, it would be appropriate to incorporate these additional factors into the analysis to gain a more comprehensive understanding.

Influence of fermentation period on the chemical and functional properties, antinutritional factors, and in vitro digestibility of white lima beans flour.

This study evaluated the variation in chemical and functional properties, antinutritional factors, and in vitro digestibility during the natural fermentation of white lima bean (Phaseolus lunatus) at different fermentation periods of 0, 24, 48, 72, and 96h using standard methods. The results showed that an increase in the fermentation period resulted in a significant (p<0.05) increase in protein and ash content, while fiber and fat content decreased with the length of fermentation. Also, there was an optimum increase by 92%, 56.39%, and 58.16% in β-carotene, vitamin B2, and vitamin B3 at 24h fermentation. Results showed that the fermentation period increased the mineral composition except for sodium which had a slight reduction though no significant (p<0.05) difference was observed in the fermented samples. The antinutritional factors decreased linearly as fermentation progresses from 19.05-13.26mg/100g, 35.29-19.05mg/100g, 18.00-7.15mg/100g, and 3.09-1.35mg/100g for phytate, tannins, alkaloids, and oxalate, respectively. Fermentation significantly decreased the bulk densities, and swelling index, while water and oil absorption capacity, foaming properties, and emulsion capacities increased as fermentation progresses. Furthermore, protein digestibility improved from 50.33% to 58.50% and the glycemic index (GI) increased significantly (p<0.05) with GI values of 57.18, 62.36, 62.67, and 62.82 for 24, 48, 72, and 96h, respectively. This implies that these are all intermediate GI foods. This study showed that fermentation periods influence the quality of lima beans and this can be used to improve nutrition especially in the rural communities and find applications in food product development. PRACTICAL APPLICATION: Lima beans are underutilized crops in comparison with other legumes. This is attributed to problems associated with digestion on consumption and its long hours in cooking described as "hard to cook" phenomenon which is reported to be attributed to the presence of significant amount of antinutrients such as tannins and phytates. The nutritional value of lima beans will be increased, along with their acceptance and consumption as food, by the reduction or inactivation of these antinutritional factors.

Development and Quality Evaluation of Cookies from Lima Bean and Emmer Wheat

The increasing interest in nutritious and functional foods has led to the investigation of alternative grains with enhanced health benefits. This research centres on developing highly nutritious cookies using lima bean (Phaseolus lunatus) and emmer wheat (Triticum dicoccon Schrank). These grains are cultivated for their outstanding nutritional qualities, such as high protein, essential minerals and bioactive compounds, making them ideal for creating health-promoting food products. The physical properties and chemical composition of lima bean and emmer wheat seeds were investigated. Five distinct trials with varying blends of lima bean and emmer wheat were carried out, with proportions of emmer wheat to lima bean being 50:50 (T1), 60:40 (T2), 70:30 (T3), 80:20 (T4) and 90:10 (T5). The physical and sensory analysis of the all developed cookies was performed and sample T3 was selected for physical and chemical analysis among all the samples after sensory analysis. Analytical methods were used to evaluate the nutrient composition, including protein, fiber and mineral content. Storage study of 60 days developed cookies also evaluated. It was found that the cookies gained moisture and lost fat, protein, fibre and energy over the storage period, with carbohydrate content showing minor fluctuations. The data obtained in the present investigation are sufficient to conclude that lima bean is an effective substitute for wheat flour in cookies preparation. The cookies prepared using lima bean were found to be acceptable in terms of quality characteristics. This substitution increased the protein content of the cookies. The cookies made with a 30% replacement of wheat flour with lima bean flour were the most acceptable.

Cooking Time, Seed Darkening, and Iron and Zinc Concentrations of Selected Andean Genotypes of Common Bean

ABSTRACTCooking time (CT), post‐harvest darkening (PHD), and micronutrient content influence consumer preference of common bean (Phaseolus vulgaris L.) varieties. The objective of this study was to evaluate Andean genotypes for CT, PHD, and seed iron and zinc concentration. A total of 52 genotypes belonging to three market classes, namely, purple‐speckled (Kabulangeti), yellows, and cranberry (sugar beans), were grown at the Golden Valley Agricultural Research Trust (GART) Farm and the Mpika Research Farm in Zambia and assessed for CT, PHD, and seed iron and zinc concentration. The fastest cooking genotype among all 52 genotypes was a yellow genotype, Y1612‐5. Yellow genotypes generally cooked faster than the Kabulangeti and sugar types. Among the elite lines with Kabulangeti seed types, which is a dominant market class in Zambia, the elite line K175 had faster CT and higher iron and zinc concentration than the Kabulangeti landrace race currently available on the Zambian market. Kabulangeti and sugar genotypes showed regular darkening, whereas yellows did not darken. The yellow genotype Y1612‐3 was particularly outstanding because of its unique combination of high concentrations of both iron and zinc. Therefore, it can be used to introgress these two essential minerals into variable genetic backgrounds. The significant variability and high to moderate heritability for CT (0.85) and iron (0.81) and zinc (0.58) concentration observed in the current study suggest that it is possible to make progress in breeding for faster cooking varieties that are rich in iron and zinc.