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      Caracterización física, culinaria y nutricional de frijol del altiplano subhúmedo de México

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          Abstract

          En el mejoramiento genético de una especie se requiere de la caracterización de los progenitores utilizados en el mismo, a fin de conocer su utilidad como fuente genética de un carácter determinado, así como para planear las combinaciones apropiadas. La presente investigación tuvo como objetivo la caracterización de un grupo de 49 genotipos de Phaseolus vulgaris y uno de Phaseolus coccineus, en cuanto a las características físicas, de calidad culinaria y nutricional del grano. La variedad Blanco Tlaxcala (P. coccineus) presentó mayor tamaño de grano y menor contenido de proteína que los genotipos de P. vulgaris. El 86% de los genotipos evaluados mostraron tiempos de cocción menores a 115 min, característica relacionada con la capacidad de absorción de agua (r=-0.78 **). Redlands Pioneer e ICA Zerinza resultaron de cocción rápida y Perry Marrow, Kaboon e ICA Zerinza pueden ser utilizados para desarrollar variedades con bajo contenido de testa. Los genotipos G 2333, Negro Lolotla, REN 27 y J 117 mostraron alto contenido de proteína. BY 94022, Pinto Villa y Negro 150 presentaron la menor actividad de inhibidor de tripsina en frijol cocido. Se encontró suficiente variación genética en la mayoría de las características de calidad determinadas, por lo que existe la posibilidad de su mejoramiento a través de la recombinación y selección.

          Translated abstract

          Physical, culinary and nutritional characterization in dry bean from the semiarid highlands of Mexico. In the improvement of a given crop species, knowledge on the grain quality and related traits in the progenitors used in the breeding process is needed to establish their usefulness as a source of a given character, and as well as to plan the proper combinations between progenitors. The aim of the present research was to characterize a group of 49 genotypes of Phaseolus vulgaris and one of Phaseolus coccineus, in relation to physical, cooking and nutritional grain traits. Cultivar Blanco Tlaxcala (P. coccineus) showed a larger grain size and lower protein content than any of the P. vulgaris cultivars. The 86% of the studied genotypes showed cooking times lower to 115 min, and a significant correlation between this trait and water sorption capacity (r=-0.78 **) was found. Cultivars Redlands Pioneer and ICA Zerinza could be used as source of low cooking time; and Perry Marrow, Kaboon and ICA Zerinza in the production of low shell content cultivars. Genotypes G 2333, Negro Lolotla, REN 27 and J 117 showed the highest grain protein content. On the other hand, BY 94022, Pinto Villa and Negro 150 had the lowest trypsin inhibitor activity. Results support the possible use of the above genotypes as sources of those grain traits. In general, large variability was found for most of the quality traits determined; therefore, there is scope for improvement through recombination and selection.

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          A MULTIENZYME TECHNIQUE FOR ESTIMATING PROTEIN DIGESTIBILITY

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            The determination of trypsin inhibitor levels in foodstuffs.

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              Variation in composition of Hopi Indian beans

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                Author and article information

                Contributors
                Role: ND
                Role: ND
                Role: ND
                Role: ND
                Journal
                alan
                Archivos Latinoamericanos de Nutrición
                ALAN
                Sociedad Latinoamericana de Nutrición (Caracas )
                0004-0622
                June 2002
                : 52
                : 2
                : 172-180
                Affiliations
                [1 ] CEVAMEX-INIFAP Méxic
                Article
                S0004-06222002000200009
                12b14bad-f297-4215-a412-bca4812c0979

                http://creativecommons.org/licenses/by/4.0/

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                SciELO Venezuela

                Self URI (journal page): http://www.scielo.org.ve/scielo.php?script=sci_serial&pid=0004-0622&lng=en
                Categories
                NUTRITION & DIETETICS

                Nutrition & Dietetics
                Seed water absorption,cooking time,protein content,genetic diversity,breeding,Absorción de agua,tiempo de cocción,contenido de proteína,variación genética,mejoramiento

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