Protein content and flour viscosity predict pasta quality in pinto bean germplasm

Authors: HOOPER, SHARON - Michigan State University; Cichy, Karen; PEPLINSKI, HANNAH - Michigan State University; AKARIZA, ANNA - Michigan State University; BURTOVOY, SYDNEY - Michigan State University; JEFFERY, HANNAH - Michigan State University; ORSORNO, JUAN - North Dakota State University; Miklas, Phillip; MCCLEAN, PHILIP - North Dakota State University

Submitted to: Journal of the Science of Food and Agriculture
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/8/2025
Publication Date: 7/30/2025
Citation: Hooper, S., Cichy, K.A., Peplinski, H., Akariza, A., Burtovoy, S., Jeffery, H., Orsorno, J., Miklas, P.N., Mcclean, P. 2025. Protein content and flour viscosity predict pasta quality in pinto bean germplasm. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.70084.
DOI: https://doi.org/10.1002/jsfa.70084

Interpretive Summary: Dry beans are a widely grown grain legume globally, and the pinto bean market class is the most important in the U.S. However, dry beans and other pulses are generally eaten at levels below the U.S. Dietary Guidelines recommendation. Incorporating beans into familiar and convenient food products may help to increase consumption. The goal of this work was to identify characteristics of pinto beans associated with flour quality and to assess if flour attributes including starch and protein content as well as pasting and viscosity could be useful as a screening tool in breeding pinto beans for flour quality. Significant genotypic variation in pinto bean pasting properties, protein, starch, and pasta cooking quality were identified. Growing environment also had an important influence on pasting viscosities, and starch and protein concentrations. Bean protein content was moderately correlated with cooked pasta texture and could potentially be used to predict bean pasta quality. Using protein concentration as a screening tool and working with breeders, food manufacturers, and consumers will ensure that the desired pasta quality is met.

Technical Abstract: Pinto bean (Phaseolus vulgaris L.) is the most widely grown dry bean market class in the U.S. While traditionally consumed as whole pulses, making products from pinto bean flour is being explored to increase appeal and consumption by consumers. There is a need to understand pinto bean characteristics associated with macronutrients, flour functionality, and the role of genotype and production environment in determining those characteristics. Pinto bean germplasm from major bean breeding programs in North Dakota and Washington were evaluated for whole bean, flour, and pasta characteristics. Forty-six pinto bean genotypes were grown in Carrington and Hatton, North Dakota, and one hundred and six genotypes were grown in Othello, WA over two years. Bean flour pasting viscosities (peak, trough, setback, final) were significantly (p < 0.0001) correlated with each other. Bean flour protein concentration varied from 16.9 to 26.1% and was moderately correlated (r = 0.41, p < 0.0001) with pasta cooked texture firmness. Analysis of variance (ANOVA) showed that most traits were predominantly controlled by genotypic and environmental effects, but there was no significant genotype × environment interaction effects for protein concentration. Pinto bean with higher protein content made pastas with firmer texture for better quality. This study provides information for breeders to use protein concentration as a screening criteria to select cultivars with improved pasta texture.