Location: Sugarbeet and Bean Research
2020 Annual Report
Objectives
Objective 1: Develop U.S. adapted fast cooking dry bean cultivars and germplasm
across multiple market classes using phenotypic evaluations combined with
molecular tools and marker-assisted breeding methods.
Sub-objective 1: To identify, evaluate, and screen the food ingredient and nutritional quality of pea, chickpea, lentil and beans to enable development of new varieties suited for use as an ingredient.
Objective 2: Understand genetic variability for anthocyanin composition and color
retention in black beans to expand uses for black beans and processing byproducts.
Sub-objective 2: To develop pre and post milling treatments to improve the food ingredient quality of pea, chickpea, lentil and beans.
Approach
Objective 1: Fast cooking U.S. adapted dry bean germplasm will be developed within yellow, cranberry, kidney and black bean market classes. Fast cooking germplasm will be crossed to U.S. adapted germplasm within each market class. Plant selection during the breeding cycle will be based on plant architecture, seed type, pod load, maturity, disease resistance, and cooking time and nutritional quality characteristics. QTL associated with cooking time will be identified and validated by conducting QTL analyses and compiling results from three recombinant inbred populations and three diversity panels grown in multiple locations and across multiple years. Mechanisms and shelf life of fast cooking bean genotypes will be evaluated. Components to be measured include: seed coat weight, seed hardness, water uptake during soaking, seed germination, soluble and insoluble dietary fiber, cell wall components, including water soluble pectin, cellulose, total protein, total starch, and resistant starch. Beans will be evaluated for use as a flour ingredient. Genetic diversity for flour milling quality will be assessed in a diversity panel of two sets of germplasm, the first will be commercial bean varieties grown in Michigan. The second will a panel lines previously identified to have unique cooking, canning or nutritional characteristics. The following flour attributes will be measured: particle size distribution, water holding capacity, gelatinization temperature, and pasting properties.
Objective 2: Develop improved black bean germplasm with superior end use quality, especially canning quality and color retention. New uses of black beans will be evaluated, especially for anthocyanins that can be extracted for use as a colorant. The specific anthocyanins profile of black bean seed coats of select genotypes will be measured and the best anthocyanin profile for colorants will be determined.
Progress Report
Development of fast cooking, U.S. adapted dry bean germplasm (1a) and improved black bean germplasm with superior end use quality (2a): 74 yellow, 52 kidney, 75 cranberry, and 45 black bean early generation (F3 to F6) breeding lines were field selected in Fall 2019. These lines were sent to a winter nursery in Puerto Rico for advancement and selection for seed color in the subsequent generation. In the winter of 2019-2020, new crosses were made in the yellow, kidney, black, and cranberry market classes. In total, 37 different crosses were made using diverse germplasm sources as the parental materials. In 2020, the following breeding nurseries were field planted: Advanced yield trials: nine cranberry, 24 yellow, 12 kidney, 24 black. Preliminary yield trials: 58 Andean, 30 black. In addition, three yellow, two cranberry and one black line(s) were sent for Michigan regional testing. In addition to agronomic characteristics, evaluation of cooking time and iron bioavailability were conducted to select best breeding lines to advance.
Identification and validation of QTL associated with cooking time (1b): One QTL study was published. A second QTL study was completed, data analyzed, and is near ready for submission into a peer reviewed journal.
Elucidate mechanisms and longevity (shelf life) of fast cooking beans (1c): A paper is currently under review and the highlights are: 1) Expression of genotypic variability for cooking time depends on soaking conditions. 2) Thick seed coat layers increase unsoaked cooking time. 3) Fast-cooking genotypes have thinner cotyledon cell walls than slow-cooking genotypes. 4) Fast-cooking genotypes have less insoluble cell wall content per gram cotyledon. 5) Total and insoluble dietary fiber are lower in fast-cooking genotypes.
Evaluate beans for use as an ingredient (1d): A study was conducted with collaborators at Iowa State University to determine the glycemic response when eating bean pasta as compared to whole beans of the same variety. This research is being prepared for publication.
Evaluate new uses for black beans (2b): We observed that low phytic acid black bean lines that we developed appear to retain their color after processing better as compared to normal phytic acid sister lines. We are working with a biochemist at Michigan State University to understand the anthocyanins type, binding, and stability characteristics.
Accomplishments
1. Genetic diversity of flavor and texture in cooked beans. Dry bean consumption is low in the U.S. Improving dry bean flavor and texture through breeding has the potential to improve consumer acceptance and suitability for new end-use products. Little is known about the genetic variability and inheritance of bean sensory characteristics. ARS researchers grew a diverse set of 430 dry beans representing 20 different seed colors and market types in three locations, and cooked seeds were evaluated by trained panelists at Michigan State University for flavor and texture, including total flavor intensity, beany, vegetative, earthy, starchy, sweet, bitter, bean chewiness and graininess. Each flavor and texture attribute varied among the different samples. A set of 12 beans was compiled that exhibited extreme attribute intensities. This set will be useful for training panelists and potentially for breeding. Starchy and sweet flavors were positively correlated to each other and highest in some white beans. Genomic regions associated with total flavor intensity, beany, earthy, starchy, bitter, and bean chewiness and graininess were identified. These findings lay a foundation for incorporating flavor and texture in breeding programs for the development of new varieties that entice growers, consumers, and product developers alike.
Review Publications
Katuuramu, D., Luyima, G., Nkalubo, S., Wiesinger, J.A., Kelly, J.D., Cichy, K.A. 2020. On-farm multi-location evaluation of genotype by environment interactions for seed yield and cooking time in common bean. Scientific Reports. 10:3628. https://doi.org/10.1038/s41598-020-60087-2.
Cominelli, E., Galimberti, M., Pongrac, P., Landoni, M., Losa, A., Paolo, D., Daminati, M., Bollini, R., Cichy, K.A., Vogel-Mikus, K., Sparvoli, F. 2020. Calcium redistribution induces hard-to-cook phenotype and increases PHA-L lectin thermal stability in common bean low phytic acid 1 mutant seeds. Food Chemistry. 32:126680. https://doi.org/10.1016/j.foodchem.2020.126680.
Cichy, K.A., Wiesinger, J.A., Berry, M., Nchimbi-Msolla, S., Fourie, D., Porch, T.G., Ambechew, D., Miklas, P.N. 2019. The role of genotype and production environment in determining the cooking time of dry beans (Phaseolus vulgaris L.). Legume Science. 1(1):e13. https://doi.org/10.1002/leg3.13.
Wiesinger, J.A., Cichy, K.A., Hooper, S., Hart, J.J., Glahn, R.P. 2020. Processing white or yellow dry beans (phaseolus vulgaris L.) into a heat treated flour enhances the iron bioavailability of bean-based pastas. Journal of Functional Foods. 71:104018.
Sadohara, R., Kelly, J., Cichy, K.A. 2020. Genotypic and location effects on paste quality of common bean (Phaseolus vulgaris L.) grown in Michigan. Journal of the American Society for Horticultural Science. 55(5):684-692. https://doi.org/10.21273/HORTSCI14687-19.
Bassett, A.N., Dolan, K., Cichy, K.A. 2020. Reduced retort processing time improves canning quality of fast-cooking dry beans (Phaseolus vulgaris L.). Journal of the Science of Food and Agriculture. 100:3995-4004. https://doi.org/10.1002/jsfa.10444.
Berry, M., Izquierdo, P., Jeffery, H., Shaw, R.S., Nchimbi-Msolla, S., Cichy, K.A. 2020. QTL analysis of cooking time and quality traits in dry bean (Phaseolus vulgaris L.). Theoretical and Applied Genetics. 133:2291-2305. https://doi.org/10.1007/s00122-020-03598-w.
Addy, S., Cichy, K.A., Dapaah, H., Asante, I., Afutu, E., Offei, S. 2020. Genetic studies on the inheritance of storage-induced cooking time in cowpeas [Vigna unguilata (L.) Walp]. Frontiers in Plant Science. 11:444. https://doi.org/10.3389/fpls.2020.00444.
Miklas, P.N., Osorno, J., Cichy, K.A. 2020. Agronomic performance and cooking quality characteristics for slow darkening pinto beans. Crop Science. 60(5):2317-2327. https://doi.org/10.1002/csc2.20220.
