Morphological and Physicochemical Characterization of Native Beans Reintroduced to the Andean Zone of Jujuy, Argentina †
Abstract
:1. Introduction
2. Materials and Methods
3. Results and Discussion
3.1. Evaluation of Morphological and Technological Quality
3.2. Chemical Composition
3.3. Hydration Capacity
3.4. Roasted Grain Quality
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Shape | 1: Round; 2: Oval; 3: Cuboid; 4: Kidney Shape; 5: Truncate Fastigate |
---|---|
Seed coat pattern | 0: absent; 1: constant mottled; 2: striped; 3: rhomboid spotted; 4: speckled; 5: circular mottling; 6: marginal color pattern; 7: broad stripped; 8: bicolor; 9: spotted bicolor; 10: pattern around hilum; 11: other (tricolor) |
Ground color | 1: black; 2: dark brown; 3: brown; 4: grey, brownish to greenish; 5: pure white; 6: whitish; 7: dark pink; 8: dark purple; 9: cream; 10: dark reddish brown |
Brilliance | 1: matt; 2: medium; 3: shiny |
Secondary and Tertiary ground color | See ground color codes |
Seed dimensions | Average of 10 seeds (mm): length (measured parallel to the hilum), width, and height (measured from hilum to opposite side) |
Seed weight | Weight of 100 seeds (g) |
Nº | Moisture (%) | Protein (%) | Lípid (%) | Ashe (%) | CH b (%) | 100W c (g) | Length (mm) | Width (mm) | Height (mm) | Shape d | Brilliance d | Pattern d | Ground Color d | Second Ground Color d | Tertiary Ground Color d |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
1 | 10.95 ± 0.14 f | 19.99 ± 0.92 de | 0.68 ± 0.02 bc | 5.18 ± 0.01 f | 63.28 | 54.49 ± 0.60 ef | 14.81 ± 0.15 d | 8.80 ± 0.81 b | 6.01 ± 0.48 a | 4 | 2 | 7 | 3 | 1 | 0 |
2 | 11.60 ± 0.03 gh | 25.07 ± 1.13 g | 0.35 ± 0.02 a | 4.53 ± 0.27 de | 58.45 | 43.482 ± 0.43 c | 12.51 ± 0.87 c | 8.23 ± 0.60 ab | 6.10 ± 0.60 a | 1 | 2 | 0 | 1 | 0 | 0 |
3 | 10.31 ± 0.04 d | 16.73 ± 0.14 b | 1.10 ± 0.09 g | 4.00 ± 0.03 abc | 67.84 | 48.79 ± 0.64 de | 11.92 ± 1.23 bc | 8.93 ± 0.47 b | 7.37 ± 0.56 c | 1 | 1 | 8 | 14 | 9 | 0 |
4 | 11.76 ± 0.04 h | 16.86 ± 0.27 b | 0.99 ± 0.05 ef | 4.36 ± 0.32 cde | 66.02 | 40.83 ± 0.74 c | 10.15 ± 0.51 b | 8.03 ± 0.32 a | 7.26 ± 0.31 c | 1 | 2 | 1 | 2 | 3 | 0 |
5 | 10.83 ± 0.07 f | 17.68 ± 0.36 bc | 0.57 ± 0.00 b | 4.70 ± 0.30 ef | 66.22 | 31.37 ± 0.24 a | 11.73 ± 0.62 c | 7.53 ± 0.47 a | 5.963 ± 0.35 a | 2 | 1 | 0 | 8 | 0 | 0 |
6 | 10.31 ± 0.01 d | 18.15 ± 1.2 ef | 0.23 ± 0.00 a | 4.66 ± 0.30 e | 66.65 | 40.11 ± 1.02 bc | 13.25 ± 0.99 cd | 7.84 ± 0.34 a | 6.07 ± 0.34 ab | 1 | 2 | 0 | 9 | 2 | 0 |
7 | 11.48 ± 0.06 g | 17.69 ± 0.19 bc | 1.26 ± 0.04 g | 4.55 ± 0.31 de | 65.01 | 39.15 ± 0.31 b | 10.52 ± 0.41 ab | 8.81 ± 0.39 b | 7.26 ± 0.52 c | 1 | 1 | 1 | 8 | 6 | 0 |
8 | 10.88 ± 0.09 f | 16.73 ± 0.01 b | 1.18 ± 0.17 g | 3.62 ± 0.07 ª | 67.58 | 39.85 ± 1.20 b | 10.53 ± 0.37 ab | 8.32 ± 0.55 ab | 7.26 ± 0.25 c | 1 | 2 | 11 | 3 | 6 | 2 |
9 | 11.44 ± 0.05 g | 16.97 ± 0.12 b | 1.09 ± 0.10 g | 3.84 ± 0.03 ab | 66.65 | 35.42 ± 1.18 ab | 10.22 ± 0.50 a | 8.15 ± 0.46 ab | 6.56 ± 0.54 ab | 1 | 1 | 4 | 9 | 2 | 0 |
10 | 10.64 ± 0.09 e | 17.09 ± 0.04 b | 1.63 ± 0.01 h | 4.30 ± 0.03 bcde | 66.32 | 55.28 ± 1.18 f | 14.40 ± 0.85 d | 8.96 ± 0.47 b | 6.72 ± 0.38 b | 2 | 2 | 0 | 10 | 0 | 0 |
11 | 10.78 ± 0.18 ef | 17.22 ± 0.22 bc | 0.78 ± 0.03 cd | 4.15 ± 0.03 bcd | 67.07 | 52.76 ± 0.96 e | 15.27 ± 1.04 e | 8.86 ± 0.42 ab | 5.89 ± 0.32 a | 4 | 2 | 0 | 3 | 0 | 0 |
12 | 10.08 ± 0.04 c | 17.48 ± 0.89 b | 0.95 ± 0.02 e | 3.97 ± 0.05 abc | 67.51 | 33.54 ± 0.10 a | 9.831 ± 0.49 a | 8.13 ± 0.36 a | 6.92 ± 0.34 c | 1 | 2 | 0 | 4 | 0 | 0 |
13 | 12.16 ± 0.02 i | 13.76 ± 0.08 a | 1.14 ± 0.11 fg | 4.38 ± 0.43 cde | 68.54 | 46.05 ± 0.46 d | 11.07 ± 0.96 bc | 8.91 ± 0.41 b | 7.50 ± 0.56 b | 1 | 2 | 8 | 1 | 5 | 0 |
14 | 8.96 ± 0.01 a | 18.73 ± 0.06 cd | 1.29 ± 0.15 g | 4.67 ± 0.18 e | 66.35 | 44.58 ± 0.45 d | 13.38 ± 1.50 c | 8.27 ± 0.80 ab | 6.16 ± 0.53 ab | 2 | 2 | 2 | 9 | 2 | 0 |
15 | 9.15 ± 0.02 b | 21.94 ± 0.25 f | 0.88 ± 0.02 de | 3.96 ± 0.01 abc | 64.07 | 41.80 ± 1.63 c | 9.73 ± 0.72 a | 8.32 ± 0.44 b | 6.57 ± 0.49 bc | 1 | 2 | 1 | 7 | 9 | 0 |
Nº | Popping Yield (%) | Vol. 5 Popped Beans (mL) | Time First Popping (s) |
---|---|---|---|
2 | 20.5 ± 1.2 cd | 3.87 ± 0.17 bc | 6.46 ± 0.04 f |
3 | 15.9 ± 0.1 b | 4.10 ± 0.14 c | 4.83 ± 0.16 c |
4 | 24.8 ± 0.04 e | 2.70 ± 1.13 b | 4.44 ± 0.04 b |
5 | 18.3 ± 1.24 c | 3.50 ± 0.70 bc | 3.7 ± 0.16 a |
7 | 21.3 ± 0.01 d | 3.00 ± 0 b | 4.78 ± 0.59 d |
8 | 36.0 ± 1.35 f | 3.25 ± 0.35 b | 5.22 ± 0.38 d |
9 | 14.9 ± 1.40 b | 2.50 ± 0.70 b | 3.34 ± 0.49 a |
12 | 25.2 ± 1.55 e | 2.25 ± 0.35 a | 4.18 ± 0.91 a |
13 | 23.6 ± 2.96 de | 4.00 ± 0 bc | 5.22 ± 0.31 d |
15 | 7.9 ± 1.22 a | 1.05 ± 0.35 a | 5.26 ± 0.30 d |
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Segundo, C.N.; Meriles, S.P.; Giménez, M.A.; Lobo, M.O.; Samman, N.C. Morphological and Physicochemical Characterization of Native Beans Reintroduced to the Andean Zone of Jujuy, Argentina. Biol. Life Sci. Forum 2024, 37, 9. https://doi.org/10.3390/blsf2024037009
Segundo CN, Meriles SP, Giménez MA, Lobo MO, Samman NC. Morphological and Physicochemical Characterization of Native Beans Reintroduced to the Andean Zone of Jujuy, Argentina. Biology and Life Sciences Forum. 2024; 37(1):9. https://doi.org/10.3390/blsf2024037009
Chicago/Turabian StyleSegundo, Cristina N., Silvina P. Meriles, Maria A. Giménez, Manuel O. Lobo, and Norma C. Samman. 2024. "Morphological and Physicochemical Characterization of Native Beans Reintroduced to the Andean Zone of Jujuy, Argentina" Biology and Life Sciences Forum 37, no. 1: 9. https://doi.org/10.3390/blsf2024037009
APA StyleSegundo, C. N., Meriles, S. P., Giménez, M. A., Lobo, M. O., & Samman, N. C. (2024). Morphological and Physicochemical Characterization of Native Beans Reintroduced to the Andean Zone of Jujuy, Argentina. Biology and Life Sciences Forum, 37(1), 9. https://doi.org/10.3390/blsf2024037009