Location: Sugarbeet and Bean Research
2019 Annual Report
Accomplishments
1. Assembly of a Yellow Bean Collection (Phaseolus vulgaris L.) for consumer traits improvement. Dry beans are a nutritious food rich in fiber, protein and minerals. However, long cooking times deter bean consumption. In addition, while beans are rich in minerals important for human nutrition, especially iron, the bioavailability of iron from beans is generally low. Several yellow bean genotypes have shown short cooking times and high iron bioavailability. Yellow colored beans are found in the Andean and Middle American gene pools, and there are numerous yellow market classes of importance around the world. But it is unknown if the fast cooking and high iron bioavailability traits observed in some yellow bean genotypes are based on origin or color. Thus, the Yellow Bean Collection was assembled by USDA-ARS researchers in East Lansing, Michigan, and collaborators. The panel includes 306 genotypes with yellow seed coat of diverse origin, and 52,622 single nucleotide polymorphisms (SNPs) have been identified among 296 genotypes. With phenotype data on cooking time and iron bioavailability, the SNP set will serve as a useful tool for genome wide association and diversity studies as well as for genomic and marker-assisted breeding to improve yellow beans for consumer-targeted traits.
Review Publications
Winham, D., Tisue, M., Palmer, S., Cichy, K.A., Shelley, M. 2019. Dry bean preferences and attitudes among midwest Hispanic and non-Hispanic white women. Nutrients. 11(1):178. https://doi.org/10.3390/nu11010178.
Kamfwa, K., Cichy, K.A., Kelly, J. 2019. Identification of quantitative trait loci for symbiotic nitrogen fixation in common bean. Theoretical and Applied Genetics. 132(5):1375-1387. https://doi.org/10.1007/s00122-019-03284-6.
Kamfwa, K., Beaver, J., Cichy, K.A., Kelly, J.D. 2018. QTL mapping of resistance to bean weevil in common bean. Crop Science. 58(6):2370-2378.
Mendoza, F., Wiesinger, J., Lu, R., Nchimbi, S., Miklas, P.N., Kelly, J.D., Cichy, K.A. 2018. Prediction of cooking time for soaked and unsoaked dry beans (Phaseolus vulgaris L.) using hyperspectral imaging technology. The Plant Phenome Journal. https://doi.org/10.2135/tppj2018.01.0001.
Hooper, S., Glahn, R.P., Cichy, K.A. 2019. Single varietal dry bean (Phaseolus vulgaris L.) pastas: Nutritional profile and consumer acceptability. Plant Foods for Human Nutrition. https://doi.org/10.1007/s11130-019-00732-y.
Wiesinger, J.A., Cichy, K.A., Tako, E.N., Glahn, R.P. 2018. The fast cooking and enhanced iron bioavailability properties of the manteca yellow bean (Phaseolus vulgaris L.). Nutrients. 10(11):1609. https://doi.org/10.3390/nu10111609.
Wiesinger, J.A., Glahn, R.P., Cichy, K.A., Kolba, N.J., Hart, J.J., Tako, E.N. 2019. An in vivo (Gallus gallus) feeding trial demonstrates the enhanced iron bioavailability properties of the fast cooking Manteca yellow bean (Phaseolus vulgaris L.). Nutrients. 11(8):1768. https://doi.org/10.3390/nu11081768.
