Variability in cooking time, mineral content and in vitro iron bioavailability in common beans (Phaseolus vulgaris L.) from Ghana

Résumé

Introduction Common bean ( Phaseolus vulgaris L.) is recognized as a potential food vehicle for improving dietary iron intake because it can provide bioavailable iron. However, evidence on the cooking characteristics and nutritional quality of dry beans produced in Ghana remains limited, particularly in West African contexts where beans are non-traditional staple foods. Methods This study evaluated cooking time, iron and zinc concentrations, and iron bioavailability assessed by in vitro Caco-2 cell ferritin formation among 40 common bean genotypes representing the white, cranberry, red, beige, red mottled, black, and purple market classes. Cowpea cultivars (Zamzam and Tona) were included as local checks for measured traits. Results and discussion Cowpea cooked substantially faster (10–14 min) than all common bean market classes (28–143 min). Substantial variation was observed in cooked bean iron (42.4–79.3 μg/g) and zinc (24.5–41.6 μg/g) concentrations, compared with ranges of 47–59 μg/g and 40–52 μg/g, respectively, in cowpea. Iron concentration was not correlated with in vitro iron bioavailability ( r = −0.128, 95% CI: −0.423 to 0.191; p = 0.430) in cooked beans, whereas shorter cooking times were associated with higher in vitro iron bioavailability ( r = −0.452, 95% CI: −0.669 to −0.163; p = 0.003). In the multivariable model, market class was the only significant predictor of in vitro Caco-2 cell ferritin formation after adjustment for iron concentration, cooking time, and seed water uptake. White beans showed higher adjusted mean in vitro Caco-2 cell ferritin formation (11.88 ± 0.83 ng ferritin/mg cell protein) despite having low or comparable Fe concentration, significantly exceeding all colored market classes (2.09–3.67 ng ferritin/mg cell protein; Bonferroni-adjusted p < 0.001). The identified white bean genotypes are promising candidates for further evaluation and breeding efforts aimed at increasing consumer access to beans with greater potential to provide bioavailable iron after cooking.

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