Genetic variability of cooking time in dry beans (Phaseolus vulgaris L.) related to seed coat thickness and the cotyledon cell wall. (March 2021)

• Record Type: Journal Article
• Authors: Bassett, Amber; Hooper, Sharon; Cichy, Karen
• Is Part Of: Food research international. Volume 141(2021)
• Publication Date: 2021-03
• Subjects: Legume -- Pulse -- Fiber -- Fast-cooking -- Macrosclereid -- Osteosclereid -- Soaked -- Unsoaked -- Cell wall -- Cotyledon -- Seed coat; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109886
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Fast-cooking soaked beans have low total and insoluble whole seed dietary fiber. Highlights: Expression of genotypic variability for cooking time depends on soaking conditions. Thin seed coat layers lead to faster cooking times for unsoaked beans. Thin cotyledon cell walls lead to faster cooking times for soaked beans. Fast-cooking soaked beans have low insoluble cotyledon cell wall content. Abstract: Dry beans are an affordable, nutritious food that often require long cooking times. Storage time and conditions, growing environment, and genotype influence cooking times. Little is known about factors underlying genetic variation for cooking time. Using fast and slow cooking genotypes from four different seed types (brown, cranberry, red mottled, yellow), the objectives of this study were to (1) characterize genetic variability for cooking time across multiple soaking time points; (2) determine the roles of seed coat and cotyledon cell wall physical traits in genetic variability for cooking time; and (3) identify seed coat and cotyledon cell wall compositional differences associated with genetic variability for cooking time. Genotypes were evaluated for cooking time on unsoaked beans and beans soaked for 3, 6, 12, 18, and 24 h. Cooking times were sharply reduced after 3 h of soaking and plateaued after 6 h of soaking. Interestingly, the genotypes in each pair that cooked faster when soaked did not necessarily cook faster when unsoaked. Greater seed coat percentage, cotyledon cell wall thickness, total and insoluble whole seed dietary fiber, and insoluble cotyledon cell wall isolate were genotypic factors associated with longer cooking times of soaked beans. Thicker seed coat macrosclereid- and osteosclereid-layers were genotypic factors associated with longer cooking times of unsoaked beans. These findings suggest that cotyledon cell wall thickness and composition have a significant role in genetic variability for cooking time of soaked beans and seed coat layer thickness relates to the genetic variability for cooking time of unsoaked beans.