Characteristics of a common bean landrace (Phaseolus vulgaris L) of great culinary value and selection of a commercial inbred line

Casañas, Francesc; Bosch, L.; Pujolà, Montserrat; Sánchez, Esther; Sorribas, Francisco Javier; Baldi, M.; Nuez, F.

doi:10.1002/(sici)1097-0010(199904)79:5<693::aid-jsfa239>3.0.co;2-s

Cited by 22 publications

(26 citation statements)

References 11 publications

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“…The protein content of heirloom dry bean varieties is also generally unknown in comparison to newer varieties [28]. In a study in northwest Spain, an heirloom dry bean "Ganxet" had a higher protein level (28%) than the newer standard white kidney, navy and Tolosa black varieties (25% mean) [13].…”

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confidence: 99%

Performance of Northwest Washington Heirloom Dry Bean Varieties in Organic Production

2015

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Performance of Northwest Washington Heirloom Dry Bean Varieties in Organic Production

2015

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“…The three values are significantly different from one another according to the Newman-Keuls test (p 4 0.05), in agreement with previous results. 1 Paradoxically, the perception of the seed coat was lowest for the Ganxet bean in the sensory analysis. Thus in the paired tests the perception of the seed coat for Ganxet was lower than for White Kidney (p 4 0.01) and Faba Asturiana (p 4 0.05), while no significant differences were found between White Kidney and Faba Asturiana (p 5 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…However, this low perception contradicts quantitative analyses, which find that the Ganxet bean contains 92 g kg À1 seed coat, more than other varieties such as Tolosa (79 g kg À1 ), Faba Asturiana (74 g kg À1 ), Navy (73 g kg À1 ) or White Kidney (73 g kg À1 ). 1 If we suppose that the structure of the seed coat is the main factor influencing its perception when eaten, both its chemical composition and its breakdown during soaking and cooking will influence its perception.…”

Section: Introductionmentioning

confidence: 96%

Chemical basis for the low sensory perception of the Ganxet bean (Phaseolus vulgaris) seed coat

Casañas¹,

Pujolà²,

Bosch³

et al. 2002

J Sci Food Agric

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The Ganxet bean (Phaseolus vulgaris L), highly appreciated in Catalan gastronomy, has a higher proportion of seed coat than other beans (eg White Kidney or Faba Asturiana); however, general diners and sensory tests point out a lower perception of this seed coat. The differences in chemical composition between Ganxet, White Kidney and Faba Asturiana beans, before and after cooking, were established and related to perceived sensory differences in seed coat content. Ganxet's higher absolute and percentage losses of total dietary fibre (19.5%), soluble dietary fibre (32.5%), cellulose (25.6%) and pectins (38.1%) break down the consistency of the seed coat during cooking, which would explain its low sensory perception. The high loss of cellulose during cooking could be due to its partial combination with proteins, which would aid its breakdown.

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“…Locally conserved varieties could be incorporated into a breeding program while retaining culturally important end-use qualities (Cleveland and Soleri 2002). Plant breeders in Italy (Casañas et al 1999) and Spain (Almirall et al 2010) have demonstrated this potential by maintaining culinary qualities in the process of improving the agronomic performance of regional landraces.…”

Section: Seed Distribution and Utilizationmentioning

confidence: 99%

Exploring the role of local heirloom germplasm in expanding western Washington dry bean production

Brouwer

Winkler

Atterberry

et al. 2016

Agroecology and Sustainable Food Systems

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Increasing production of dry beans (Phaseolus vulgaris L.) could contribute to the sustainability of regional agricultural systems. This study in western Washington identified 24 distinct dry bean varieties grown in the region for 20-130 years; varieties originated from diverse geographic areas and were maintained because growers valued the culinary, visual, and agronomic traits as well as history and marketability. Primary barriers to increased production were access to scale-appropriate equipment and drying beans in the field prior to harvest. Locally conserved germplasm may have value in participatory plant breeding projects that recognize the contributions of regional farmers.

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Characteristics of a common bean landrace (Phaseolus vulgaris L) of great culinary value and selection of a commercial inbred line

Cited by 22 publications

References 11 publications

Performance of Northwest Washington Heirloom Dry Bean Varieties in Organic Production

Performance of Northwest Washington Heirloom Dry Bean Varieties in Organic Production

Chemical basis for the low sensory perception of the Ganxet bean (Phaseolus vulgaris) seed coat

Exploring the role of local heirloom germplasm in expanding western Washington dry bean production

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