Abstract

Introduction: Phaseolus vulgaris L. common bean, an important legume for human consumption, stands out for its protein, calories, vitamins, and phytochemicals associated with health benefits. Chile has a great diversity of ancient varieties of beans. About 1200 are stored in the germplasm bank of INIA Quilamapu, and little is known about their nutritional and culinary qualities. Objective: To determine the proximate composition of 35 raw and cooked Chilean bean varieties and identify the varieties with the highest macronutrient content. Methods: The germplasm bank of INIA, Quilamapu, Chillán, Chile provided 35 bean varieties. Proximate analysis (moisture, ash, protein, lipids, fiber, and carbohydrates) was carried out according to AOAC (2000). The Mattson pot was used for the cooking process; the cooking time was recorded once 80% of the seeds were perforated by the rods of the equipment. The analyses were carried out in triplicate. Results: There is significant variability among the macronutrients of the beans, the raw bean varieties with the highest lipid content were Curi (4.647 ± 0.108 g/100g ps); protein, Sapo (24. 834 ± 0.245 g/100g ps); carbohydrates, Colihuado (76.358 ± 0.540 g/100g ps); ashes, Licantén (6.762 ± 0.282 ps); fiber, Licantén (6.762 ± 0.282 g/100g ps) and calories, Curi (395.497 ± 3,590 kcal). The cooked bean varieties with the highest lipid content were Quilapallar (2.638 ± 0.152 g/100g ps); protein, Coyuna (24.688 ± 0.058 g/100g ps); carbohydrate, Cabrito (75.534 ± 0.233); ash, Blanco Español (4.504 ± 0.167g/100g ps); fiber, Mantequilla (4.906 ± 0.129 g/100g ps) and calories Rubí (390.970 ± 0.926 kcal). The variety with the shortest cooking time was Torcaza (0:32 ± 0:01 hours), and the longest cooking time was Manteca INIA (1:11 ± 0:09 hours). Conclusion: Cooking impacted the nutritional quality of the different varieties of Chilean beans, which is valuable information for a better understanding of the various types of beans in the regional diet.