Nutritional Compositions, Phenolic Contents, and Antioxidant Potentials of Ten Original Lineage Beans in Thailand.

Sahasakul, Yuraporn; Aursalung, Amornrat; Thangsiri, Sirinapa; Wongchang, Pitthaya; Sangkasa-ad, Parichart; Wongpia, Aphinya; Polpanit, Auytin; Inthachat, Woorawee; Temviriyanukul, Piya; Suttisansanee, Uthaiwan

Legumes and pulses are nutrient-dense foods providing a good source of protein, complex carbohydrates, fiber, vitamins, minerals, and bioactive compounds. To breed a new lineage of beans with specific nutritional and health beneficial purposes, more information on original lineage beans must be obtained. However, data concerning the nutritive compositions, total phenolic contents (TPCs), and health benefits regarding the antioxidant potentials of some original lineage beans in Thailand remain scarce, causing difficulty in decisional selection to breed a new lineage. Thus, this study aimed to examine the nutritional values (proximate compositions, vitamins, and minerals), TPCs, and antioxidant activities of ten original lineage bean cultivars in Glycine, Phaseolus, and Vigna genera from Genebank, Department of Agriculture (DOA), Thailand. The results indicated that beans in the Glycine genus potentially provided higher energy, protein, fat, and calcium contents than other genera, while the Phaseolus genus tended to provide higher carbohydrate and dietary fiber. Specifically, lima bean cultivar '38' exhibited high vitamin B1, and red kidney bean cultivar '112' exhibited high potassium content. Beans in the Vigna genus exhibited high TPCs and antioxidant activities. However, their nutritional compositions were markedly varied. The results of this work could support bean consumption as a feasible alternative diet and be used as a reference for future bean breeding (within the same genera) of a new lineage with particular nutritional requirements and health potentials.

THAILAND; DIETARY carbohydrates; BEANS; VITAMINS; KIDNEY bean; VITAMIN B1; NUTRITIONAL requirements; DIETARY fiber

Foods, 2022, Vol 11, Issue 14, p2062

2304-8158

Academic Journal

10.3390/foods11142062