Nutrient potential and mineral contents of some vegetable cluster bean genotypes
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Tarih
2020
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Background and objectives This study was conducted to determine nutritional traits and mineral contents of green pods of ten different vegetable cluster bean genotypes. Findings Except for N, Cu, and crude fiber contents, differences in the other parameters of the genotypes were found to be significant (p < .01). Crude ash contents varied between 5.29%-8.30%, crude oil contents between 0.60%-0.78%, crude fiber contents between 13.96%-16.04%, total phenolics between 1.45-2.16 mg GAE/100 g and antiradical capacities between 14.02%-21.50%. For macronutrients, nitrogen contents varied between 23.01-27.56 g/kg, phosphorus contents between 2.31-2.73 g/kg, potassium contents between 22.59-25.38 g/kg, calcium contents between 6.89-8.91 g/kg, magnesium contents between 5.26-6.38 g/kg and sodium contents between 30.80-60.91 g/kg; for micronutrients, iron contents varied between 88-124 mu g/g, copper contents between 5.99-7.47 mu g/g, zinc contents between 8.25-16.55 mu g/g, manganese contents between 17.68-20.93 mu g/g, and boron (B) contents between 24.13-26.78 mu g/g. Conclusions The genotype-by-trait (GT) biplot method was used for visual assessment of the relationships among the investigated traits and to group the genotypes based on correlations among the studied traits. Investigated traits fell into four groups in the resultant GT biplot. Significance and novelty The nutritional attributes of green pods of vegetable cluster beans were investigated for the first time in the Mediterranean basin (canakkale - Turkey), and quite valuable outcomes were achieved. The green pods of vegetable cluster beans had higher values for the majority of investigated minerals than several vegetables. Additionally, 100 g consumption of green pods of cluster beans provided quite high nutrient uptakes for the human body.
Açıklama
Anahtar Kelimeler
biplot, edible nutrient, mineral content, vegetable guar (Cyamopsis tetragonoloba)
Kaynak
Cereal Chemistry
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
97
Sayı
6
