Total sugars and protein in beans native to the Triqui Alta region, Oaxaca

Authors

  • Carmen Jacinto-Hernández Campo Experimental Valle de México-INIFAP. Carretera los Reyes-Texcoco km13.5, Coatlinchán, Texcoco, Estado de México. AP. 10. CP. 56250
  • Marisol Coria-Peña Tecnológico de Estudios Superiores de Chimalhuacán (TESCHI). 3Colegio de Postgraduados-Campus Montecillo. Carretera México-Texcoco km 36.5, Montecillo, Texcoco, Estado de México. CP. 56230
  • Georgina Contreras-Santos Tecnológico de Estudios Superiores de Chimalhuacán (TESCHI). 3Colegio de Postgraduados-Campus Montecillo. Carretera México-Texcoco km 36.5, Montecillo, Texcoco, Estado de México. CP. 56230
  • Liliana Martínez-López Colegio de Postgraduados-Campus Montecillo. Carretera México-Texcoco km 36.5, Montecillo, Texcoco, Estado de México. CP. 56230
  • Emma Zapata-Martelo Colegio de Postgraduados-Campus Montecillo. Carretera México-Texcoco km 36.5, Montecillo, Texcoco, Estado de México. CP. 56230
  • María del Rosario Ayala-Carrillo Colegio de Postgraduados-Campus Montecillo. Carretera México-Texcoco km 36.5, Montecillo, Texcoco, Estado de México. CP. 56230

DOI:

https://doi.org/10.29312/remexca.v10i7.2114

Keywords:

Phaseolus vulgaris, P. coccineus, bean compounds, color of the testa

Abstract

Sowing bean compounds, which combine sizes and colors, is a cultural tradition in rural Mexico, used primarily for self-consumption. Bean blends have a visual appeal; however, little is known about the characteristics of flavor and nutritional value represented by this way of consuming beans. The objective was to know the content of protein and total sugars in native bean compounds from the Triqui Alta region of Oaxaca. In 2017, the study of three bean seed samples was carried out. Bean color was determined visually and the weight of 100 grains was measured. The total sugar content was determined with the Antrona method, and the protein content with the Kjeltec semi-automated equipment. The analyzes were performed in duplicate. In each sample at least 4 different colors and grain sizes identified as common beans (Phaseolus vulgaris L.) and ayocote (Phaseolus coccineus L.) were identified. The sugar content in medium grains was 6.17 to 6.48%, while, in large grains, -ayocote-, it was from 9.45 to 11.6%. Protein content varied between subsamples from 21.7% in black P. coccineus, to 24.8% in yellow P. vulgaris. Grain color was not associated with protein or total sugar content; however, the grain size does. A larger grain size, higher percentage of sugars (r= 0.88**) and lower protein content (r= -0.61*).

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Published

2019-11-06

How to Cite

Jacinto-Hernández, Carmen, Marisol Coria-Peña, Georgina Contreras-Santos, Liliana Martínez-López, Emma Zapata-Martelo, and María del Rosario Ayala-Carrillo. 2019. “Total Sugars and Protein in Beans Native to the Triqui Alta Region, Oaxaca”. Revista Mexicana De Ciencias Agrícolas 10 (7). México, ME:1667-74. https://doi.org/10.29312/remexca.v10i7.2114.

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