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ARS Home » Midwest Area » East Lansing, Michigan » Sugarbeet and Bean Research » Research » Publications at this Location » Publication #126200
Title: FOOD QUALITY IN DRY BEAN: MOVING FROM GENES TO PRODUCTS

Author
item Hosfield, George

Submitted to: Bean Improvement Cooperative Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 3/1/2002
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Dry bean (Phaseolus vulgaris L.) has the potential to improve the health and nutritional well-being of a nation because few foods are as low in saturated fat, high in dietary fiber, have the low glycemic index, and supply the significant amounts of calories, proteins, and other essential nutrients to diets as this crop. These characteristics of beans that affect tacceptance and utilization of the crop as a food and provide nutrients to diets are known as food quality. Variability exists in food quality factors ;thus, providing an opportunity to enhance the utilization and nutrient bioavailability of beans through genetics and plant breeding. The pigments imparting color to beans are antioxidant compounds and provide colored beans with an added boost in nutritional value.