The common bean seed contains numerous bioactive substances including enzyme inhibitors, lectins, phytates, total fiber, oligosaccharides, and phenolic compounds that play metabolic roles in humans or animals that frequently consume these foods. The objective was to compare protein, moisture, ash, lipid, polysaccharides, oligosaccharides, fiber (insoluble and soluble), and resistant starch (RS) contents in the raw and cooked seed of 4 common bean cultivars (Bayo Madero, Negro 8025, Azufrado Higuera y Pinto Durango) from 2 different crop year (2005 and 2007); as well as the production of short chain fatty acid after in vitro fermentation of polysaccharides from the 4 cooked common bean cultivars crop in 2005. For the cooked seed beans protein (ranged 16% to 28), oligosaccharides (4% to 10%), total fiber (36% to 55%) and resistant starch content (15% to 37%) was higher than raw seeds. The concentration of SCFAs was cultivar-dependent; Bayo Madero and Negro 8025 displayed the highest concentration of butyrate (15 mmol/L), while Azufrado Higuera had the lowest and highest concentrations of acetate (39 mmol/L) and propionate (14 mmol/L), respectively. The results suggest that the common bean is an excellent source of bioactive compounds that can be fermented in the colon and produce SCFAs, compounds related with health benefits.

Bioactive compounds in four cultivars of common beans (Phaseolus vulgaris L.)

243rd National Meeting (2012)

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