Pinto Bean Research Articles

Characterization of Pulse-Containing Cakes Using Sensory Evaluation and Instrumental Analysis

Despite the nutritional and environmental benefits of pulses, their incorporation into bakery products has been impeded by their characteristic off-flavour. This study characterizes five pulses (faba bean, chickpea, whole lentil, split pea and pinto bean) in a cake application with a 40% wheat flour substitution, alongside a control cake. Physicochemical analysis and sensory analysis using a consumer panel (n = 124) and instrumental analysis (GC E-nose) were conducted. The liking scores for the pulse-containing cakes were significantly lower compared to the control cake, but half of the participants preferred a pulse-containing cake, indicating their market potential. Both instrumental analysis and sensory evaluation identified the chickpea and faba bean cakes as most similar to the control, while the pea cake was the most divergent. This cake was described as beany and grassy by consumers, negatively affecting the overall acceptance. Consumers in the sensory study had difficulties in distinguishing between the chickpea and faba bean cakes. Similarly, based on the volatile profiles, the chickpea and faba bean cakes demonstrated the closest relationship. The alignment between sensory data and E-nose results supports the added value of instrumental techniques such as the GC E-nose in sensory research.

Screening of the Nutritional Properties, Bioactive Components, and Antioxidant Properties in Legumes

This study provides an assessment of nutrients (protein, amino acid profiles, fiber, starch), phenolic content TPC, flavonoid content TFC, and antioxidant capacity through different in vitro methods in 12 legume species (red, green, yellow, brown, and black lentils; mung, pinto, black, and kidney beans; chickpea, soy, and lupin) and hemp. Legumes with a protein content above 30% were black lentil, lupin, and soy. Chickpea, soy, black bean, kidney bean, and mung bean did not have any limiting amino acids. All samples had moderate overall protein quality, except green and brown lentils. Black bean was less digestible (68.1%), while soy, hemp, and red lentil had higher protein digestibility (79.3–84.7%). Pinto bean had the highest TPC (425.19 mg GAE/100 g), comparable with hemp, but the lowest TFC (0.24 mg QE/100 g). Yellow and red lentils showed the lowest TPC (69–85.89 mg GAE/100 g). Mung bean presented the highest concentration of flavonoids (45.47 mg QE/100 g), followed by black lentil (28.57 mg QE/100 g). There were distinct variations in the antioxidant capacity across different legume samples and assays. Pinto bean, hemp, and green lentil had the highest relative antioxidant capacity index, while yellow lentil, red lentil, and chickpea presented the lowest. Dark-colored legume samples showed a higher TPC and a lower antioxidant capacity (CUPRAC and PCL assays), while yellow legumes had less antioxidant capacity (DPPH assay). A high correlation coefficient was observed between TPC and DPPH (r = 0.8133), TPC and FRAP (r = 0.8528), TPC and CUPRAC (r = 0.9425), and TPC and ACL (r = 0.8261) methods. The results highlight large variations in the legume properties and support the exploitation of the nutritional properties of legumes as raw materials for the development of products designed to fulfil modern consumer demands.

Optical detection of single and multiple seeding using an innovative shape-recognition algorithm

The ability to accurately and continuously monitor seeding quality allows farmers to improve their seeding practices, maintain appropriate seed spacing, and maximize crop productivity. The precise detection and counting of individual seeds, especially those that pass through and overlap in pairs or multiples, is a major challenge in developing seed monitoring systems. In this research, a novel shape-based algorithm is presented that utilizes seven pairs of 3-mm infrared LEDs to efficiently recognize and count both single seeds and overlapping seeds. The outputs of the receivers were converted to binary signals by comparing them to samples taken when no seed flow was present. Each infrared receiver acted as a pixel, and to recognize and count multiple seeds, their outputs were temporarily stored in a matrix with seven columns. When the seeds passed the sensor, their outputs were analyzed together using an innovative and systematic clustering algorithm. This enables shape-based processing and recognition of passing seeds regardless of type and size, effectively reducing counting errors. The developed system was subjected to testing using seven different seed types on a conveyor belt, while one seed type underwent testing on a precision corn seeder in the laboratory. The results indicated a high level of agreement between the sensor data and the actual seed rates. The average counting accuracy for popcorn, hybrid corn, chickpea, pinto beans, coated tomato, mung beans, and soybean seeds on the conveyor belt platform was 0.99, 0.99, 0.98, 0.96, 0.8, 0.99, and 0.99, respectively. The results showed that the accuracy of the algorithm increases with increasing sphericity and size of the seeds relative to the distance between the adjacent LEDs. Moreover, the counting accuracy exceeded 97% for all rates on the precision corn seeder platform, with an average accuracy of 0.986.

Impact of cocoa variety on merchant quality and physicochemical characteristics of raw cocoa beans and roasted cocoa mass

Cocoa, a widely cultivated crop in tropical countries, is a crucial raw material in the food industry, particularly in chocolate production. Its quality is influenced by various factors, including variety, cultivation practices, fermentation, and drying. The aim of this work was to investigate the impact of the cocoa variety on the merchant quality and the physicochemical properties of raw cocoa beans and roasted cocoa mass produced in the urban commune of Pokola (Republic of the Congo) . Cocoa pods were sorted into three varieties (Criollo, Forastero, and Trinitario) according to the physical identification criteria given in the literature. Cocoa samples were prepared according to the same process: each variety was separated into three 50-kg samples placed in cubic crates with 40 cm edges covered with banana leaves for 6 days of fermentation, then sun-dried at 28–32 °C for 7 days, leading to dried cocoa beans. Roasted cocoa masses were obtained by roasting at 140 °C followed by grinding. Merchant quality analyses were carried out on raw cocoa beans and physicochemical analyses were performed on raw cocoa beans and roasted cocoa masses. Cocoa variety had the greatest impact on graining, Villtrop swelling index, proportion of brown beans, pH, total acidity, and protein content. The beans of all cocoa varieties were of intermediate merchant quality (grade II). Roasting resulted in an increase in pH and total carbohydrate content, and a decrease in water content, total acidity, protein content, and colorimetric parameters. Overall, the cocoa variety had a weaker influence on the quality and physicochemical properties of raw and roasted cocoa than roasting.

Effect of planting distance and nitrogen fertilizer on the yield and physiological traits of Pinto bean (Phaseolus vulgaris L.)

Effect of planting distance and nitrogen fertilizer on the yield and physiological traits of Pinto bean (Phaseolus vulgaris L.)

‘Kikatiti’ to Expand Pinto Bean Production and Consumption in East Africa

‘Kikatiti’ to Expand Pinto Bean Production and Consumption in East Africa

Effects of cooking and market classes on nutritional and antioxidant properties of dry bean flours and soluble dietary fiber-rich fractions

Dry beans are a rich source of proteins, starch, dietary fiber, and phenolic compounds, thus exhibiting potential health benefits. Fractionating dry beans, especially soluble dietary fiber (SDF), could be considered a valuable functional food ingredient. This study investigated the effects of pinto and black dry bean market classes and atmospheric pressure cooking on the physicochemical attributes of dry bean flours and the extraction and characterization of SDF-rich fractions. Cooking significantly (p < 0.05) increased the dietary fiber content, altering the macronutrient profile. Raw flours exhibited higher levels of extractable phenols and antioxidant capacity, while cooked flours had more hydrolyzable phenols and associated antioxidant activities. Pinto beans were found to have higher levels of slowly digestible starch (23.76%) and resistant starch (5.24%) compared to black beans (20.63% and 3.22%, respectively). The SDF-rich fraction from cooked flours showed a reduced residual protein content and included pectic polysaccharides, hemicelluloses, and raffinose family oligosaccharides (RFOs), with cooking affecting their molecular weight distribution. These fractions demonstrated shear-thinning behavior and temperature-dependent viscosity. The study highlights the significant influence of market class and cooking process on the nutritional and antioxidant properties of dry beans, suggesting their potential contributions to dietary health.

Cocoa bean metabolomics reveals polyphenols as potential markers relating to fine dark chocolate color shades.

This study aimed to evaluate the color and the discriminating compounds for two types of cocoa beans (black and brown beans) related to 70% dark chocolates of black and brown colors from a previous work of our group. Color analysis and untargeted high-resolution mass spectrometry-based metabolomic analysis were performed on eight beans of each type. Mass spectral data processing, univariate and multivariate statistical methods were conducted for classification of beans and selection of discriminant features. The results showed that the color difference already observed for black and brown chocolates preexists in the beans. Black and brown beans had 45 and 50 discriminant features, respectively, of which 16 and 41 were phenolic compounds. Most of them were also previously identified as discriminating compounds for black and brown chocolates. Black beans predominantly contained glycosylated flavanols, ranging from monomers to trimers, with dimers and trimers being A-type procyanidins, along with a phenolic acid (protocatechuic acid), and an O-glycosylated flavonol (quercetin-3-O-glucoside). In contrast, brown beans mostly contained non-glycosylated B-type procyanidins ranging from dimers to decamers, but also dimers and trimers of A-type procyanidins, and a glycosylated and sulfated flavanol ((epi) catechin hexoside-sulfate). These markers may be useful for quality control purposes and may contribute to the selection of beans that yield black or brown dark chocolates.

Use of thermophysical properties to characterize cooking trends of slow- and regular-darkening pinto beans (Phaseolus vulgaris L.)

ABSTRACT This study investigated the thermophysical and cooking quality properties of both slow-darkening (SD) and regular-darkening (RD) pinto bean varieties, establishing genetic cooking variability in cooking traits and their interrelationships. The equilibrium moisture content (EMC) of the beans at 80, 90 and 100°C were determined. Thermal and physical properties were evaluated for both SD and RD pinto bean varieties at their respective EMC. Cooking quality properties, such as water absorption capacity and cooking time, were also assessed. Principal component and cluster analyses were used to establish interactive effects of the cooking-related traits to the cooking process. Bulk density and cooking time were significantly and negatively correlated (p < .05). The SD beans exhibited better cook characteristics compared to RD beans. Bulk density was the most influential trait during cluster formation. The findings highlight that physical and thermal properties play a critical role in the cooking process.

Rambutan‐Like Mg−Bi−O : Fe Assemblies Loaded with Fomesafen Herbicide to Induce the Fast Germination of Pinto Bean Plants

AbstractAssemblies of magnesium and bismuth oxides (Mg−Bi−O) were synthesized with (MBO : Fe) and without iron (MBO) by using a hydrothermal method. Such assemblies were utilized to promote the germination and growth of pinto bean seedlings. The MBO : Fe assemblies had rambutan‐like morphology, which is composed by nanohairs/flagella. The MBO : Fe assemblies were loaded with fomesafen herbicide and the release kinetics of such herbicide was explained by using the Korsmeyer‐Peppas model and the non‐Fickian transport mechanism. The cumulative fomesafen release at pH 7.5 reached percentages of 4.38 %, 71.02 %, 75.04 %, and 100 % for the MBO, MBO‐1 % Fe, MBO‐3 % Fe, and MBO‐5 % Fe, respectively. Also, the MBO and MBO : Fe assemblies were utilized to promote the growth of pinto bean plants. The germination percentages for the MBO, MBO‐1 % Fe, MBO‐3 % Fe, and MBO‐5 % Fe samples were 83.33, 100, 91.67 and 100 %, respectively. Such percentages are higher than that for the control plants grown without MBO : Fe (66.67 %). The longest root/shoot lengths (20.62/48 cm) were obtained for the plant grown with the MBO‐3 % Fe assembly. In contrast, lower root/shoot lengths (14.7/30.66 cm) were obtained for the control plants. Thus, MBO : Fe assemblies loaded with fomesafen improved the physical characteristics of the bean plants, which is of interest for the sustainable agriculture.

Assessing Salinity Tolerance in Pinto Bean Varieties: Implications for Sustainable Agriculture

Assessing Salinity Tolerance in Pinto Bean Varieties: Implications for Sustainable Agriculture

Thermal energy generated during ultrasonication dominates pinto bean hydration

Ultrasound-assisted hydration (UAH) stands out as a potent strategy, offering multiple advantages over conventional thermal hydration methods. It is an energy efficient, cost and time effective, easily scalable and relatively greener approach. Acoustic cavitation is the major working mechanism in aqueous phase sonication. Cavitation creates immense localised heat and pressure, which ultimately ends up heating the liquid media. To the best of our knowledge, no study dealing with the synergistic relationship between the physical effects of ultrasound and the consequent temperature rise during UAH is available in open literature. This work investigates this complex interplay with aim to identify the dominant working mechanism leading to the hydration of the pinto beans (Phaseolus vulgaris), a variety of common beans. Three different hydration protocols were devised to discern these effects, normal hydration (N) at 25 °C, temperature-controlled UAH (TC) between 18 and 20 °C using an ice bath, and temperature-uncontrolled UAH (TuC). Additionally, the post sonication residual effects of ultrasound treatment were examined. Our findings reveal that sonication induces changes in both TC and TuC treated beans, but more pronounced effects were observed in the absence of temperature control. During TC, acoustic streaming emerged as the predominant sonic action mechanism. Conversely, during TuC, temperature itself emerged as the dominant force, leading to irreversible alterations in the bean's physical and chemical structures.

Quantitative phenotyping of crop roots with spectral electrical impedance tomography: a rhizotron study with optimized measurement design

BackgroundRoot systems are key contributors to plant health, resilience, and, ultimately, yield of agricultural crops. To optimize plant performance, phenotyping trials are conducted to breed plants with diverse root traits. However, traditional analysis methods are often labour-intensive and invasive to the root system, therefore limiting high-throughput phenotyping. Spectral electrical impedance tomography (sEIT) could help as a non-invasive and cost-efficient alternative to optical root analysis, potentially providing 2D or 3D spatio-temporal information on root development and activity. Although impedance measurements have been shown to be sensitive to root biomass, nutrient status, and diurnal activity, only few attempts have been made to employ tomographic algorithms to recover spatially resolved information on root systems. In this study, we aim to establish relationships between tomographic electrical polarization signatures and root traits of different fine root systems (maize, pinto bean, black bean, and soy bean) under hydroponic conditions.ResultsOur results show that, with the use of an optimized data acquisition scheme, sEIT is capable of providing spatially resolved information on root biomass and root surface area for all investigated root systems. We found strong correlations between the total polarization strength and the root biomass (R2=0.82\\documentclass[12pt]{minimal} \\usepackage{amsmath} \\usepackage{wasysym} \\usepackage{amsfonts} \\usepackage{amssymb} \\usepackage{amsbsy} \\usepackage{mathrsfs} \\usepackage{upgreek} \\setlength{\\oddsidemargin}{-69pt} \\begin{document}$$R^2 = 0.82$$\\end{document}) and root surface area (R2=0.8\\documentclass[12pt]{minimal} \\usepackage{amsmath} \\usepackage{wasysym} \\usepackage{amsfonts} \\usepackage{amssymb} \\usepackage{amsbsy} \\usepackage{mathrsfs} \\usepackage{upgreek} \\setlength{\\oddsidemargin}{-69pt} \\begin{document}$$R^2 = 0.8$$\\end{document}). Our findings suggest that the captured polarization signature is dominated by cell-scale polarization processes. Additionally, we demonstrate that the resolution characteristics of the measurement scheme can have a significant impact on the tomographic reconstruction of root traits.ConclusionOur findings showcase that sEIT is a promising tool for the tomographic reconstruction of root traits in high-throughput root phenotyping trials and should be evaluated as a substitute for traditional, often time-consuming, root characterization methods.

Common bean polyphenolic enriched extracts decrease reactive oxygen species induced by heavy metals and polycyclic aromatic hydrocarbons in Hs27 and Hs68 human fibroblasts

The increase of coarse particulate matter (PM10) due to industrialization and urban sprawl has been identified as a significant contributor to air pollution and a threat to human skin health and premature aging. The objective was to analyze the antioxidant effect of phenolic-enriched extracts (PHE) obtained from black bean (BB) and pinto bean (PB) varieties (Phaseolus vulgaris L.) and pure phenolic compounds (rutin, catechin, and gallic acid) in two human dermal fibroblasts cell lines exposed to PM10. Petunidin-3-O-glucoside was the most abundant anthocyanin, with 57 ± 0.9 mg/g dry extract (DE) in PHE-BB. Gallic acid was the prevalent phenolic acid with 8.2 ± 2.8 mg/g DE in PHE-BB (p < 0.05). Hs27 and Hs68 cell lines were exposed to PM10 (100 μg/mL) to induce oxidative stress; PHE-BB reduced it by 69% ± 12 and PHE-PB by 80% ± 5 relative to PM10 treatment (p < 0.05). Delphinidin-3-O-glucoside showed the highest binding affinity in adenosine monophosphate-activated protein kinase (AMPK) with −9.0 kcal/mol and quercetin-3-D-galactoside with −6.9 kcal/mol in sirtuin 1 (Sirt1). Rutin increased the expression of Sirt1 by 30% (p < 0.05) in the Hs27 cell line treated with PM10. Common bean extracts can potentially reduce oxidative stress induced by PM10 in human dermal fibroblasts.

Release of ‘Kikatiti’ a multiple disease resistant pinto bean cultivar with superior productivity in Tanzania identified from evaluation of the Durango Diversity Panel

Abstract‘Kikatiti’ pinto bean (Phaseolus vulgaris L.) (Reg. no. CV‐361, PI 705149) was developed by the dry bean breeding program at the University of Nebraska, Agricultural Research Division, and submitted for release in 2021 by the Sokoine University of Agriculture in Morogoro as an upright indeterminate pinto bean with high yield potential and multiple disease resistance across bean production environments in Tanzania. Kikatiti was officially released in 2024 by the National Seed Committee. Kikatiti is an F7:8 derived line developed using the pedigree breeding method in Nebraska. The exceptional performance of Kikatiti in Tanzania was first identified by evaluation of the Durango Diversity Panel (DDP), which consisted of 200 accessions in on‐station trials conducted in Arusha and Mbeya. Kikatiti was identified as accession DDP‐094 (advanced breeding line NE2‐09‐3). Kikatiti yielded 1584 kg ha−1 across 5 years of trials in Tanzania and matured in 89 days. Kikatiti is resistant to bean rust conferred by the Ur‐3 and Ur‐11 genes, resistant to all strains of Bean common mosaic virus and Bean common mosaic necrosis virus conferred by the I and bc‐3 genes, moderately resistant to common bacterial blight conferred by the SAP6 quantitative trait locus, avoids white mold disease due to its upright architecture, and is moderately susceptible to angular leaf spot disease. Kikatiti has large seed size (35.9 g 100 seeds−1), and in on‐farm trials, farmers ranked Kikatiti above local pinto cultivars for its performance and market potential. Kikatiti has the potential to expand pinto bean production across East Africa.

Effects of processed oats and pinto beans on the composition of human gut microbiome: An in vitro study

Oats and pinto beans, which are rich in dietary fibers and plant proteins, are two common ingredients for many processed food products, such as puffed snacks and canned foods. The objective of this study was to investigate the gut microbiome response to processed oats and pinto beans food products. Raw oats and pinto beans were canned, boiled, and extruded at selected temperatures to simulate the commercial food processing practices. The processed oat and pinto bean samples were digested in an in vitro digestion system, and were subjected to in vitro fermentation by gut bacteria from human feces, which simulated the reactions between the undigested food components and the gut microbiome. The resulting metabolites were quantitatively and qualitatively measured, the compositions of the gut microbiome were determined by 16S rRNA sequencing, and the microbiota were classified and clustered based on their amplicon sequence variants (ASVs) and co-abundancies. The results showed that pinto beans generated more gas and short-chain fatty acids (SCFA) than oats. Boiled oats had a good retention of non-digestible fermentable contents (NDFCs) for the gut microbiota to act on, resulting in greater gas and acid production than other processed oat samples. However, for processed pinto beans, high-temperature extrusion and canning resulted in more NDFCs through starch gelatinization and retrogradation. Guild-based analysis was applied to microbiome analysis to identify key bacteria contributing to microbial shift. Bacteria such as Escherichia-Shigella, Streptococcus, Anaerostipes were promoted in extruded oats, while Lachnospiraceae, Eubacterium hallii, Butyricicoccus were significantly promoted in boiled and low-temperature extruded pinto beans.

Effect of Multi-Walled Carbon Nanotubes, Salicylic Acid, and Drought Stress on Mazut Biodegradation Efficiency in a Pb- and Zn-Polluted Soil Under Cultivation of the Pinto Bean Inoculated with Piriformospora indica

Abstract Aims: Today, remediation of soils contaminated with heavy metals and petroleum compounds is one of the major environmental problems. This research was done to investigate the effect of multiwall carbon nanotubes (MWCNs) and foliar application of salicylic acid (SA) on biodegradation of mazut in the Pb- and Zn-polluted soil under cultivation of the pinto bean inoculated with Piriformospora indica (P.indica). Methods: Treatments included applying MWCNs (0 and 2 % (W/W)) in the soil that was naturally polluted with Pb and Zn, foliar application of salicylic acid at the rate of 0 and 1.5 mmol/lit on the plants inoculated with P.indica under drought stress. In addition, the studied soil was polluted with mazut at the rate of 0% and 6% (w/w). After 3 months, plants were harvested and the plant Pb and Zn, the soil Pb and Zn, and the biodegradation of mazut in the soil were also measured. Results: Addition of MWCNS and foliar application of salicylic acid at the rate of 1.5 mmo/lit significantly decreased the soil Pb by 14.3 and 13.3%, respectively. Plant inoculation with P. indica significantly increased the biodegradation of mazut in the Pb- and Zn-polluted soil by 15.9%. However, drought stress had a negative effect on degradation of mazut in the soil. Conclusion: Regardless of plant expose to drought stress, using MWCNs and foliar application of SA has a positive effect on biodegradation of petroleum hydrocarbon in the soil.

Effects of Pinto Bean and Resistant Starch Supplementation on Memory and Cognition in an Estrogen Deficiency Mouse Model

Effects of Pinto Bean and Resistant Starch Supplementation on Memory and Cognition in an Estrogen Deficiency Mouse Model

Adding more beans to the US typical dietary pattern can lead to greater intake of shortfall nutrients and a higher diet quality in younger and older adults

IntroductionData on nutrient and diet quality outcomes when additional beans are consumed as part of the typical American dietary pattern are scarce. The purpose of this study was to assess the effect of increased bean consumption, in the typical American dietary pattern, on the intake of shortfall nutrients and overall diet quality. MethodsUsing data from the US National Health and Nutrition Examination Survey, 2001–2018, the current analyses modeled the addition of one and two servings of canned and dried beans in all adults (N = 44,574; ≥19 y), younger adults (N = 23,554; 19–50 y) and older adults (N = 21,020; ≥51 y). The beans considered were kidney beans, black beans, chickpeas, and pinto beans. ResultsThe modeling of beans to the typical American dietary pattern resulted in significant increases in the intake of several shortfall nutrients, including dietary fiber, potassium, magnesium, iron, folate, and choline (p's < 0.0001). Modeling 1 and 2 servings of beans daily to the US typical dietary pattern significantly increased overall diet quality in all adult age groups considered. Total diet quality, as measured by Healthy Eating Index-2015 scores, was 15–16 % greater with an additional serving of beans and 19–20 % higher with 2 servings of beans relative to the US typical dietary pattern (p values<0.0001). ConclusionsDietary patterns that are rich in beans are associated with significantly higher diet quality scores and greater intake of shortfall nutrients, including nutrients of public health concern. Dietary guidance should consider the health benefits associated with the promotion of increased consumption of canned and dry beans in dietary patterns as benefits seen in younger adults continue to older adulthood.

Evaluation of Pinto Genotypes of Common Bean for Resistance to Anthracnose

ABSTRACTCommon bean (Phaseolus vulgaris L.) is an important crop grown for household revenue, food, and nutrition security in many parts of the world, especially in Africa and Latin America. Anthracnose caused by Colletotrichum lindemuthianum is a major disease of common bean globally. The objective of this study was to determine the response of selected pinto bean genotypes to seven races of C. lindemuthianum the causative fungus for anthracnose. A total of 56 pinto bean genotypes and three checks were evaluated for resistance to C. lindemuthianum races 51, 65, 73, 247, 253, 263, and 1085. Significant differences were observed among the 56 pinto genotypes in their reaction to the seven races, which was generally skewed towards susceptibility except for races 51 and 73. There was no genotype that was resistant to all seven races. In general, the genotypes that showed resistance to most of the races were those that carried Co‐42, which highlighted the importance of this locus to anthracnose resistance in pinto beans. Three genotypes—NDZ14006‐4, NDZ14110‐4, and NDZ14043—showed superior resistance (resistant to six of the seven races).