Analysis on the Difference of Nutritional Quality of Different Kidney Bean Varieties in Guizhou

YE Ximiao; LI Jun; MAO Tangfen; MA Zhixia; XU Juan; TAO Jing; SONG Lei; LU Yang

doi:10.13386/j.issn1002-0306.2021010107

Volume 42 Issue 18

Sep. 2021

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Science and Technology of Food Industry > 2021 > 42(18): 73-80. > DOI: 10.13386/j.issn1002-0306.2021010107

YE Ximiao, LI Jun, MAO Tangfen, et al. Analysis on the Difference of Nutritional Quality of Different Kidney Bean Varieties in Guizhou[J]. Science and Technology of Food Industry, 2021, 42(18): 73−80. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010107.

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Analysis on the Difference of Nutritional Quality of Different Kidney Bean Varieties in Guizhou

1.
Biotechnology Research Institute,Guizhou Academy of Agricultural Sciences, Guiyang 550025, China
2.
Weining Mountain Characteristic Agricultural Sciences Research Institute, Bijie 553100, China
3.
Agricultural Comprehensive Service Center, Wuligang Street, Weining Autonomous County, Bijie 553100, China
4.
Sijiangyuan Planting and Breeding Cooperative in Caohai Town, Weining County, Bijie 553100, China

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Received Date: January 14, 2021
Available Online: July 14, 2021

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Abstract

Abstract

This study was to explore the differences of the large white speckled kidney bean, red kidney bean, black speckled kidney bean, red reniform kidney bean and mid-white kidney beans in the main nutritional content, and to analyze and evaluate their nutritional quality differences. Five kidney bean varieties were used as test materials to determine the protein, fat, starch, ash, mineral elements, amino acid and fatty acid content of kidney beans. The results showed that: The protein, fat, starch and ash content of the tested kidney beans had significant differences among varieties. The protein, fat, starch and ash content were between 17.30~23.70, 1.10~1.90, 34.90~38.30, 4.00~4.80 g/100 g for five varieties of kidney bean, respectively. The mid-white kidney beans had the highest protein, starch, Fe and Zn content, which were 23.70, 38.30, 77.10 and 41.80 g/100 g, respectively. The black speckled kidney bean had the highest K, Ca, Na and Mg content, which were 1.99×10⁴, 1.15×10³, 33.40 and 1.79×10³ mg/kg, respectively. The mid-white kidney beans had the lowest Na content, which was 25.40 mg/kg. The content of amino acid in the kidney beans ranged from 0.08 to 3.75 g/100 g. The mid-white kidney beans had the highest essential amino acids (EAA) non-essential amino acids (NEAA) and total amino acids (TAA) content, which were 8.86, 14.17 and 23.03 g/100 g, respectively. The content of fatty acid in the five kidney beans ranged from 0.0020 to 0.8913 g/100 g. The kidney beans tested contained about 16 fatty acids, of which 9 were saturated fatty acids, 3 were monounsaturated fatty acids, and 4 were polyunsaturated fatty acids. The order of their content was polyunsaturated fatty acids>saturated fatty acids>monounsaturated fatty acids. The content of fatty acid in the large white kidney beans were highest, which was 2.02 g/100 g. The polyunsaturated-to-saturated fatty acid ratio (PS) of the mid-white kidney beans was lowest, the data was 4.14. The red reniform kidney beans had the lowest arteriosclerosis (AI), which was 0.005. Comprehensive analysis of the content of various nutrients, the mid-white kidney bean was better than the other four varieties.
- kidney bean,
- nutritional quality,
- protein,
- mineral elements,
- amino acids,
- fatty acids

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Analysis on the Difference of Nutritional Quality of Different Kidney Bean Varieties in Guizhou

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