Dry beans (Phaseolus vulgaris L.) contain high levels of folates. These compounds are essential vitamins and folate deficiencies may lead to a number of health problems. The objectives of this study were to examine the mode of inheritance of folate content and identify quantitative trait loci (QTL) associated with folate content in dry beans. Inheritance of folate content was studied in the F1 hybrids of one-way diallel crosses among Othello, AC Elk, Redhawk and Taylor, and an F2 population of the cross between Redhawk and Othello. Total folate content and 5 methyltetrahydrofolate (5MTHF) were measured twice within a one hour interval. Significant variation in folate content was observed among the parental genotypes, their F1 hybrids, and the F2 individuals of a cross between Redhawk and Othello, ranging from 147 to 345 µg/100g. Reductions in the 5MTHF content and total folate content values in the second measurement from samples were highly variable for all four parental lines ranging from 5 to 30% and 7 to 33%, respectively. A single marker QTL analysis identified at least three QTL for folate content in the F2 population. For the majority of identified QTL, dominance effects appeared to be the major genetic effect.

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This report contains the results of the 2001 National Cooperative Dry Bean Nursery Trials. This replicated, small plot trial contains forty eight varieties of ten different bean classes. Buster, a pinto variety from Seminis Vegetable Seed Company was the highest yielding variety in the study for the third year in a row, with a yield above 3500 pounds per acre. Yields, aerial biomass, harvest index, and 100 bean weights are reported in this study.

This report contains the results of the 2003 National Cooperative Dry Bean Nursery Trials grown at two different sites in southeastern Arizona. These replicated, small plot trials contained twenty-eight varieties from ten different classes of beans. Bill-Z, a pinto variety, was the highest yielding variety in the Terry Brother=s trial with a yield over 3800 pounds per acre. K124467, a Flor de Mayo variety from Archer-Daniels-Midland, was the highest yielding variety in the Haas trial with a yield just under 2900 pounds per acre. Yields, aerial biomass, harvest index, and 100 bean weights are reported for all varieties in both studies.

This report contains the results of the 1999 National Cooperative Dry Bean Nursery Trials. This replicated, small plot trial contains thirty nine varieties of ten different classes of beans. Buster, a pinto variety was the highest yielding variety in the study with a yield over 3700 pounds per acre. Yields, percent moisture, aerial biomass, harvest index, seeds per pound, and plant populations are reported for this study.

This report contains the results of the 2000 National Cooperative Dry Bean Nursery Trials. This replicated, small plot trial contains thirty eight varieties of nine different bean classes. Buster, a pinto variety from Seminis Vegetable Seed Company, was the highest yielding variety in the study with a yield near 4000 pounds per acre. Yields, aerial biomass, harvest index, and 100 bean weights are reported for this study.

This report contains the results of the 2002 National Cooperative Dry Bean Nursery Trials. This replicated, small plot trial contains thirty-one varieties of eleven different bean classes. USPT-73, a pinto variety from WSU/USDA-ARS Prosser was the highest yielding variety in the study with a yield above 3600 pounds per acre. Yields, aerial biomass, harvest index, and 100 bean weights are reported in this study.

Dry bean utilization by the food industry can be increased by developing value-added processing applications. The goals of this research were to evaluate (1) the effect of milling method on the physical, chemical and functional properties of whole black bean flour and its fractions and (2) the effect of removing soluble phenolic compounds on the functional and rheological properties of black bean protein isolates. Black bean was milled with five laboratory mills [cyclone mill, hammer mill, stone mill (fine, medium, coarse), disc mill (fine, coarse), and centrifugal mill (10,000 or 12,000 rpm and 250, 500, 1000 μm aperture screen)] and the resulting flours were evaluated for their physical, chemical and flow properties of bulk samples and particle size fractions. Whole black bean flour and cotyledon flour were subjected to phenolic extraction and protein isolation, resulting in protein isolates with and without soluble phenolics. Solubility, wettability, dispersibility, water binding capacity, foam capacity and stability, emulsification capacity, and gelation properties of protein isolates were evaluated. Variation in milling method produced flours with significantly different flour characteristics. Geometric mean size of whole bean flour was negatively correlated with starch damage (r = -0.92), L* (r = -0.94), angle of repose (r = -0.94), and angle of slide (r = -0.80 to -0.90) and positively correlated with moisture (r = 0.72), and loose bulk density (r = 0.72). Milling method and particle size interaction was significant on characteristics of black bean flour fractions. Particle circularity of flour fractions had a negative correlation of r = -0.93, r = -0.81, r ≈ -0.95, and r = -0.94 with L*, angle of repose, angle of slide and compact density, respectively. Particle circularity had a positive correlation of r = 0.93 and r = 0.89 with average minimum particle size and loose bulk density, respectively. The removal of soluble phenolic compounds improved the brightness, solubility, wettability, dispersibility, foaming capacity, foaming stability, emulsion capacity, emulsion stability and gelling properties of protein isolates. These findings will help food manufacturers to process black bean ingredients using different mill settings to achieve different functionalities depending on the consumer requirements.

Thesis (M.Sc. (Agriculture)) --University of Limpopo, 2018 / Dry bean is one of the most important cash crops and source of protein for small holder farmers. Low yields of dry bean are often reported to be associated with lack of inoculation (Arbuscular mycorrihizal fungi) of seeds prior to planting. Soil phosphorus (P) unavailability is one of the major factors limiting yield of dry bean. Field and Greenhouse experiments were conducted to investigate the response of dry bean cultivars to inoculation and phosphorus application under dry land farming conditions at the Syferkuil experimental farm of University of Limpopo. Both greenhouse and field experiments were carried out as a split-split plot arrangement in randomised complete block design with four replications. Main plot treatment comprised of two dry bean cultivars VIZ, red speckled bean and small white haricot. Arbuscular mycorrhizal fungi inoculation levels (inoculated and uninoculated) were assigned in the sub-plot whilst the sub-sub plot was applied with five phosphorus rates at 0, 20; 40; 60 and 80 kg/ ha using single superphosphate (10.5 % P). The data collected were subjected to analysis of variance using statistical software (ANOVA) STATISTIX 10.0.Dry bean cultivars (red speckled bean and small white haricot bean) were evaluated in a field experiment for their growth, nodulation and yield responses to AM fungi inoculation and different rates of P fertiliser. The results revealed that the red speckled bean had higher number of nodules (45 %), stem diameter 26.96 cm and higher leaf area of 21.05 cm2 as compared to small white haricot bean. The application of P at the rate of 40 kg/ha produced higher grain yield of 743.47 kg/ha as compared to small white haricot bean with 572 kg/ha. The growth parameters such as yield, soil chemical and biological properties did not significantly respond to inoculation (P≤0.05). Red speckled bean and small white haricot bean were evaluated in greenhouse experiment for their growth and nodulation on inoculation and phosphorus fertilizer treatment In the greenhouse experiment phosphorus fertilizer rate showed significant effect on chlorophyll content, leaf fresh and dry weight. The dry bean cultivars were found to be significant to number of nodules, plant vigour and root dry weight. The red speckled bean showed higher growth parameters as compared to small white haricot bean. The application of Arbuscular mycorrhizal fungi (AM fungi) at varying rates did not have any significant influence on all parameters measured in the experiment on both trials. The study needs to be repeated after 4 to 5 years. The findings of this study concluded that P should be applied at the rate of 40 kg P/ha in order to improve the production of dry bean. / NRF (National Research Foundation)

The dry bean (Phaseolus vulgaris L.) is an important grain legume that is used for human consumption worldwide. In Africa and other parts of the World, legume diets contribute tremendously to protein and energy requirements of consumers. Dry beans provide about 16- 33% protein, dietary fibre (between 14 and 19%), starch, minerals and vitamins. Dry beans have a long storage life and can be cooked as whole grains, fried or dehulled and splitted for production of dhal and salads. There is a tremendous variability in the dry bean varieties. It is believed that consumer preferences for dry beans are influenced by factors such as seed size, seed colour, cooking time and flavour. Although, substantial research has been done on physicochemical properties, description of sensory properties that differentiate bean varieties specifically in terms of liked or disliked flavours was lacking. Sensory evaluation is one of the methods used for evaluating product quality and it can be used to describe the sensory properties of a product (i.e. descriptive sensory evaluation) and determines its acceptability by consumers (i.e. consumer acceptability or preferences). Physicochemical properties and descriptive sensory evaluation of six dry bean varieties (Jenny, Kranskop, PAN 148, AC Calmont, PAN 150 and Mkuzi) from Mpumalanga (MP) and Free State (FS) locations of South Africa were determined. Significant (p<0.05) variety, location as well as location x variety interaction effects were found for both physicochemical and sensory properties of beans. Of the six bean varieties, Jenny (FS), Mkuzi and PAN 148 (MP) beans had relatively long cooking times (>60 min) using a Mattson Bean Cooker. PAN 150 beans from both locations were described as bitter, soapy and metallic with a raw bean flavour. Mkuzi beans were mostly described as having a soapy mouthfeel. Jenny (MP), Kranskop (MP&FS) were sweet, soft and with a cooked bean flavour. Consumer sensory evaluation revealed that beans with sweet, soft and cooked bean flavours were the most preferred. Beans that took long to cook and those that were described as bitter, soapy and metallic in the mouth, received low consumer ratings on a 9-point hedonic scale. The total polyphenol content of PAN 150 (MP), along with Jenny and AC Calmont from MP was determined to find out whether the bitterness was associated with its polyphenol concentration. PAN 150 beans had the lowest concentration of total polyphenols compared to the two other varieties, suggesting that factors other than total polyphenol content caused the bitterness of these beans. A follow up investigation of mineral profiles in whole bean flour of all six bean varieties from the two locations was done to find out whether differences in mineral content e.g. iron (Fe) contributed to bitterness and metallic mouthfeel of certain beans. Results showed significant (p< 0.05) variety differences for phosphorous (P) and significant (p< 0.05) location differences for magnesium (Mn) only. Fe and copper (Cu) contents did not contribute to bitterness or metallic mouthfeel of PAN 150 beans. For maximum consumer acceptability, farmers should concentrate on the production of beans that have characteristics similar to Kranskop (MP&FS), PAN 148 (FS) and Jenny (MP) beans. As bean hardening was suspected in Jenny (FS), PAN 148 (MP) and Mkuzi (MP), the importance of storing beans at proper temperatures (e.g. less than 35ºC) and relative humidity (e.g. < 75 %) should be emphasized to minimize the development of the hard-to-cook defect over long storage periods. / Dissertation (MSc(Agric))--University of Pretoria, 2008. / Food Science / unrestricted