Journal of Agricultural Science and Food Research

Journal of Agricultural Science and Food Research
Open Access

ISSN: 2593-9173


Breeding Common Bean (Phaseolus vulgaris L.) for Canning Quality Traits: A Review

Habtamu Alemu

Common bean or haricot bean (Phaseolus vulgaris L.) plays a paramount role in human nutrition and market economies in the world. Common bean is the most important food legume either as a source of protein for local consumption as dry seeds, green pods (as in snap beans), and green-shelled seed and in some tropical areas, bean leaves are cooked eaten like spinach and young leaves used in salads, or as an export crop for generating foreign currency in Ethiopia. This paper has the objective of reviewing the quality parameters for canning quality of common beans and the works done so far on breeding of the common bean for canning quality. Canning quality in dry bean is determined by a complex of traits, such as hydration coefficient (HC), washed drained weight (WDWT), percent washed drained weight (PWDWT – WDWT expressed as percentage by weight of the can contents), texture (TEXT), clumping (CL), appearance (AP), and color of dry seed, processed seed and cooked liquid. Several processing factors like genotype (G), environment (E) and G × E interactions influenced Canning quality traits of common bean. The canning quality in Common bean can be measured by Physico-chemical Properties of the crop, Proximate Composition of Common Bean Seeds, Bioavailability of Micronutrients in bean seeds and Phytochemical Compositions in the seed.