Nutrient and Sensory Properties of Dry Beans (Phaseolus vulgaris L.) Grown Under Various Cultural Conditions

摘要

ABSTRACTDry beans UI‐114 (Pinto) and Rufus (Red Mexican) were field‐grown under presence or absence of Fusarium root rot, drought or optimum water, low or high nitrogen fertilization. Raw bean powder was analyzed chemically for proximate composition, minerals, vitamins and amino acids, and byTetrahymena pyriformisW for protein quality. Cooked beans underwent sensory evaluation. Protein content of raw beans generally varied inversely with irrigation. Rufus beans contained significantly more thiamin than comparable UI‐114 beans. High‐N non‐diseased soils produced beans with methionine concentrations greater than those from low‐N Fusarium‐infected soils. Pinto UI‐114 beans were rated significantly more acceptable than Rufus