2018 ASHS Annual Conference

Beans (Phaseolus vulgaris L.) are one of the most economically and nutritionally important crops world-wide. They are the most important legume for direct human consumption with a value of over $20 billion harvested (FAO statistics, 2014); more than twice that of the next most important legume, chickpea (Cicer arietinum L.). Beans have numerous nutritional qualities, such as high protein, high amounts of starch, dietary fiber, minerals, and an array of healthy phytochemicals associated with health benefits such as reduced cardiovascular disease, the prevention of diabetes, and even the prevention of cancer. One important class of phytochemicals includes polyphenolic compounds which impart color, flavor, and anti-oxidant activity. Growing consumer awareness regarding the health benefit of beans in general will likely increase demand, perhaps especially among those who frequent farmers markets and health food stores. Market classes of “Red” and “Black” beans are thought to be among the highest in phenolic content and antioxidant activity. Preliminary analysis however, showed 2-3 fold differences within each market class. We analyzed extractable phenolics and non-extractable proanthocyanidins from a large selection of red and black beans to provide information to breeders to enhance these nutritional components within each market class.