Genotypic and location effects on paste quality of common bean (Phaseolus vulgaris L.) grown in Michigan

Authors: SADOHARA, RIE - Michigan State University; KELLY, JAMES - Michigan State University; Cichy, Karen

Submitted to: Journal of the American Society for Horticultural Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/3/2020
Publication Date: 4/14/2020
Citation: 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.
DOI: https://doi.org/10.21273/HORTSCI14687-19

Interpretive Summary: Common beans (Phaseolus vulgaris L.) are a good source of protein, dietary fiber, vitamins, and minerals and offer numerous health benefits to consumers. However, the annual per capita consumption of beans was only 5.8 pounds (2.6 kg) during 2011-2015. One of the reasons for the low bean consumption is the limited number of product applications for which beans can be used. Originating in Asia, bean paste is a confectionery ingredient made of beans and sugar. Otebo beans are a market class that are developed specifically for paste-making purposes, but other white common beans such as Great Northern can also be used . Bean paste can be a novel use of dry beans in the U.S., which may promote bean consumption especially because of today’s increasing demand for pulse-based products. The current study aimed to evaluate existing white bean cultivars for paste qualities, to investigate the effects of growing locations on the quality parameters, and to examine phenotypes useful for predicting paste qualities without the need of paste preparation. All the white cultivars tested performed similar to or better than Hime (standard variety used to make bean paste in Japan) for many of the paste quality traits. The large-seeded white beans such as Powderhorn and Snowdon showed best potential for some of the paste traits. These commercial cultivars are currently used for other purposes such as canning, but they could also perform well as paste; therefore, if there is increased demand for bean paste in the U.S. or other parts of the world, it can be met. Overall, these results suggested that specific domestically grown white bean cultivars have potential for bean paste, which would add a novelty to the processed dry bean applications in the U.S.

Technical Abstract: Common beans are recognized as a nutrient dense food source that delivers numerous health benefits, but one of the barriers to increasing bean consumption is the limited number of product delivery applications. Bean paste, made from bean seed and sugar, has the potential to diversify the way beans are consumed. In this study, commercial white seeded Otebo, Navy, Great Northern, and White Kidney bean cultivars, and one colored Cranberry breeding line were grown at two locations in Michigan and evaluated for bean paste qualities. Characteristics such as paste yield, color, flavor, and stickiness were evaluated on the bean paste. The genotype × location effect was significant for many of the paste making qualities and the color values of the unsweetened paste. Snowdon, the White Kidney bean, had superior paste yield and whiteness of sweetened paste at both locations. All the white bean cultivars were comparable to Hime, the control Otebo cultivar, in terms of low flavor intensity. Powderhorn, the Great Northern bean, had high stickiness of sweetened paste, which is preferable. The cranberry breeding line resulted in dark-colored paste with high flavor intensity. Seed coat percentage and the ratio of L* and C* obtained via image analysis could be used as indicators for paste yield and whiteness score of the unsweetened paste, respectively. Overall, these results suggested that specific domestically grown white bean cultivars have potential for bean paste, which would add a novelty to the processed dry bean applications in the U.S.