Nutritional and technological parameters of common bean varieties bred at Omsk State Agrarian University

In the southern forest-steppe of Western Siberia the shortage of proteins can be overcome cultivating legumes such as beans, peas, broad beans and chickpeas. The varieties of dry and green beans bred at Omsk State Agrarian University are adapted to the conditions of the southern forest-steppe; they...

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Autores principales:	Kazydub Nina, Kuzmina Svetlana, Kovalenko Aleksandr
Formato:	article
Lenguaje:	EN FR
Publicado:	EDP Sciences 2021
Materias:	Microbiology QR1-502 Physiology QP1-981 Zoology QL1-991
Acceso en línea:	https://doaj.org/article/d78fc994860a4836880416d857a1f381
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spelling	oai:doaj.org-article:d78fc994860a4836880416d857a1f3812021-11-08T15:17:24ZNutritional and technological parameters of common bean varieties bred at Omsk State Agrarian University2117-445810.1051/bioconf/20213700129https://doaj.org/article/d78fc994860a4836880416d857a1f3812021-01-01T00:00:00Zhttps://www.bio-conferences.org/articles/bioconf/pdf/2021/09/bioconf_fies2021_00129.pdfhttps://doaj.org/toc/2117-4458In the southern forest-steppe of Western Siberia the shortage of proteins can be overcome cultivating legumes such as beans, peas, broad beans and chickpeas. The varieties of dry and green beans bred at Omsk State Agrarian University are adapted to the conditions of the southern forest-steppe; they are characterized by high and stable productivity and possess high compensatory abilities as regards unfavourable environmental factors (drought, waterlogging, ground frost and others). The aim of the research was to determine the technological and nutritional parameters of the grains of common bean varieties bred at the University (protein and sucrose content, seed cooking rate). 6 varieties of common beans bred at the University served as research materials. As a results, the following varieties were identified as possessing valuable technological and nutritional properties: high protein content – Fizkulturnitsa (23.75 %), Lukerya (23.6 %), Omskaya yubileinaya (24.6 %) and Olivkovaya (25.5 %); high zinc content – Fizkulturnitsa (36.86 mg/kg), Lukerya (40.93 mg/kg) and Olivkovaya (40.35 mg/kg); high iron content – Olivkovaya (108.00 mg/kg); high iodine content – Lukerya (0.23 mg/kg) and Olivkovaya (0.21 mg/kg); high calcium content – Fizkulturnitsa (1.86 %); fast seed cooking rate – Fizkulturnitsa, Omichka and Lukerya (57-59 min); high sucrose content in the leaves – Omichka, Olivkovaya, Lukerya and Fizkulturnitsa (0.10-0.15 %).Kazydub NinaKuzmina SvetlanaKovalenko AleksandrEDP SciencesarticleMicrobiologyQR1-502PhysiologyQP1-981ZoologyQL1-991ENFRBIO Web of Conferences, Vol 37, p 00129 (2021)
institution	DOAJ
collection	DOAJ
language	EN FR
topic	Microbiology QR1-502 Physiology QP1-981 Zoology QL1-991
spellingShingle	Microbiology QR1-502 Physiology QP1-981 Zoology QL1-991 Kazydub Nina Kuzmina Svetlana Kovalenko Aleksandr Nutritional and technological parameters of common bean varieties bred at Omsk State Agrarian University
description	In the southern forest-steppe of Western Siberia the shortage of proteins can be overcome cultivating legumes such as beans, peas, broad beans and chickpeas. The varieties of dry and green beans bred at Omsk State Agrarian University are adapted to the conditions of the southern forest-steppe; they are characterized by high and stable productivity and possess high compensatory abilities as regards unfavourable environmental factors (drought, waterlogging, ground frost and others). The aim of the research was to determine the technological and nutritional parameters of the grains of common bean varieties bred at the University (protein and sucrose content, seed cooking rate). 6 varieties of common beans bred at the University served as research materials. As a results, the following varieties were identified as possessing valuable technological and nutritional properties: high protein content – Fizkulturnitsa (23.75 %), Lukerya (23.6 %), Omskaya yubileinaya (24.6 %) and Olivkovaya (25.5 %); high zinc content – Fizkulturnitsa (36.86 mg/kg), Lukerya (40.93 mg/kg) and Olivkovaya (40.35 mg/kg); high iron content – Olivkovaya (108.00 mg/kg); high iodine content – Lukerya (0.23 mg/kg) and Olivkovaya (0.21 mg/kg); high calcium content – Fizkulturnitsa (1.86 %); fast seed cooking rate – Fizkulturnitsa, Omichka and Lukerya (57-59 min); high sucrose content in the leaves – Omichka, Olivkovaya, Lukerya and Fizkulturnitsa (0.10-0.15 %).
format	article
author	Kazydub Nina Kuzmina Svetlana Kovalenko Aleksandr
author_facet	Kazydub Nina Kuzmina Svetlana Kovalenko Aleksandr
author_sort	Kazydub Nina
title	Nutritional and technological parameters of common bean varieties bred at Omsk State Agrarian University
title_short	Nutritional and technological parameters of common bean varieties bred at Omsk State Agrarian University
title_full	Nutritional and technological parameters of common bean varieties bred at Omsk State Agrarian University
title_fullStr	Nutritional and technological parameters of common bean varieties bred at Omsk State Agrarian University
title_full_unstemmed	Nutritional and technological parameters of common bean varieties bred at Omsk State Agrarian University
title_sort	nutritional and technological parameters of common bean varieties bred at omsk state agrarian university
publisher	EDP Sciences
publishDate	2021
url	https://doaj.org/article/d78fc994860a4836880416d857a1f381
work_keys_str_mv	AT kazydubnina nutritionalandtechnologicalparametersofcommonbeanvarietiesbredatomskstateagrarianuniversity AT kuzminasvetlana nutritionalandtechnologicalparametersofcommonbeanvarietiesbredatomskstateagrarianuniversity AT kovalenkoaleksandr nutritionalandtechnologicalparametersofcommonbeanvarietiesbredatomskstateagrarianuniversity
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Nutritional and technological parameters of common bean varieties bred at Omsk State Agrarian University

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