Effects of Cultivar, Growing Location, and Year on Physicochemical and Cooking Characteristics of Dry Beans (Phaseolus vulgaris)

The effects of cultivar, growing location, and year on physicochemical and cooking characteristics of beans (Phaseolus vulgaris) were investigated, and the relationship between these characteristics was determined. Twenty dry bean cultivars and breeding lines were grown at two different locations for two consecutive years (2013 and 2014) in southern Manitoba, Canada-Results indicated that cultivar, growing location, and year had significant effects on seed weight, water hydration capacity, and cooking time of beans. Significant cultivar, location, and year variations in protein, starch, and phytic acid contents in beans were observed. Most of the traits were also significantly affected by the interactions of cultivar x location, cultivar x year, and location x year. Seed weight was negatively correlated with crude protein and ash contents but positively correlated with starch content. Cooking time was negatively correlated with protein, ash, and phytic acid contents but positively correlated with firmness. Phytic acid content in beans was positively correlated with ash content. Knowledge gained from this study will be useful to bean breeders in selecting parental lines for crossing and cultivar development in efforts to improve the quality of beans.