Nutrient Composition, Sensory Characteristics, and Texture Measurements of Seven Cultivars of Dry Beans1

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Abstract
Seven cultivars representing 5 principal types of dry beans (Phaseolus vulgaris L.) produced commercially in the state of Washington were analyzed chemically for content of moisture, fat, ash, total protein, calcium, iron, potassium, zinc, thiamin, riboflavin, and amino acids when raw or when freeze-dried following cooking. Samples of cooked beans were subjected to sensory evaluation and shear-force measurement. Protein quality was evaluated using Tetrahymena pyriformis W. Results are being used for comparison with values for new cultivars produced later in the breeding program. The 7 cultivars contained significant percentages of the United States Recommended Daily Allowances (US-RDA) for iron, calcium, potassium, thiamin, and riboflavin. The nutritional quality of their protein was half to two-thirds that of casein. All cultivars were judged to be acceptable in flavor and texture. ‘Pinto UI-114’ was outstanding for both nutritional content and sensory quality.

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