THE MANTECA YELLOW BEAN: A GENETIC RESOURCE OF FAST COOKING AND HIGH IRON BIOAVAILABILITY PHENOTYPES FOR THE NEXT GENERATION OF DRY BEANS (Phaseolus vulgaris L.)

Authors

Jason A. Wiesinger, USDA-ARSFollow
Karen A. Cichy, USDA-ARSFollow
Elad Tako, USDA-ARSFollow
Jon J. Hart, USDA-ARSFollow
Raymond P. Glahn, USDA-ARSFollow

Date of this Version

3-2017

Citation

Published in ANNUAL REPORT OF THE BEAN IMPROVEMENT COOPERATIVE, Vol. 60, March 2017.

Abstract

Dry beans (Phaseolus vulgaris L.) are a nutrient dense food produced globally as a major pulse crop for direct human consumption. Despite being rich in protein and micronutrients, long cooking times limit the use of dry beans worldwide, especially in regions relying on wood and charcoal as the primary sources of fuel for cooking, such as Sub-Sahara Africa and the Caribbean. Coincidently, these same regions also have high densities of women and children at risk for micronutrient deficiencies [1]. There is need for a fast cooking bean, which can positively impact consumers by reducing fuel cost and preparation time, while simultaneously complementing the nutritional quality of house-hold based meals [2].

To help accelerate a reliable increase in dry bean production for Sub-Saharan Africa, the Andean Bean Diversity Panel (ADP; http://arsftfbean.uprm.edu/bean/) was assembled as a genetic resource in the development of fast cooking, nutritional improved, biotic/abiotic resistant varieties. A germplasm screening for atmospheric cooking time (100^oC) of over 200 bean accessions from the ADP identified only five fast cooking entries [3]. Two entries were white beans from Burundi (Blanco Fanesquero) and Ecuador (PI527521). Native to Chile, two of the six fast cooking entries were collected from Angola, and had a pale lemon ‘Manteca’ yellow seed color (Cebo, Mantega Blanca). Traditional knowledge from Chile suggests Manteca yellow beans are low flatulence and easy to digest [4].