Evaluation of Nutritional, Physio-Chemical and Cooking Quality Traits in Manitoba-grown Dry Bean Cultivars

The effects of cultivar, growing location and year on physico-chemical and cooking characteristics of beans (Phaseolus vulgaris L.) were investigated and the relationship between these characteristics was determined. Twenty dry bean cultivars were grown in two different locations for two subsequent years (2013 and 2014). Cultivar, growing location and year had a significant effect on seed weight, water hydration capacity, cooking time of beans. Significant cultivar, location and year differences in protein, starch and phytic acid content in beans were observed. Most of the traits were also significantly affected by the interactions of cultivar-by-location, cultivar-by-year, and location-by-year. Seed weight was negatively correlated with crude protein and ash content, but positively correlated with starch content. Cooking time was negatively correlated with protein, ash and phytic acid content, but positively correlated with firmness. Phytic acid level in beans was positively correlated with ash content. Knowledge gained from this study will help bean breeders to decide and select parental lines for crossing and cultivar development in various bean market classes.