Location: Sugarbeet and Bean Research
Project Number: 5050-21430-011-00-D
Project Type: In-House Appropriated
Start Date: May 9, 2018
End Date: May 8, 2023
Objective 1: Develop U.S. adapted fast cooking dry bean cultivars and germplasm across multiple market classes using phenotypic evaluations combined with molecular tools and marker-assisted breeding methods. Sub-objective 1: To identify, evaluate, and screen the food ingredient and nutritional quality of pea, chickpea, lentil and beans to enable development of new varieties suited for use as an ingredient. Objective 2: Understand genetic variability for anthocyanin composition and color retention in black beans to expand uses for black beans and processing byproducts. Sub-objective 2: To develop pre and post milling treatments to improve the food ingredient quality of pea, chickpea, lentil and beans.
Objective 1: Fast cooking U.S. adapted dry bean germplasm will be developed within yellow, cranberry, kidney and black bean market classes. Fast cooking germplasm will be crossed to U.S. adapted germplasm within each market class. Plant selection during the breeding cycle will be based on plant architecture, seed type, pod load, maturity, disease resistance, and cooking time and nutritional quality characteristics. QTL associated with cooking time will be identified and validated by conducting QTL analyses and compiling results from three recombinant inbred populations and three diversity panels grown in multiple locations and across multiple years. Mechanisms and shelf life of fast cooking bean genotypes will be evaluated. Components to be measured include: seed coat weight, seed hardness, water uptake during soaking, seed germination, soluble and insoluble dietary fiber, cell wall components, including water soluble pectin, cellulose, total protein, total starch, and resistant starch. Beans will be evaluated for use as a flour ingredient. Genetic diversity for flour milling quality will be assessed in a diversity panel of two sets of germplasm, the first will be commercial bean varieties grown in Michigan. The second will a panel lines previously identified to have unique cooking, canning or nutritional characteristics. The following flour attributes will be measured: particle size distribution, water holding capacity, gelatinization temperature, and pasting properties. Objective 2: Develop improved black bean germplasm with superior end use quality, especially canning quality and color retention. New uses of black beans will be evaluated, especially for anthocyanins that can be extracted for use as a colorant. The specific anthocyanins profile of black bean seed coats of select genotypes will be measured and the best anthocyanin profile for colorants will be determined.