Phaseolus vulgaris: Cultivars, Production and Uses

Rocio Campos-Vega, Ph.D. (Editor)
Universidad Autónoma de Querétaro, Querétaro, Qro., Mexico

Priscila Zaczuk Bassinello, Ph.D. (Editor)
Brazilian Agricultural Research Corporation (EMBRAPA), Embrapa Rice & Beans, Santo Antonio de Goiás/GO – Brazil

B. Dave Oomah, Ph.D. (Editor)
Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, BC, Canada

Series: Food Science and Technology
BISAC: SCI011000

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The International Year of Pulses celebrated in 2016 magnified the public focus and consumer perception on human health, environmental aspects, crop production and novel product development benefits of pulses. The gluten-free and plant protein movements have also increased interest in pulse utilization. The common dry bean (Phaseolus vulgaris L.) among pulses is the most economically and widest ecologically adapted crop species used for food by large populations. Nowadays, dry beans top the list of pulse crops accounting on average for ~38 and 32% of global pulse growing area and production, respectively. Protein production from kidney beans requires about 18, 12, 10, 10 and 9 times less land, fertilizer, pesticide, water and fuel, respectively compared to producing the same amount of protein from beef.

This book focuses on breeding aspects including new cultivars, production and post-harvest practices, and investigations that can lead to the development of high quality grain and functional foods, and nutraceutical products from beans. It also provides an overview of the crop management practices, technology progress and impacts favoring the best possible clean and sustainable crop production. Bean breeding is highlighted form the European perspective including the preservation/conservation of local gene pools. Bean production and quality improvement is a continuous process, particularly in major bean producing and consuming countries. The socioeconomic impact is considerable in countries where beans are traditionally part of the staple daily diet.

However, application of novel technologies in improving nitrogen fixation, integrated disease management, and post-harvest storage ensures sustainable bean production and quality. The quality of bean types close to the site of its original domestication provides an outlook on their resilience and potential as a genetic resource and future food products. Current knowledge of bean health benefits, bioactive compounds, bioactive peptides and phenolics are important for development of novel functional foods. Beans can be used in many forms; as a natural coagulant, in metabolic disease prevention and other common bean-based food products, where their current market availability is explored. The multiple attributes of beans including cost, sustainability, commercial availability in varied forms and types ensure its extensive and expanding use in the development of healthy eating habits that can reduce healthcare and societal costs. This book should give plant scientists, nutritionists, health professionals, chemists and industry professionals interested in beans useful and up-to-date information to advance the field.

Preface

Chapter 1.

Phaseolus vulgaris: Southern Italian Varieties, Properties and Health Benefits

(Maria Neve Ombra, Giandomenico Corrado, Filomena Nazzaro and Florinda Fratianni, Istituto di Scienze dell’Alimentazione, CNR, Avellino, Italy, and others)

Chapter 2. Global Vision on Common Bean Breeding Cultivars

(Alisson Fernando Chiorato, Luciana Lasry Benchimol Reis, Luiza Maria Capanema Bezerra and Sérgio Augusto Morais Carbonell, A.P.T.A. Center for Grains and Fibers, Agronomic Institute, IAC, Campinas, São Paulo, Brazil)

Chapter 3. Socioeconomic Aspects of Common Bean Production, Trade and Consumption

(Alcido Elenor Wander, Embrapa Arroz e Feijão, Brazilian Agricultural Research Corporation, Santo Antonio de Goias, GO, Brazil)

Chapter 4. Biological Nitrogen Fixation as a Technology for Improving Sustainability of Common Bean Production Systems

(Enderson Petrônio de Brito Ferreira, PhD, Laboratório de Microbiologia do Solo, Embrapa Arroz e Feijão, Santo Antônio de Goiás, Goiás, Brazil)

Chapter 5. Integrated Management of Common Bean Diseases

(Adriane Wendland and Murillo Lobo Jr., Department of Plant Pathology, Embrapa Arroz e Feijão, Santo Antonio de Goiás, GO)

Chapter 6. Harvest, Processing and Storing Beans in Brazil

(Maurício Albertoni Scariot, Paulo Ricardo de Jesus Rizzotto Júnior, Vinícius Costa da Silveira, Milena Ana Zambiasi, Indianara Müller, Luciana Salazar Rehbein, Francisco Wilson Reichert Júnior, Rafael Gomes Dionello and Lauri Lourenço Radünz, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil, and others)

Chapter 7. Traditional Family Production and Nutritional-Nutraceutical Value of Common Beans (

Phaseolus Vulgaris

L.) in Southeast Mexico

(José L. Chávez-Servia, José C. Carrillo-Rodríguez, Araceli M. Vera Guzmán, Elia N. Aquino-Bolaños, Sanjuana Hernández-Delgado, Netzahualcoyotl Mayek-Pérez and Ricardo Lobato-Ortiz, CIIDIR-Oaxaca, Instituto Politécnico Nacional, Oaxaca, México , and others)

Chapter 8. Health Benefits of Beans

(Guadalupe Loarca Piña, Diego Luna Vital, Luis Mojica, Aaurea K. Ramírez Jiménez and Ivan Luzardo Ocampo, Research and Graduate Studies in Food Science, Universidad Autónoma de Querétaro, Querétaro, Qro, Mexico, and others)

Chapter 9. The Common Bean (

Phaseolus vulgaris

L.) Seed as a Source of Natural Coagulant for Water and Wastewater Treatment

(Jelena M. Prodanović, Marina B. Šćiban, Nataša M. Nastić and Mirjana G. Antov, Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia)

Chapter 10. Beans Bioactive Peptides

(Natália Elizabeth Galdino Alves and Hércia Stampini Duarte Martino, Nutrition Science PhD, University Federal of Viçosa, Viçosa, Brazil, and others)

Chapter 11.

Phaseolus vulgaris

Proteins as a Source of Biologically Active Peptides

(A. I. Hernández-Aguirre, A. Cardador-Martínez and A.L. San Martín-Azócar, Departamento Regional de Bioingenierias, Tecnologico de Monterrey, Queretaro, Mexico)

Chapter 12. Phenolic Content and Antioxidant Properties of Seeds of the Arbuscular Mycorrhiza Colonized Common Bean Variety Azufrasin from Northern Mexico

(M. Valdez Morales, M. López-Meyer, H. Leyva Mapo, L.G. Espinosa Alonso, A. A. Garay Román, C. Romero Urías, C. Martínez-Valenzuela and G. Mora Romero,CONACyT-Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional, Unidad Sinaloa (CIIDIR-Sinaloa), Guasave, México, and others)

Chapter 13. Phaseolus Proteins in the Prevention of Chronic Diseases: The Case of Obesity

(M. S. Cid Gallegos, M. Cruz Castellanos, T. Espino-Sevilla, A. Cardador Martínez and C. Jiménez Martínez, Doctorado en Ciencias en Alimentos, Escuela Nacional de Ciencias Biológicas, Campus Zacatenco, Ciudad de México, México, and others)

Chapter 14. Common Bean-Based Food Products

(Ivan Luzardo Ocampo, M. Liceth Cuellar Nuñez, B. Dave Oomah, Rocio Campos-Vega and Guadalupe Loarca Piña, Research and Graduate Program in Food Science, Faculty of Chemistry, Universidad Autónoma de Querétaro, Querétaro, Qro., Mexico, and others)

Index

“Phaseolus vulgaris: Cultivars, Uses and Production" provides comprehensive information on bean breeding, production, nutrition, health, processing and utilization all in one place. This book brings light to the universal appeal of beans by acknowledging their traditional roots, affordability and important role in staple diets globally. The versatility and cultural significance of beans have caught the attention of many product innovators as beans find their way into product formulations and culinary creations during a time of heightened interest for plant-based products, environmental concerns and rising healthcare needs. A great effort to bring topics on beans from along the entire value chain for convenient access.” - Pulse Canada, the National association representing pulse growers in Canada

This book is of special use to plant scientists, nutritionists, health professionals, chemists and industry professionals interested in beans and its product developments.

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