Physico-chemical, Proximate, Mineral and Anti-Nutritional Composition of Improved and Released Common Bean Varieties in Ethiopia

Abstract

Common bean is the most important major food legume which is used either as a source of protein for local consumption or as an export crop for income generating in Ethiopia.The purpose of the present study was to profile, to quantify and to identify the best nutritional value of common bean varieties that grow under Ethiopian agro ecology.Twenty three varieties of common bean were evaluated for this study.The 100 seed weight ranged between 18.03g (Sari-I)- 51.47g (Hirna) and statically they showed  significant difference at  P <0.05.The longer cooking time was taken by Babile and Batagoni with the value of 74.67 and 93.00 min respectively  and the lowest cooking time was taken by Ecab-0081and Fedis with the same value of 29.00min and statically they also showed significant difference at P<0.05.The proximate compositions were varied from 9.33% (Gobirasha) to 10.61% (Ayenew), from 3.52% (Beshbesh) to 4.70% (Omo-95) ,from 0.84% (Sari-I)  to 2.86% (Hundane) ,from  4.40% (Beshbesh) to 8.89% (Ufanzik) ,from 18.62% (Gobirasha) to 25.98 (Tinike) ,from 58.21% (hundane) to 66.36% (Gobirasha) for  moisture ,total ash ,crude fat, crude fiber,total protein and total carbohydrate respectively. The highest food energy of Ramadan was found to  be the lowest with the value of 314.75Kcal/g and the highest for Hirna (336.42Kcal/g) and showed statistically significant different at P<0.05.The phytate concentrations were ranged from 124.63 to 217.44 mg/100g with this value the highest phytate concentration was recorded by SER-119 and the least was noticed by Babile.The mineral compositions were ranged from 612.95(SER-125) to 1488.65mg/100g(Red Wolaita),from 0.18(Ufanzik) to 6.21mg/100g(Red Wolaita), from 18.3(Gobirasha) to 55.62mg/100g(Red wolaita),from 193.71(Ufanzik) to 423.84mg/100g(SER-119),from 4.63(Ufanzik) to 44.51mg/100g(Lehode),from non detactable (ND) by the instrument (for Waju and Ufanzik) to detactable concentration of 8.58mg/100g (Red Wolaita) and from 0.05 (Ufanzik) to 0.48mg/100g (Babile) for Phosphorous(P) ,Sodium(Na) ,Magnisium(Mg) ,Potasium (K),Calsium(Ca) ,Iron(Fe) and Zinc(Zn) content respectively.

Keywords: Common Bean Varieties; Proximate Composition; Physico-chemical; Mineral Content; Phytate Content; Food Energy.

DOI: 10.7176/FSQM/116-04

Publication date:June 30^th 2022